Banana bread is considered a quick bread, meaning that it forced to rise, opposed to naturally rising yeast breads.

Baking powder was invented in the mid 1800’s in England by a chemist, Alfred Bird, who was trying to find an alternative for his wife who was allergic to yeast and eggs.

Anyways, fast forward a little bit to 1933, after the “rise” (haha) of baking powder, one of the first known banana bread recipes appeared in a Pillsbury cook book called Balanced Recipes. After this publication, banana bread took off and included many variations, from raisins, nuts, chocolate or even bacon if you’re feeling a little non-traditional today.

Our recipe includes walnuts for a crunch and added bonus of chocolate chips. Enjoy and stay tuned for future variations of banana bread! 🙂

Banana Walnut Chocolate Chip Bread

Ingredients 

• 1 Stick of Salted Butter (1/2 Cup)
• 1 Cup Bakers Sugar
• 1/2 Teaspoon Salt
• 2 Large Eggs (Beaten)
• 3 Ripe Bananas (1 Cup/Mashed)
• 1/2 Cup Sour Cream
• 1 Teaspoon Baking Soda
• 2 Cups Flour (Sifted)
• 1 Teaspoon Cinnamon
• 1 Cup Walnuts (Chopped)
• 1 Cup Dark Chocolate Chips
• Pam

Step 1: 

Preheat the oven to 350°F and grease a 9-inch loaf pan with Pam.

Step 2: 

In a small saute pan, toast your walnuts for three minutes of a low temperature. Set aside.

Step 3: 

In a stand mixer or using a hand mixer, cream together your butter and sugar until smooth and creamy.

Step 4: 

Next add the salt, eggs, mashed bananas, sour cream, and baking soda. Mix together.

Step 5: 

Fold in the flour and then mix in the walnuts and chocolate. Pour into the prepared loaf pan.

Step 6: 

Place loaf pan in oven and cook for about an hour or until a toothpick comes out clean. Let cool in a pan for ten minutes before transferring to a cooling rack.