This low-fat banana bread is moist and tender with toasty chopped walnuts and chocolate chips!
Course Breakfast, Snack
Prep Time 20minutes
Cook Time 40minutes
Total Time 1hour20minutes
2 1/2cupsall purpose flour
1tablespoon + 1 teaspoonbaking powder
1cupminiature chocolate chips
1/4cupminiature chocolate chips
Preheat oven to 375 degrees. Prepare three 8 1/2 x 4 1/2 inch loaf pans. Spray with vegetable spray. Cut a piece of parchment paper to fit the bottom of the loaf pan and lay it in.
In a large mixing bowl, combine eggs and sugar. Blend on medium speed for about 5 minutes until thick and light colored. Add bananas, buttermilk and vanilla and blend until combined.
In a small bowl combine flour, baking powder, baking soda and salt. Stir to distribute ingredients.
Add flour to wet ingredients in three additions, being careful not to over mix the batter.
In the same bowl you used for the flour, add the chocolate chips. Sprinkle with 1 teaspoon flour and mix with your fingers until chocolate chips are dusted with flour. Stir the chips and toasted walnuts into the batter.
Divide the batter evenly between the three prepared loaf pans.
Bake for 35-40 minutes, until golden brown and cake tester comes out clean.
Divide the remaining chocolate chips and walnuts over the top of the three loaves.
Cool on a rack for 20 minutes, then turn out the bread -- removing the parchment paper. Serve.
Banana bread freezes well. Wrap it in saran wrap, then in freezer paper. Keeps up to two months in the freezer, but if your family knows it's there -- it won't last.