chocolate chip and walnut banana bread

Due to the global outbreak of COVID-19, the government has ordered a '"shelter-in-place" in our area with the intent to decrease the spreading of this virus. This pandemic has really created a lot of panic in the world, and particularly within my surroundings. Never have I ever seen grocery store shelves so empty. Everyone is stocking up their carts with non-perishables, cleaning supplies, and toilet paper! But it's awful how this hoarding mentality is creating a situation where people who actually need certain items can't acquire them. Insane. Maybe things will start settling down.. one can only hope. Now, as I do my best to practice "social distancing", I suddenly have a lot of free time on my hands.

Every once in a while, when I go to the grocery store, I pick up a few bananas. I always think maybe I will need them in case I decide to make a smoothie or pair with a spoonful of peanut butter. And sometimes, depending on how the week is going, those same bananas end up sitting in the corner of my kitchen for just a little too long. Fortunately, I can usually salvage my over-ripened bananas before they hit the compost. So, the point is, if you somehow find yourself with over-ripened bananas, always always make a banana bread. That's pretty much all they're good for anyway and it's an easy bake.

Today I made a chocolate chip and walnut banana bread. You can omit the chocolate chips, walnuts or both depending on your preferences.

Chocolate Chip and Walnut Banana Bread

Yields 1 loaf 

INGREDIENTS

1 1/2 cups all-purpose flour

3/4 cup white, granulated sugar

1 tsp baking soda

1/2 tsp salt

2 large eggs, lightly beaten

1/4 cup canola oil

1 cup mashed ripened banana

1/2 cup semisweet chocolate chips

1/2 cup chopped walnuts (toasted preferred)

DIRECTIONS 

1. Preheat oven to 350 degrees F. Grease a loaf pan (mine is about 14"x 4") with non-stick cooking spray.

2. Toast walnuts if you choose. It's not necessary, but I think it makes it better. You can toast walnuts on a sheet pan in the oven for a few minutes until golden and fragrant, or in a small skillet on the stovetop stirring frequently until golden and fragrant.

3. In a medium mixing bowl, stir together dry ingredients-- flour, sugar, baking soda, and salt. Set aside.

4. In a separate bowl, combine eggs, oil, and mashed banana. Add wet mixture to dry mixture. Use a wooden spoon or spatula to gently stir everything together until just incorporated. There should not be any visible "dry". 

5. Fold in chocolate chips (reserve a handful) and walnuts.

6. Add the batter to the greased loaf pan. Top the batter with the handful of reserved chocolate chips.

7. Bake in the preheated oven for about 50 minutes to 1 hour or until a toothpick comes out clean.

8. Then remove loaf pan from the oven and allow to cool for about 10-15 minutes. the loaf should start pulling away from the pan as it cools. Flip the banana bread loaf out of the pan and then sit it right-side up again to finish cooling. If it is too warm, it might crumble as you do this. The longer you allow the banana bread to cool in the pan, the easier it will be to flip out. 

9. When mostly cooled, slice with a sharp knife/ bread knife and serve.

10. Wrap whatever you do not eat with plastic wrap or store in airtight container.  This can also be frozen for up to 3 months.