Epicurious member Marsha Klein of Barrington, Rhode Island, shared her everything-but-thekitchen-sink banana bread with our community, and it quickly became popular. Toasted walnuts and chocolate chips add texture, but this flexible recipe can easily be adapted to a baker’s whim. The chocolate-averse can substitute dried fruit—golden raisins or blueberries—for the chips; the nut-allergic, shredded coconut; the health-conscious, white whole-wheat flour.
Recipe information
Yield
Makes 1 (9-inch) loaf
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Butter and flour a 9 by 5-inch metal loaf pan. Whisk the flour, baking soda, baking powder, and salt in a medium bowl to blend. Combine the chocolate chips and walnuts in a small bowl; add 1 tablespoon of the flour mixture and toss to coat.
Step 2
In a stand mixer, beat the butter in a large bowl until fluffy. Gradually add the sugar, beating until well blended. Beat in the eggs 1 at a time. Beat in the mashed bananas, lemon juice, and vanilla. Beat in flour mixture.
Step 3
Spoon one-third of the batter into the prepared pan. Sprinkle with half of the chocolate-chip and nut mixture. Spoon another one-third of batter into the pan. Sprinkle with the remaining nut mixture. Cover with the remaining one-third batter. Run a knife through the batter in a zigzag pattern.
Step 4
Bake the bread until a tester inserted into the center comes out clean, about 1 hour and 5 minutes. Turn out onto a rack and cool.
