If you squint, this banana bread doesn’t look much different from your average chocolate- and walnut-stuffed rendition. It’s perfectly moist. It makes a house smell like there’s something good about gray fifty-degree days in mid-June. But open your eyes, and you’ll see that the walnuts are actually coated in the chocolate first. Open your mouth, and you’ll get one fantasy bite after the next, all crunchy and chocolaty and soft at the same time.
Last weekend, we stayed with my aunt and uncle in Berkeley. In the morning, there was banana bread, which we toasted and slathered with butter using sturdy Swedish wooden spoons. The first day, I couldn’t put my finger on what was so delicious. But the second day, picnicking on the carpet at the Oakland airport, I realized the walnuts were actually individually coated in chocolate – an effect that, for whatever reason, absolutely makes a difference.
I’m not sure where my aunt’s bread was from – whether she made it herself or bought it somewhere – but an hour after our wheels touched down at SeaTac, I was at the grocery store, buying the ripest bananas I could find.
I’d like to introduce you to my new favorite banana bread. Can someone please help me articulate why it’s so much better than banana bread with chocolate and walnuts stirred in?
I’m convinced. I’m just not quite sure why.
TIME: 30 minutes active time
MAKES: 2 loaves
1 cup semi-sweet chocolate chips
2 cups whole walnuts (toasted, if you’d like)
1 1/2 sticks (3/4 cup) unsalted butter, softened, plus more for pans
2 cups all-purpose flour, plus more for pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar
1/2 cup sugar
2 large eggs
1 tablespoon vanilla
1 1/2 cups mashed banana (from 3 large, ripe bananas, a little more or less won’t hurt)
Melt the chocolate chips slowly over low heat in a small saucepan, stirring frequently. Add the walnuts and turn to coat all the pieces evenly. Spread the nuts out on a large piece of waxed paper so they’re not touching each other, and let cool until the chocolate has hardened.
Preheat the oven to 350 degrees. Butter and flour two 8” x 4” loaf pans (or spray them with a baking spray that claims to do the same job), and set aside.
Whisk the flour, baking powder, baking soda, and salt together in a mixing bowl. In a stand mixer fitted with the paddle attachment, cream 1 1/2 sticks butter and both sugars together on high speed until light, about 2 minutes. Add the eggs one at a time, mixing until blended between additions and scraping the side of the bowl when necessary. Add the vanilla and the mashed banana, and stir until blended. Add the dry ingredients about a third at a time, mixing on low just until blended between additions, then gently stir in the chocolate-covered walnuts by hand.
Divide the batter evenly between the loaf pans, smooth the batter flat, and bake for 40 to 50 minutes, or until the tops are browned and beginning to crack and a skewer inserted into the middle comes out with just a few crumbs attached.
Cool in pans until comfortable to touch, then remove from pans and cool completely on a cooling rack. Store up to 3 days at room temperature, well wrapped, or freeze up to 3 months.