2 Baked Treats 1 Recipe (Chocolate Chip Banana Nut Bread)

I have done the unexpected this week. I baked and not just once but twice this week. On Friday Michelle and I made a chocolate-buttermilk cake with a mocha frosting. It was yummmm (of course). This rich cake was more than I could eat, so I shared it with my sista and her family.

Yesterday morning before work, on a whim, I made Chocolate Chip Banana Nut Bread. Even though I had to finish baking it at work (didn’t allow enough time at home), it too was yummm. I shared this breakfast treat with my co-workers. I got this recipe from Amy, Reggie’s  friend on Facebook. That fb is such a good resource.

What unexpected thing have you done this week?

Amy’s Chocolate Chip Banana Nut Bread

Ingredients

• 1 1/2 cups all purpose flour plus 1 Tablespoon of flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup semisweet chocolate chips
• 3/4 cup walnuts
• 1 stick (1/2 cup) unsalted butter, room temperature
• 1 cup sugar
• 2 large eggs
• 1 cup mashed ripe bananas
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons vanilla extract

Directions

1. Preheat oven to 350.
2. Stir together flour, baking soda, baking powder and salt in a medium mixing bowl until blended.
3. Combine chocolate chips and walnuts in a small bowl; toss with 1 Tablespoon flour.
4. Beat butter in a large bowl until fluffy. Gradually add sugar, beating until light and fluffy.
5. Beat in eggs one at a time, beating after each addition.
6. Beat in mashed bananas, lemon juice and vanilla extract.
7. Beat in flour mixture on low speed until blended.
8. Spoon about 1/3 of the batter into buttered and floured 9X5X3-inch loaf pan. Sprinkle with 1/2 of chocolate chips/walnut mixture.
9. Spoon another 1/3 of batter over the chocolate chip mixture. Sprinkle with remaining chocolate chips/walnut mixture. Cover with remaining banana bread batter. Run knife through batter in a zigzag pattern.
10. Bake bread until tester inserted into center comes out clean, about 60-70 minutes.
11. Cool for 5 minutes in the pan; turn out onto rack to cool completely.

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