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Ingredients
- 21/2 cups Quick-Bread Dry Mix
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 2 tablespoons canola oil
- 2 large eggs
- 1 cup nonfat buttermilk
- 2/3 cup brown sugar
- 2 tablespoons butter, melted
- 1/2 cup mini chocolate chips
- 2 cups diced bananas
- 1/2 cup chopped toasted walnuts plus more for topping if desired
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Recipe Info
Category : Breads
Rating : 3
Contributor : muslimah_pr
Print Recipe
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Directions
BANAN-NUT-CHOCOLATE CHIP BREAD
Nutrition Info
Per Serving
Calories: 298 kcal
Carbohydrates: 39 g
Dietary Fiber: 2 g
Fat: 14 g
Protein: 5 g
Sugars: 21 g
2. Cooking Directions
Preheat oven to 400 degrees F for muffins, mini loaves and mini Bundts or 375 degrees F for a large loaf. Coat pan(s) (see Pan Options) with cooking spray.
Prepare Quick-Bread Dry Mix, adding nutmeg to it.
Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in a large bowl until well combined.
Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined. Add banana, walnuts and chocolate chips. Stir just to combine; do not overmix. Transfer batter to the prepared pan(s). Top with additional walnuts, if desired.
Bake until golden brown and a wooden skewer inserted into the center comes out clean, 22 to 25 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf. Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack. Let muffins and mini Bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes.
Yield: 12 servings
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