This recipe is based mostly on a recipe for “Banana Nut Bread” from the McCall’s Cook Book (1963). The primary change is the addition of chocolate chips. This change was demanded by my family and, after some resistance, I gave it a try. We now think of it as Banana Bread Crack. With the chocolate chips, it disappears in a couple of days. Without them, I still have banana bread left after a week.
2 1/2 cups sifted all-purpose flour
3 tsp baking powder
1/2 tsp salt (a little more if using unsalted butter)
3/4 cups white sugar
1/4 cup butter, softened
1 cup mashed (very) ripe bananas
Zest of one orange. (Fresh, please.)
1/2 cup milk
1 cup coarsely chopped walnuts
1 cup semi-sweet chocolate chips (Ghirardelli or better)
Preheat oven to 350F.
Grease a 9 x 5 x 3 inch bread pan. Line the bottom with parchment paper, if you have it.
Sift the flour with the salt and baking powder.
Roughly chop one cup of walnuts and set aside in a bowl.
Measure out one cup of chocolate chips and add to the walnuts.
Mash two or three ripe bananas, depending on size, to get a cup or so.
Zest an orange.
In your mixer bowl, beat the butter, sugar, and egg until smooth.
Add the mashed banana, milk, and orange zest. Mix.
Add the flour slowly, mixing until incorporated and smooth.
Mix in the nuts and chocolate chips.
Pour into the prepared pan.
Bake on middle shelf of the oven for about an hour or until a cake tester comes out clean.
Cool for 15-20 minutes, then turn out onto a rack to cool completely.
Notes and Variations
For best flavor, use fresh orange zest. Second best would be a few drops of orange oil. If you have no other choice, use 2-3 tbsp of the dried stuff that comes in a bottle.
Don’t cheap out on the chocolate. Use whatever is your favorite high quality brand. Semi-sweet works best.
If you don’t want to put in the chocolate, increase the sugar to 1 cup and nothing else needs to be changed.
Let it cool completely to room temperature before slicing. It will tend to crumble if you try to slice it when warm.