Classic Chocolate Chip Banana Nut Bread

Preheat oven to 350ºF and lightly grease a 9×5 loaf pan with melted butter. This recipe makes slightly more batter than what will fit into the 9×5 pan, so I’d recommend greasing a few more spots in a muffin pan, or another smaller loaf pan to hold the extra batter.

In a large mixing bowl, mash the bananas until very few lumps remain and make sure you have enough to fill 1 cup. If you have less, supplement the remaining amount needed with buttermilk. Beat in eggs, sugar, and melted and cooled butter until almost smooth. Add vanilla and baking soda and beat again for another 1–2 minutes. Set aside.

In a medium bowl, combine dry ingredients: flour, baking powder, sea salt, and spices. Stir to combine. Working in batches, add large spoonfuls of the dry ingredients to the wet ingredients alternating with buttermilk. Stir until just combined after each addition. Stop mixing when all of the flours is incorporated, then stir in the dark chocolate chips and walnuts.

Transfer most of the batter to the large loaf pan, then transfer the rest to whichever baking vessel you selected. Garnish each with a handful of dark chocolate chips and walnuts. Bake the large loaf for 46–48 minutes, or until a toothpick poked through the center comes out almost clean. Check the other pans holding the excess at 10-minute intervals. Given the amount of batter leftover, this batch likely won’t need to bake for longer than about 20 minutes.

Remove both pans from the oven and allow to cool for 45–60 minutes before removing from the pans. Slice and serve immediately, or store the leftovers in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 2 months. Enjoy!