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Banana-Nut-Chocolate Chip Quick Bread

From: EatingWell

This banana quick bread is full of chocolate chips and toasted heart-healthy walnuts so you get a taste of nuts and chocolate in each bite. This version reduces the fat substantially and uses nonfat buttermilk to make the results extremely moist and tender.

Servings: 12 servings
Prep: 25 mins
Total: 1 hr 15 mins
Rated : Not yet rated
Ingredients
1 1/2 cups  whole-wheat pastry flour, (see Ingredient Note) or whole-wheat flour
1 cup  all-purpose flour
1 1/2 teaspoons  baking powder
1 teaspoon  ground cinnamon
1/2 teaspoon  baking soda
1/4 teaspoon  ground nutmeg
1/4 teaspoon  salt
2   large eggs
1 cup  nonfat buttermilk, (see Tip)
2/3 cup  brown sugar
2 tablespoons  butter, melted
2 tablespoons  canola oil
1 teaspoon  vanilla extract
2 cups  diced bananas
1/2 cup  chopped toasted walnuts, (see Tip), plus more for topping if desired
1/2 cup  mini chocolate chips
Directions
1. Preheat oven to 400 degrees F for muffins, mini loaves and mini Bundts or 375 degrees F for a large loaf. (See pan options, below.) Coat pan(s) with cooking spray.
2. Whisk whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda, nutmeg and salt in a large bowl. Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in another large bowl until well combined.
3. Make a well in the dry ingredients and stir in the wet ingredients until just combined. Add bananas, walnuts and chocolate chips. Stir just to combine; do not overmix. Transfer the batter to the prepared pan(s). Top with additional walnuts, if desired.
4. Bake until golden brown and a skewer inserted in the center comes out clean, 22 to 25 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf. Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack. Let muffins and mini Bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes. Pan options: 1 large loaf (9-by-5-inch pan) 3 mini loaves (6-by-3-inch pan, 2-cup capacity) 6 mini Bundt cakes (6-cup mini Bundt pan, scant 1-cup capacity per cake) 12 muffins (standard 12-cup, 2 1/2-inch muffin pan)
Tips:
Ingredient note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. Store in the freezer.
Tips: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
To toast chopped walnuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
MAKE AHEAD TIP: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month.
Nutrition Facts
Calories 273, Total Fat 11 g, Saturated Fat 3 g, Monounsaturated Fat 3 g, Cholesterol 41 mg, Sodium 184 mg, Carbohydrate 40 g, Fiber 3 g, Protein 7 g, Potassium 178 mg. Exchanges: Starch 1,Other Carbohydrate 1.5,Fat 2.
Percent Daily Values are based on a 2,000 calorie diet


What do you think? Rate this recipe!
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scarletravenrai wrote:

where is the serving size?

12/17/2011 08:50:43 PM Report Abuse
rosie1411 wrote:

looks delicious!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

9/4/2010 03:50:54 PM Report Abuse

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