* Exported from MasterCook *
Bread, Banana-Nut-Chocolate Chip Quick
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Chocolate/Cocoa Fruits
Nuts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups whole-wheat pastry flour -- or whole wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 large eggs
1 cup nonfat buttermilk -- (see Tip)
1/16 cup brown sugar
2 tablespoons butter
2 tablespoons canola oil
1 teaspoon vanilla extract
2 cups diced bananas
1/2 cup chopped toasted walnuts -- (see Tip), plus
more for topping if desired
1/2 cup mini chocolate chips
Active Time: 25 minutes
Total Time: 1 1/4 hours (muffins, mini Bundts), 1 1/2 hours (mini
loaves), 2 1/4 hours (large loaf), including cooling times
Preheat oven to 400F for muffins, mini loaves and mini Bundts or 375F
for a large loaf. (See pan options, below.) Coat pan(s) with cooking spray.
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.
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.
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. Pan options: 1 large loaf (9-by-5-inch
pan) 3 mini loaves (6-by-3" pan, 2-cup capacity) 6 mini Bundt cakes
(6-cup mini Bundt pan, scant 1-cup capacity per cake) 12 muffins
(standard 12-cup, 2 1/2-inch muffin pan)
TIPS & NOTES 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 super markets 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.
Per serving: 273 calories; 11 g fat ( 3 g sat , 3 g mono ); 41 mg
cholesterol; 40 g carbohydrates; 7 g protein; 3 g fiber; 184 mg sodium;
Description:
"This banana quick bread is full of chocolate chips and toasted
heart-healthy walnuts..."
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Per Serving (excluding unknown items): 205 Calories; 9g Fat (36.7%
calories from fat); 6g Protein; 27g Carbohydrate; 3g Dietary Fiber;
41mg Cholesterol; 212mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
NOTES : This version reduces the fat substantially and uses nonfat
buttermilk to make the results extremely moist and tender.