Chocolate Chip Banana Nut Bread

Chocolate Chip Banana Nut Bread is a tasty treat that children and adults alike can enjoy.

Photo courtesy of Shaina Glassman

When I was a kid, my sister and I would watch the Food Channel and attempt to cook our own versions of some of the recipes we would find there. That was long before finding a recipe on the Internet was as easy as it is today, so we had the luxury of a pen and paper to jot down the ingredients as they were zipping past us on the TV screen.

I loved cooking for a crowd, even if what I cooked tasted like garbage, and I left the kitchen looking barbaric—I cooked it and I was proud.

This experience has been the building blocks on which my passion for cooking and baking was built.

Fast forward to the here and now, 20 years later; I have a growing family and an endless arsenal of cooking hacks, recipes, cheat sheets and a wealth of new ideas, thanks to the World Wide Web. Not to mention, my kitchen looks a lot less barbaric (most of the time), and my food tastes a lot less like garbage.

Ready to broaden my horizons, I began to teach myself to bake. Baking can be like a science, and sometimes, it really feels like a lab project. I’ve really been known to screw things up in the baking arena. Once, I accidentally dumped too much of what I thought to be cinnamon into my peanut butter cookies, except it wasn’t actually cinnamon; it was onion powder, and I could not get it all out. I baked (and ate) them anyway.

Needless to say, I can still taste the nasty onion flavor, and my husband refuses peanut butter cookies three years later. Lesson learned!

This Chocolate Chip Banana Nut Bread recipe is one that I have been working on for years, and I finally feel like I can stop messing with it. I usually never add an acid to this recipe, and I feel it was truly missing out. I needed something to activate the baking soda this time around and make it a little more fluffy and less hockey puck-ish. Hockey Puck Banana Bread tastes amazing but looks like something only a mother could love.

So, I did add a small amount of plain Greek yogurt to this recipe to get those carbon dioxide bubbles formed and create an oh-so-fluffy treat that was well worth the 50 minutes for it to bake.

Something that I have recently learned is that if I add an acid to a recipe that calls for baking soda, it makes things so much more fluffy. I also have another secret weapon that I use in all of my cakes, muffins or breads: mayonnaise. It adds a certain level of moist and dense richness that I have not been able to get from other ingredients. Give it a try, throw a twist on in and make it your own!

Shaina Glassman is a member of the Douglas County Moms.

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(3) comments

Mogie

Okay here are the results. Turned out good except it is VERY bland. Adding cinnamon and nutmeg would help a lot. Also might try a lower temp. (about 20 degrees less and increase baking time by about 15 minutes) as this got done a little faster on the outside while the inside was still a little mushy (I followed the directions exactly).

Mogie

This is in the oven right now.

Mogie

Please keep the simple (and good for you) recipes coming. Thanks for the ideas! Simple and good food is worth the extra time in the oven you just have to organize your time a little. It saves money and you know exactly what is in your food.

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