Moist Chocolate Chip Banana Nut Bread

Recipe slightly adapted from Saveur


Ingredients
1 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon Kosher salt
1/2 cup granulated sugar 
1/4 cup canola oil
1/3 cup buttermilk
1 teaspoon vanilla extract
1 egg plus 1 egg yolk
2/3 cup pecan pieces
1/4 cup semi-sweet chocolate chips
3 large, very ripe bananas, mashed
Non-stick baking spray or butter


Serves 10-12 slices.


1. Preheat the oven to 350 degrees. Spray a 9" * 5" * 2 3/4" loaf pan with baking spray or grease with butter and set aside. 
2. In a large bowl, whisk together the flour, baking soda, and salt. In a separate, medium bowl, whisk together the sugar, oil, buttermilk, vanilla, egg, and egg yolk until smooth. Pour the wet ingredients over the dry ingredients and whisk until just combined. Add the mashed bananas, pecans, and chocolate chips and whisk gently. Pour the batter into the prepared pan and bake until the top is golden brown, 60-65 minutes. Let the bread cool for 30 minutes before slicing and serving.


This banana bread developed out of necessity. During a weekend packed with non-stop studying, my mind and body needed a break. In a sheer impulse, I stopped what I was doing and determinedly headed down the stairs to the kitchen. This simple recipe required 20 minutes to prepare and spread a fragrant, enticing aroma throughout the house. I tried my first slice with a friend and the two of us single-handedly devoured half the loaf. The bread combines two of my favorite snacks: bananas and chocolate, into a single moist, nutty treat. My piece was slightly warm when I bit into it; the semi-sweet chocolate chips melting on my tongue. Best of all, the baking process provided relaxation and enjoyment during a dull Sunday afternoon and allowed me to look forward to a delicious homemade good as a reward for my hard work.

Pumpkin Pleaser

Ingredients 
5 1/4 cups all-purpose flour
4 1/2 cups sugar
3 tsp baking soda
3 tsp salt
3/4 tsp baking powder
1 1/2 tsp cinnamon
1 1/2 tsp ground cloves
1 1/2 tsp allspice
1 large can pumpkin puree
1 cup water
1 1/2 cups vegetable oil
6 eggs
6 oz chocolate chips

Makes four loaves.

1. Preheat oven to 325 degrees.
2. In a large bowl, combine the dry ingredients. Add the pumpkin puree, oil, water, and eggs. Stir well. Add the chocolate chips.
5. Pour the mix into loaf tins, leaving a fourth of each tin open. Bake until a toothpick inserted into the center comes out clean, about one hour.

This moist pumpkin bread caters to a wide range of palettes and maintains its flavor for weeks after initially baking. Package each slice individually in plastic wrap, and you have an instant Thanksgiving goodie that will surely be appreciated. Served with a steaming mug of apple cider, the bread is a satisfying breakfast treat. No matter how you decide to enjoy this delectable baked good, I guarantee it will truly be a success!