Chocolate Chip Banana Nut Bread

by Jane

DSCN3641 Chocolate Chip Banana Nut Bread is comforting to the senses.  Take those overripe bananas and prepare to be satisfied. I tend to make these as muffins since they bake quickly and can satisfy promptly. They are perfect for a late weekend morning . breakfast or to pack for a road trip with your little ones (or big ones). Soon, packed school lunches will contain one to delight a child’s eye and remind him of the comforts of returning home.  You could even make them ahead of time to take them on a long road trip(Are we there yet?)  or camping trip (Hungry after a hike?).  If there is a will to make them, there is a way to eat them! Be creative!

I try to add a little dose of healthy to snacks without allowing the kids to see it. My choice here is Chia seeds. What are Chia seeds, you ask? Well, do you remember Ch-Ch-Chia pets? We don’t allow these to sprout like they did on that clay figure. I toss this super grain  in yogurt, smoothies, homemade jam. salads,… and banana bread! Try my Lustful Lemon Chia Cake where I replaced Chia seeds for the  poppy seeds . Really, anything I can think of improving gets a little sprinkle of  ch-ch -Chia! Shhhh!

Maryland’s state flower is the Black-Eyed Susan,. We seem to have an abundance of them to enjoy throughout the summer. It’s so simple and timeless, symbolic of the pleasures of summer. DSCN2299

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Chocolate Chip Banana Nut Bread

Prep time: 

Cook time: 

Total time: 

Serves: 21 muffins

Ingredients
  • 1 c. turbinado sugar, (Sugar in the Raw)
  • ½ c. unsalted butter, softened
  • 2 large eggs
  • 1½ c. mashed very ripe bananas, 3-4
  • 1 t. vanilla
  • 2 c. All Purpose flour (I use White Lily brand.)
  • 1 t. baking soda
  • 1 t. baking powder
  • ½ t. salt
  • 2 T. Chia seeds, optional
  • ⅔ c. semi-sweet chocolate chips
  • ⅔ c. chopped pecans
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine sugar with softened butter and beat until smooth.
  3. Add eggs and beat for about one minute, scraping down the sides of the bowl.
  4. Mix in mashed bananas and vanilla.
  5. In a separate bowl, combine the dry ingredients.
  6. Add the dry ingredients to the other bowl and mix well, scraping down the sides.
  7. Stir in until well blended Chia, pecans ands chocolate chips.
  8. For muffins, fill paper-lined cupcake pan with about ¼ cup of the mixture. This should be about ⅔ full. Bake for approximately 20 minutes.
  9. For a loaf pan, bake until top is brown and firm to touch. Check at 50 minutes and continue to bake until done.
  10. Enjoy.
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