Banana-Nut Chocolate Chip Quick Bread

Banana-Nut Chocolate Chip Quick Bread

Ingredients

• 1½ cups whole-wheat pastry flour or whole-wheat flour
• 1 cup all-purpose flour
• 1½ teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon baking soda
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 2 large eggs
• 1 cup nonfat buttermilk
• ⅔ cup brown sugar
• 2 tablespoons butter, melted
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• 2 cups diced bananas
• ½ cup chopped toasted walnuts, plus more for topping if desired
• ½ cup mini chocolate chips

Directions

1. Preheat oven to 400°F for muffins, mini loaves and mini Bundts or 375°F for a large loaf. (See pan options, below.) Coat pan(s) with cooking spray.
2. Whisk whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda, nutmeg and salt in a large bowl. Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in another large bowl until well combined.
3. Make a well in the dry ingredients and stir in the wet ingredients until just combined. Add bananas, walnuts and chocolate chips. Stir just to combine; do not overmix. Transfer the batter to the prepared pan(s). Top with additional walnuts, if desired.
4. Bake until golden brown and a skewer inserted in the center comes out clean, 22 to 25 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf. Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack. Let muffins and mini Bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes.
5. Pan options:
6. 1 large loaf (9-by-5-inch pan)
7. 3 mini loaves (6-by-3-inch pan, 2-cup capacity)
8. 6 mini Bundt cakes (6-cup mini Bundt pan, scant 1-cup capacity per cake)
9. 12 muffins (standard 12-cup, 2½-inch muffin pan)