When you ask most people: what do you make with overripe bananas? the answer is banana bread 9 out of 10 times
and that is totally valid!
A great homemade banana bread that transforms brown sad looking bananas into fluffy moist goodness is hard to beat especially if you sneak in some chocolate chips or walnuts 😉
My kids LOVE bananas but we still get stuck with a few brown bananas especially in the summer when it’s hot. I usually peel those and save them in a bag in the freezer and when I have enough, I make this bread. It is super quick and easy to make!
and the best part is: all you need is one bowl
No fancy mixer
The bread freezes beautifully,too.
I usually cut it into slices, wrap each slice individually and freeze them. When anyone is in the mood for something sweet, all they have to do is thaw a slice for an hour, or heat it for a couple of minutes in the oven or grill it in the sandwich press (yours truly is guilty of the last one)
This recipe is actually inspired by the wonderfully talented Sally’s famous Banana bread 🙂. It has been my go to for a few years now.
Walnut and chocolate chip banana bread
1 teaspoon vanilla essence
1/2 cup (100g) melted butter
1.5 cups sugar
2/3 cup buttermilk (see notes for substitutions)
2 cups mashed bananas
2 teaspoons baking soda
2 teaspoons baking powder
3 cups flour (50% all purpose and 50% whole wheat)
1/2 cup chopped walnut
1/2 cup chocolate chips (milk or dark or semisweet)
Preheat the oven to 180 C. Place the rack in the middle
Grease and flour your bundt pan, set aside
In a bowl whisk the eggs and vanilla till the eggs are pale
Add the sugar and melted butter and whisk till the mix is homogenous and light in colour
Add the buttermilk and mashed bananas whisk till the mix is homogenous
Add the flour, baking powder and baking soda
Using a spatula and stir gently till the batter is homogenous and the flour disappears completely (try not to over mix)
Pour the batter into the prepared bundt pan
Sprinkle the walnuts and chocolate chips on top (You can increase the amount if you like)
Bake for 50 minutes or until a knife inserted in the center comes out clean
Take out of the oven and cool on a wire rack for 15 to 20 min before attempting to remove it from the pan (I find it easier to take out the longer it is allowed to stay in the pan)
If you don’t have buttermilk, you can replace the same amount with milk. Just add 2 teaspoons vinegar to the milk and set it aside for 10 min before using it