Today is #NationalBananaBread Day here in the United States. Whilst I had planned to save this recipe for next week’s blog, Carpe Diem tells me I should seize the day.
Banana Bread is my favorite thing to bake because it’s easy and you can experiment with different ingredients. It can be modified to suit Paleo, Vegan, Low Carb, Gluten Free and Low GI diets, or the plain full-fat high carb way. Its also versatile; you can eat it for breakfast, snack time or dessert, but that would be foolish….why not have it at lunch and dinner too (coming from a girl who routinely considers Oats a form of dinner, this should not surprise you).
So without further ado let me share with you my Chocolate Chip Walnut Banana Bread recipe! (if you want to go low GI, substitute sugar with Dates, or if you want low fat, substitute butter and eggs with 3/4 cup of unsweetened apple sauce).
1 Batch: 10 large slices (per my photos) or 20 half slices.
1 1/2 cups flour (I used all purpose, but feel free to substitute any other grain)
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup brown sugar (coconut palm sugar if you want low GI)
1/3 cup milk (I used 2%)
2 medium mashed bananas
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips (or more if you prefer)
3/4 cup crushed walnuts
Honey (or maple syrup)
1/2 cup raisins (optional, though I didn’t add on this occasion)
Prep time: 10 mins
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease parchment paper in an 9×5 inch loaf pan
2. In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. Add egg, milk, vanilla extract, bananas, choc chips and walnuts; stir until combined
3. Pour batter into prepared pan
4. Bake for 50 minutes or until toothpick/fork comes out clean
5. Immediately drizzle honey (or maple syrup) whilst loaf still hot, and sprinkle on some more cinnamon
ENJOY & HAPPY NATIONAL BANANA DAY!