This chocolate chip banana bread by Nigella Lawson tastes delicious, and is a no frills bread that will please everyone. Her recipes are easy, elegant and fun, the kind of cook we all want to be.
Note: See below for instructions on freezing your overripe bananas that are perfect for making this banana bread!
Chocolate chip banana bread
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 9 tablespoons unsalted butter, melted
- ¾ cup sugar
- 2 large eggs
- 4 small very ripe bananas, mashed
- 1 teaspoon vanilla extract
- 1/2 cup semi sweet chocolate chips
- ⅓ cup chopped walnuts
Preheat the oven to 325F.
Mix the flour, baking powder, baking soda, and salt in a bowl with a whisk. Set aside.
Whisk the melted butter and sugar until blended. Add the eggs one at a time, followed by the mashed bananas, and the vanilla extract.
Add the flour mixture in 3 parts, mixing to combine after each addition. Add in the chocolate chips with a wooden spoon and pour into the prepared pan. Top with the chopped walnuts.
Bake for 1 hour to 1-15 minutes, it is ready when a toothpick inserted in the centre comes out clean. Place the pan on a rack to cool.
Tip: Freezing your overripe bananas
As bananas start to turn brown and spotty, their flavor is becoming sweeter and more concentrated, making it a perfect time to freeze for later use.
Peel the overripe bananas, and place on a cookie sheet. Place in the freezer.
Once the bananas have frozen, transfer them from the cookie sheet to a ziploc bag, and make sure to remove as much air as possible from the bag before sealing.
Place in the freezer. Peeled bananas can be kept in the freezer 3-4 months, while unpeeled bananas will keep 2 months.