Walnut And Chocolate Chip Banana Bread Recipe – This Chocolate Chip Banana Bread is moist, moist and takes minutes to make! One bowl, without eggs and milk, this is the best way to make quick bread.
We made a classic, a low carb version, and even one with three ingredients. Our favorite, however, is sprinkled with chocolate chips.
Walnut And Chocolate Chip Banana Bread Recipe
Okay, so my original banana bread recipe had over 5-star reviews. This recipe is made without flour, so it’s a great flourless option to have. This, however, is great when you want something special.
Double Chocolate Banana Bread Recipe
In a large bowl, combine your dry ingredients and mix well. Mash your bananas and put them in a bowl, along with the other liquids. Mix until combined, because we don’t want to mix! Using a rubber spatula, fold in the chocolate chips and nuts (if using).
Now we are cooking! Bake the chocolate banana bread for 45 to 50 minutes, or until a skewer comes out clean. Oven models and colors vary, so your Banana Chocolate Chip Bread may take some time to bake. Once cooked, remove from the oven and allow to cool completely in the pan.
Store banana bread in a sealed container or plastic wrap, refrigerated at all times. Due to moisture, it can easily spoil if left in the heat.
How long do bananas last? Frozen banana bread will keep for 7 days. I recommend eating it within 5 days to keep it fresh.
Chocolate Walnut Banana Bread
Can you freeze banana bread? YES! Banana Chocolate Chip Bread is freezer safe and can be stored in the freezer.
Freeze whole bread or cut into individual pieces. Place in a ziplock bag. They keep well in the refrigerator for 6 months.
To thaw, remove from refrigerator and microwave immediately, or thaw at room temperature until frozen.
To overcome this, you should ALWAYS add in the chocolate chips at the end of the preparation of the recipe, not all at once.
Peanut Butter Chocolate Chip Banana Bread Recipe
Alternatively, you can mix chocolate chips in a few tablespoons of flour. This also prevents them from sinking.
Yes, you can bake or bake your Chocolate Chip Banana Bread in a glass pan, but be careful, the heat is distributed differently. To combat this, bake the banana bread at 170C/325F to compensate.
Replace all-purpose flour with a gluten-free mixture and this recipe is suitable for celiacs.
Learn how to make the perfect chocolate cake in just 2 minutes! Soft, fluffy and egg-free.
Easy & Moist Chocolate Chip Banana Bread
* White sugar is fine, but for a sugar-free version, use monk fruit sweetener (granulated). You can also use half brown sugar/coconut sugar and half white sugar. Avoid using all brown sugar, as the flavor is very intense.
STORAGE: Store leftovers at room temperature, covered, for up to one week. For longer shelf life, refrigerate.
TO DRY: Place the cooled bread in a ziplock bag and store in the refrigerator for up to six months.
Size: 1 slice | Calories: 226 calories | Nutrition: 29g | Protein: 3g | Fat: 9g | Sodium: 195mg | Potassium: 22mg | FIBER: 5g | Vitamin A: 360 IU | Calcium: 19mg | Iron: 2mg | INGREDIENTS: 24g
Best Ever Banana Nut Bread With Chocolate Chips
Thank you for standing by The Big Man’s World ® . My name is Arman Liew and it’s great to have you here! Here you’ll find delicious HEALTHY recipes, inspiring travel and lifestyle, all delivered with a side of cheeky banter.
This chocolate banana bread recipe is super moist because I use a secret! This banana bread can be made with or without chocolate chips and is guaranteed to be your new go-to!
Before you start yawning ANOTHER recipe, please give me a chance to explain. I mean, I get it, you’re probably wondering why mine is the best chocolate cake? You have your grandmother’s recipes that are really good. Or you’ve made my own Coconut Fermented Bread and don’t think you need to look again. But I’m not one to go out on my own… now you know about me. I also mentioned that I make GOOD banana muffins…which, by the way, are REALLY GOOD.
But let me tell you, I broke the banana rules here. This Chocolate Banana Bread I’m sharing with you today is EVERYTHING.
Wholesome Maple Chocolate Chip Walnut Banana Bread + Video
Let me explain why this is the ultimate banana bread recipe you’ll ever need. First, it’s very wet (sorry). This recipe contains butter and sour cream, which not only makes it very soft, but also gives it a great taste, unlike most banana bread recipes. Yes, I use nuts in this recipe, which you can leave out if you need to, but I advise you against it, the first time you make this.
BUT the real secret to this shiny, super-delicious banana recipe is…wait for it…THE SOMETHING. You add pasta and other thinly sliced. Are your thoughts still crazy?
Adding sliced bananas to bread leaves behind little pockets of banana that you don’t get when you peel them. Not enough dough, that can’t be good… the best thing your banana bread has been missing from the beginning. I’m telling you, it’s legal.
No! If nuts aren’t your thing, you can definitely leave them out. You can add more chocolate chips, or leave out the chocolate chips! My banana bread recipe is a great alternative. You can also try combining different types of chips and nuts!
Chocolate Chip Banana Bread (video)
You can add pecans instead of walnuts in this recipe. I recommend using soft nuts, such as walnuts or pecans, to keep the bread firm. If you want to try, say, pistachios or walnuts in this recipe, make sure to chop them!
Yes! Freezing banana bread is a great way to save any leftovers, or double the recipe and save the bread for later. Just warm the banana bread, slice, and serve!
Amazingly hot, right out of the oven. And it’s so delicious with a buttery spread.
BUT the thing about Chocolate Chip Banana Bread is that it doesn’t taste as good when it’s warm…but it’s SO GOOD the next day! The flavors have a chance to blend together and become sweet and friendly.
Recipe: Walnut Chocolate Chip Banana Bread
Tags: banana bread, cookies and cupcakes, banana, chocolate chips, recipe, baking banana, quick bread, best chocolate banana bread, easy banana dessert for every meal.
I had a big baking problem last week, but I’m not mad about it. If this recipe had worked, I wouldn’t have been able to plan b and get such beauty.
Trying delicious recipes is always easy in this house, but when it comes to cooking, it’s hit or miss. However, when you see me *putting on the sweets, you can be sure that it’s very difficult. This chocolate banana bread with sour cream will prove it. You will need breakfast, an afternoon snack, and dessert after your meal. It won’t take long 🙂
When we moved into our new house in October, I thought a pound of frozen black bananas was coming with us, much to my husband’s dismay, lol. But! I hate wasting food. And who in their right mind gets tired of bananas? I just had to finally get my ass and
Banana Bread With Chocolate Chips
Therefore. Sour cream. Have you ever cooked with it? It’s really amazing. It leaves you with a rich, creamy texture, but still melts in your mouth. It also brings subtle notes of acidity. It might sound wacky since we’re talking cake here, but with the nuttiness of the walnuts and the sweetness of the chocolate chips, it works. You can substitute sour cream for whole milk Greek yogurt, but you can get a tangier taste. (I haven’t tried it yet. If you do, let me know in the comments!) However, I wouldn’t subscribe to plain yogurt; it’s not thick and has a lot of water, which led to the aforementioned cooking failure last week.
When researching and preparing banana bread, I couldn’t decide whether to add nuts or chocolate chips. I usually choose the former because I like to have it, but who doesn’t love the goodness of chocolate? I can’t do it
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