Loaded Banana Bread

A great way to turn over ripe bananas into a moist bread kissed with chocolate chips. Never again will you make a dry banana bread when you can make this recipe that has chocolate chips, chopped walnuts and can be used as a dessert too.

Let’s get baking, you’ll need: Bake: 350 Degrees Time: 1 hour

DRY INGREDIENTS

1 ¾ cups flour

2 ¼ tsp double-acting baking powder

½ tsp salt

I put all my dry ingredients in a small wire strainer and sift them. You can use a fancy sifter they sell in the stores, but I’m cheap and everything in my kitchen can be used in more than one way.

WET INGREDIENTS

Whisk together…

1/3 cup butter (softened)

2/3 cup sugar

ADD to the wet ingredients:

2 beaten eggs

1 ½ cups smashed ripe bananas (over ripe bananas are sweeter)

1 tsp almond extract

Mix the wet ingredients into the dry and add:

½ semi-sweet chocolate chips

½ cup chopped walnuts

When all ingredients are mixed well (don’t over mix) spoon into a prepared (spray with baking spray) loaf pan. Bake at 350 degrees for an hour or until a toothpick comes out clean.

Allow to cool completely before slicing. If you’re going to use this as a dessert make an almond glaze (recipe to follow) and decorate with sliced almonds.

Almond Glaze

3 cups confectionary sugar

1 ts

p almond extract

4 tbsp heavy cream (you may need more to get the perfect glaze)

*GLUTEN FREE NOTE:

This recipe can be made gluten free by using Bob’s Red Mill 1 to 1 Gluten Free Flour instead of all purpose flour and replace the double acting baking power with one that is gluten free. I use Clabber Girl Baking Powder which is gluten free & non-GMO.

**GLUTEN FREE & VEGAN NOTE:

Us the above gluten free recipe and instead of the eggs, make the flax-seed mock egg.

3 tbsp ground flax seed + 1 tbsp of water = 1 egg

***NUT ALLERGY:

Omit the walnuts and replace the almond extract with vanilla extract.

Enjoy and feedback is welcomed.