Cookbook review by Tracey Zabar
Ah, my old friend banana bread. This recipe makes two big loaves, one for you and one to share.
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Glass Pyrex loaf pan. 1.5 qt / 8.75 x 5.25 x 3"
Banana Bread with Walnuts and chocolate
Makes two 8½ x 4½-inch loaves
Nonstick cooking spray
3¼ cups unbleached all-purpose flour, sifted, plus more for dusting
1¼ cups sugar
3 tablespoons unsalted butter, at room temperature
6 overripe bananas, cut into 1-inch pieces
2 tablespoons buttermilk
¾ cup canola oil
½ teaspoon pure vanilla extract
4 large eggs
½ teaspoon baking powder
1 tablespoon baking soda
½ teaspoon kosher salt
1 cup coarsely chopped walnuts
1 cup semisweet chocolate chips
1. Preheat the oven to 350°F. Coat two 8½ x 4½-inch loaf pans with nonstick spray and dust them with flour, tapping out any excess.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and the butter on medium-high speed until light and fluffy, about 3 minutes. Add the bananas and mix until well combined. Add the buttermilk, canola oil, vanilla, and eggs, mixing well and scraping down the sides of the bowl with a spatula as needed.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add the flour mixture to the banana mixture and mix on low until well blended. Mix in the walnuts and chocolate chips.
4. Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 50 to 60 minutes, until deep golden brown and a knife inserted into the center comes out clean. Let cool slightly in the pan, then flip onto a raised wire rack to cool completely.
Reprinted from Red Truck Bakery Cookbook. Copyright © 2018 by Brian Noyes. Photographs copyright © 2018 by Andrew Lee Thomas. Published by Clarkson Potter, an imprint of Penguin Random House, LLC
