I can’t even tell you how many times I over-purchase bananas and we have a lot leftover. Sometimes I freeze them and use them in smoothies, but my favorite thing to do is bake with them. Ripe bananas make baked items moist and delicious. This Banana Nut Chocolate Chip Bread Recipe is passed down from my Grandmother.

It’s such an easy quick bread and everyone loves to have a piece. The chocolate chips add the touch of sweet and the nuts give it a crunchy texture. The bread crumbles perfectly and I like to enjoy it best when it’s fresh out of the oven.

You can serve this Banana Nut Chocolate Chip Bread with coffee, slice it for a bread basket or use it as a base for a twist on classic French Toast. Just a warning though, you might find yourself buying extra bananas on purpose because it’s just that good!

Banana Nut Chocolate Chip Bread Recipe: Easy Quick Bread

Note: these directions have bake times for the regular sized loaf pans. For the mini loaves the
bake time is 45-50 minutes and check with a tooth pick at 45 minutes.

Preheat the oven to 350 degrees. Spray a 9 by 5 inch bread loaf pan. In a bowl, mash 2 of the bananas leaving a little lumpy. Slice 3rd banana  thinly and set aside.

In a large bowl stir together the butter and sugar.

Mix in the eggs and vanilla and stir until smooth.

Add the sour cream, mashed bananas, baking soda, and salt, and stir until blended.

Next, mix in the flour until blended. Make sure to scrap down the sides of the bowl so everything is evenly mixed.

Fold in chocolate chips, walnuts and sliced banana.

Be sure that the bottom the bowl is mixed in well.

Pour into a pan (or mini loaves-reduce time – see note above).

Bake for 50 to 60 min or until toothpick comes out clean.  Let sit for 15 min remove from pan and cool on wire rack.

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