It really is more of a loaf cake- but we ate it for breakfast anyway. Soft, melty knobs of chocolate, subtle banana flavor, vanilla-ish, bits of bitter walnut and majorly cake-y. No butter or cream cheese needed- just hot coffee. Oh mama. I'm going to stop talking about it so you can get on with it. Lucky you!
"Delicious warm, but just as good the next day at room temperature...this loaf is supreme comfort for your stomach."
Notes: Oil is grape seed.
WALNUT CHOCOLATE CHUNK BANANA BREAD
Ingredients: 1/2 cup neutral oil, 1 scant cup sugar, 2 eggs at room temperature, 1 tsp. vanilla extract, 2 overripe bananas-mashed, 2 cups flour, 1/2 tsp. baking soda, 1 tsp. baking powder, pinch of salt, 1/2 cup semi-sweet chocolate chunks-roughly chopped + a few for the top, 1/3 cup chopped whole walnuts + a few for the top.
Makes 1 standard loaf.
1. Preheat oven to 350*, grease and line a standard loaf pan.
2. In a large bowl, whisk flour, baking powder, baking soda and salt. In a separate bowl, mash the bananas and combine with the eggs and vanilla. In another bowl, whisk the oil and sugar together.
3. Add sugar to banana mixture, mixing well. Make a well in the dry ingredients and pour in the wet. Stir until just combined. Fold in walnuts and chocolate chunks.
4. Pour batter into loaf pan, then press a few walnuts and chocolate chunks into the top. Bake for 50-55 minutes, or until a tester comes out clean. Remove to cool.