So, when I saw a recipe for banana bread with not just walnuts, but chunks of dark chocolate, there was no question that I needed to make it.
I just so happened to have three bananas sitting on my counter that were starting to look rather pathetic, so I quickly mashed them up, grabbed some dark chocolate chunks and walnuts from the pantry, and I was in business.
The original recipe calls for making this bread using an electric mixer, but I’m a firm believer that things like quick breads, muffins and brownies should be able to be made with a bowl, a whisk and a spatula… no special equipment necessary. So, I went ahead and did just that, and I don’t think it had any negative effects on the recipe whatsoever, especially since it called for mixing on low the entire time.
The dark chocolate cuts the sweetness of the bananas and the walnuts give the bread a toasty crunch… a perfect combination of flavors and textures. Add this to my ever-growing list of banana bread recipes that I’ve made and loved… on to the next!
Preheat oven to 350 degrees F. Grease and flour an 8½x4½-inch loaf pan.
In a small bowl, toss the chocolate chunks and walnuts with 2 tablespoons of the all-purpose flour.
In a medium bowl, sift together the remaining flour with the baking soda, then stir in the salt.
In a large bowl, whisk together the mashed banana, oil, sugar, egg and sour cream until completely smooth. Add the dry ingredients and stir until just combined. Fold in the chocolate chunks and walnuts until evenly distributed.
Transfer the batter to the prepared pan and bake until dark brown and a toothpick inserted in the center comes out with a few moist crumbs attached, 60 to 75 minutes. Place the pan on a wire rack and cool for 15 minutes, then turn the bread out of the pan and allow to cool to warm room temperature before serving. The bread can be stored, wrapped tightly in plastic wrap at room temperature, for up to 5 days. This bread can also be frozen (wrapped in plastic wrap and placed in a freezer ziploc bag) for up to 2 months.