this banana bread when I have some buttermilk that I need to use up. I make this banana bread when I'm missing home, as this is a slight variation on my mom's famous recipe. Now I have the Dahlia Bakery banana bread, which is about about as perfect as it gets.
Banana Chocolate Chunk Walnut Loaf
from the Dahlia Bakery Cookbook
-1/2 cup bittersweet chocolate chunks
-1/3 cup walnuts, toasted, cooled, and roughly chopped
-1 1/4 cups all-purpose flour, plus more for the pan
-1 1/4 tsp baking soda
-1/4 tsp kosher salt
-about 1 pound (2-3) very ripe bananas
-1/4 cup canola oil
-1/2 cup sugar
-1 large egg
-1/4 cup sour cream
1. Preheat oven to 350F. Spray a loaf pan with cooking spray and flour the pan. Place in fridge to set the coating.
2. Add the walnuts and chocolate chunks to a small bowl and toss with 2 tbsp of the flour. Set aside.
3. Sift the remaining 1 cup plus 2 tbsp of flour and the baking soda in a bowl. Stir in the salt and set aside.
4. Beat bananas with an electric mixer until smooth. Measure out 1 cup of banana puree and add additional banana or discard some of it so that you have exactly one cup. Add the puree back to the bowl and mix in sour cream, egg, sugar, and oil, beating until everything is combined.
5. Mix in the dry ingredients, just until combined. Stir in the chocolate chunks and walnuts.
6. Pour the batter into the prepared pan. Bake for 60-65 minutes (do not open during baking), until an inserted toothpick comes out with a few moist crumbs (banana bread will be very brown on the outside). Allow pan to cool on a wire rack for 15 minutes before running a knife around the edges of the pan and placing bread on a wire rack to cool completely.