It's one of those loaves that is not overly sweet, has a distinctive banana fragrance, lovely crunch from the nuts, a moist yet firm texture and is super easy to make. I think the secret ingredient is really the nutmeg and this is what truly sets it apart from other banana bread recipes I've used. The first bite into the bread, the lovely aroma of nutmeg lingers with each bite.
I added some chocolate chips and that made it even more delicious. It's definitely a great recipe picked by the hosts of the Bake Along.
Chocolate Banana Nut Bread (One 9x5 inch tin - I made mine in 2 small loaf tins)
Recipe by Williams-Sonama
- 6 Tbs. (85 g) unsalted butter, at room temperature
- 1 cup sugar (I used 1/2 cup)
- 2 or 3 very ripe bananas, coarsely mashed (about 1 1⁄2 cups)
- 3 eggs, lightly beaten
- 1⁄2 cup buttermilk
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. freshly grated nutmeg
- 1⁄2 tsp. salt
- 3⁄4 cup coarsely chopped walnuts, pecans or hazelnuts
- 1/2 cup chocolate chips (my own addition)