Banana-Nut-Chocolate Chip Quick Bread

ByElina

 

Ingredients:

  • 1½ cups whole-wheat pastry flour, (see Ingredient Note) or whole-wheat flour
  • 1½ cups whole-wheat pastry flour, (see Ingredient Note) 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, (see Tip)
  • 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, (see Tip), plus more for topping if desired
  • ½ cup mini chocolate chips

Preparation

  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)
  • Make Ahead Tip: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month.
  • Ingredient note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
  • Tips: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
  • To toast chopped walnuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition information

  • Serving size: ¾-inch-thick slice
  • Per serving: 273 calories; 11 g fat(3 g sat); 3 g fiber; 40 g carbohydrates; 6 g protein; 12 mcg folate; 36 mg cholesterol; 16 g sugars; 123 IU vitamin A; 2 mg vitamin C; 55 mg calcium; 1 mg iron; 185 mg sodium; 184 mg potassium
  • Carbohydrate Servings: 2½
  • Exchanges: 1 starch, 1.5 other carb, 2 fat

source: eatingwell 

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