The first time I saw this bread, I about died. You know what did it for me? Then chocolate chips. I mean, come on. All those little chocolate morsels look amazing, do they not? I knew I'd be making it.
This past month, it was my turn to bring snacks for the Mom's group I'm a part of. People usually bring brunch type items and I knew this banana bread would be perfect.
I split the batter into two loaves and there was one whole loaf left to bring home to share with my daughter and my husband which was a good thing considering my husband was commenting on how good the house smelled while it was baking. It smelled so good.
I do find it only fair to disclose that I ate this bread toasted.
Oh, yes I did. And you should, too.
- 3-4 over ripe bananas
- 2 eggs
- 1½ cups sugar
- ½ cup milk
- 1 stick butter, softened
- 2 cups flour
- 1½ tsp baking powder
- 1 tsp salt
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ cup walnuts, roughly chopped
- 1 cup mini semi-sweet chocolate chips, split
- Preheat oven to 350°.
- In a mixing bowl, beat the bananas, eggs, sugar, milk, and butter until smooth.
- In a separate large bowl, combine the flour, baking powder, salt, baking soda and cinnamon. Add to the banana mixture and mix for 1 minute.
- Stir in the nuts and half of the chocolate chips.
- Split the batter into two greased 8½ x 4½ loaf pans. Sprinkle the remaining chocolate chips on top of the batter.
- Bake for 45 minutes, or until a toothpick comes out clean.