Super moist Buttermilk Banana bread with crunchy walnuts and bits of chocolate chips is a huge hit in our house. Its the last day before Schools start tomorrow, so there had to be something special in the lunchbox for the first day back at School. A slice of this Banana bread is perfect in the lunch box and even for breakfast with a nice cold glass of milk.
I found the recipe for this Banana bread in a magazine a while back, but the cutting I saved didn’t have the name of the magazine on it, so I can’t give them credit for this. i have tweaked the recipe a little by adding some chocolate chips and some banana essence in it. This particular cake was made by my 10 year old son, so all the credit goes to him for baking such a wonderful cake.
BUTTERMILK BANANA BREAD WITH WALNUTS AND CHOCOLATE CHIPS
2 Soft ripe Bananas, mashed (1 cup)
2 large Eggs
1 3/4 cup All purpose flour
1/4 cup Chocolate chips (I used half white, half milk chocolate chips)
1 1/2 cups sugar
1 tsp Baking Soda
1/2 tsp Salt
1 tsp Vanilla Extract
1 tsp Banana Extract
1/2 cup melted Butter
1 cup Walnuts, roughly chopped
1/4 cup plus 2 tbsp Buttermilk
Preheat oven to 350F and grease a Bread loaf pan. I used cooking spray and then lightly sprinkled some plain flour on top to give it the extra barrier.
In one bowl combine all the dry ingredients, but save the chocolate chips and walnuts to be added later. Mix well.
In another bowl, combine all the wet ingredients and mix well. Fold in 1/2 cup of dry ingredients at a time into the wet mixture. When the batter is nearly ready, add 1/2 the chocolate chips and 1/2 of the walnuts into the batter. Reserve the other half for sprinkling on top of the bread.
Pour into the pre-greased and floured bread loaf pan and sprinkle the reserved walnuts and chocolate chips on top. Bake in the centre of the preheated oven at 350F for 1 hour and 15 minutes. Let it cool, if you can, before slicing.