Posted on

Walnut–Chocolate Chip Banana Bread

Walnut-Chocolate-Chip-Banana-Bread-652x688

No one can resist a thick slice of freshly baked banana bread, especially when it’s studded with melting chocolate chips and toasty walnuts. Baking this bread is a good way to take advantage of fruit that has been languishing on the counter throughout the busy week. The riper the bananas, the sweeter and more delicious the bread will be.

 

Walnut–Chocolate Chip Banana Bread

3 very ripe bananas, peeled

2 cups (10 oz./315 g) all-purpose flour

1 tsp. baking soda

1⁄4 tsp. fine sea salt

6 Tbs. (3 oz./90 g) unsalted butter, at room temperature

3⁄4 cup (6 oz./185 g) sugar

2 eggs, beaten

1⁄2 cup (4 oz./125 g) sour cream, at room temperature

1 cup (6 oz./185 g) semisweet chocolate chips

1 cup (4 oz./125 g) coarsely chopped walnuts, toasted

Preheat an oven to 350°F (180°C). Lightly butter a 9-by-5-inch (23-by-13-cm) loaf pan. Line the bottom and long sides of the pan with parchment paper. Butter the top of the parchment. Dust the pan with flour, tapping out the excess.

 

Using a fork, mash the bananas in a bowl; you should have about 1 cup (8 oz./250 g). In another bowl, sift together the flour, baking soda, and salt.

In a third bowl, using a handheld mixer on high speed, beat together the butter and sugar until light in color and texture, about 3 minutes. Gradually beat in the eggs and then the mashed bananas. Reduce the
speed to low and add the flour mixture in 3 additions alternately with the sour cream in 2 additions, beginning and ending with the flour mixture and stopping to scrape down the bowl as needed, beating until smooth. Fold in the chocolate chips and half of the walnuts. Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining walnuts on top.

Bake until a toothpick inserted in the center comes out clean, about 1 hour. Transfer to a wire rack and let cool in the pan for 5 minutes. Turn out onto the rack and remove the paper. Invert again, and let cool completely. Cut into slices and serve warm or at room temperature. Makes 1 loaf.

Posted on

Taste’s Top 10 Recipes of 2015

Pork-Shoulder-Braised-in-Milk-652x715

Every day for the past 365 days, we’ve posted at least one new recipe here on Taste. With 2016 mere hours away, we’re looking back on all that we did this year—including these recipes, which were the most popular on the blog. From Gruyère and Cheddar Mac and Cheese to Chicken Tikka Masala, here are our 10 most beloved from 2015.

#10: Pork Shoulder Braised in Milk

Pork Shoulder Braised in Milk

Get the recipe for Pork Shoulder Braised in Milk.

#9: Gruyère and Cheddar Mac and Cheese

Gruyere Cheddar Mac

Get the recipe for Gruyère and Cheddar Mac and Cheese.

 

#8: Pesto Chicken Sandwiches

Pesto Chicken Sandwiches

Get the recipe for Pesto Chicken Sandwiches.

 

#7: Chicken-Tortilla Soup

Chicken Tortilla Soup

Get the recipe for Chicken-Tortilla Soup.

 

#6: Fresh Lemon Mousse

Fresh Lemon Mousse

Get the recipe for Fresh Lemon Mousse.

 

#5: Chicken Tikka Masala

Chicken Tikka Masala

Get the recipe for Chicken Tikka Masala.

 

#4: Chicken and Sugar Snap Pea Stir-Fry

Chicken & Sugar Snap Stir-Fry

Get the recipe for Chicken and Sugar Snap Pea Stir-Fry.

 

#3: Braised Chicken Thighs with Carrots, Potatoes and Thyme

Braised Chicken Thighs

Get the recipe for Braised Chicken Thighs with Carrots, Potatoes and Thyme.

 

#2: The Perfect Chocolate Chip Cookies

Perfect Chocolate Chip Cookies

Get the recipe for The Perfect Chocolate Chip Cookies.

 

#1: Brined Pork Chops with Grilled Stone Fruit 

Brined Pork Chops with Grilled Stone Fruit