Banana Chocolate Chunk Walnut Loaf - Dahlia Bakery Cookbook
I made a couple things last week (will post them soon), but I think Banana Bread defines comfort food. I made this last Sunday, and enjoyed it at a meeting on Monday morning.
Chocolate chunks or chips and walnuts give the loaf texture and sweetness. And I believe that bread with "good fat" nuts and fruits in them push them into a good breakfast food category. :)
Have you been to Dahlia Bakery in Seattle? I haven't but can't wait to visit. The cookbook is beautiful.
Banana Chocolate Chunk Walnut Loaf
Adapted from: The Dahlia Bakery Cookbook: Sweetness in Seattle
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1/3 c (1 1/4 ounces / 35 grams) walnuts, toasted, cooled and roughly chopped
1 1/4 c (6 3/8 ounces / 180 grams) all-purpose flour
1 1/4 t baking soda
1/4 t kosher salt
About 1 pound of very ripe bananas (2-3)
1/4 c canola oil
1/2 c (3 1/2 ounces / 100 grams) sugar
1 large egg
1/4 c (2 ounces / 58 grams) sour cream
Preheat oven to 350. Prep a loaf pan (they recommend 8 1/2 x 4 1/2 x 2 1/2 inches) with butter & flour, or spray with non-stick spray. I line my pan with parchment paper to make it easier to remove from the pan.
Mix chocolate chunks and walnuts in a small bowl. Add 2 Tablespoons flour and toss to coat. Set aside.
Sift together the remaining flour, baking soda and salt into a medium bowl or some parchment paper.
Peel the bananas, cut into chunks and place them into the bowl of an electric mixer. On low speed, beat the bananas to a smooth puree until no large lumps remain. Measure the puree - you should have 1 cup (discard or add as necessary) On low speed, add the oil, sugar, egg and sour cream. Mix until everything is combined and the banana is well incorporated.
Add the dry ingredients and mix just until incorporated. Fold in reserved chocolate-walnut mixture. Scrape the batter into the prepared pan.
Bake until skewer inserted into the loaf comes out with a few moist crumbs clinging but no batter, 65-70 minutes (if you use a different size pan, start checking early). For the best rise, do not open the oven door while the banana bread is baking. The loaf will be dark golden brown and there will probably be a crack running through the top. Remove the pan from the oven and cool on a wire rack for 15 minutes. Unmold the banana bread, then cool on a wire rack to slightly warm or room temperature before slicing and serving.
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