I’ve made this recipe before, but this one has a chocolate chip twist (and it’s in video form!)
This is my go-to recipe when I have overripe bananas (and in this case, when I’m bored waiting forever and a day for Nutella gelato to churn).
Watch for a banana phone joke
I checked my e-mail one morning and found one from my parents with a subject line that read “Happy Birthday, Merry Christmas:)” Casually clicking the message open, thinking it was another (however witty) e-mail joke/forward/chain from my mom, I was overwhelmingly and absolutely most definitely pleasantly surprised.
Inside was a picture of this beauty:
More than an absolute culinary DREAM COME TRUE I have a sneaky feeling I’m going to baking quite a bit more.
Like a proud new parent, I’m posting pictures of my new baby.
Opening the box:
All set up, looking stunning in empire red:
My first recipe to de-virginize the sparkling new mixer actually resulted from having too many overripe bananas. I’ve already done the recipe before, but I have to tell you, it is so much more fun making walnut banana bread with this lovely appliance. It’s fantastic being able to throw everything into a bowl and let the mixer do the rest while I work on the rest of the recipe. Yay for kitchen multitasking!
This may be a bit of new mixer owner bias coming through, but I swear these muffins taste better than before.
I can’t wait to see what else I can whip up…and I can’t wait to get sucked in and start buying all the attachments. Do I see homemade pasta in my future? Yes, if I can find a spare $329.99
When Starbucks started changing their pastry recipes and removing artificial ingredients, they had this recipe card at the counter for their banana walnut bread:
2 c flour
1 tsp baking soda
1/4 tsp salt
1 1/8 c sugar
1/2 c vegetable oil
2 Tbsp buttermilk
1/2 tsp vanilla extract
3 ripe medium-large bananas (mashed)
1/2 c + 1/3 c chopped walnuts
Pre-heat the oven to 325°. Grease a 9x5x3 loaf pan and dust with flour. Blend together the flour, baking soda and salt and set aside. Mix together the egg, sugar and vegetable oil until combined. Add the flour mixture and when blended add the buttermilk, vanilla and mashed bananas and mix until combined. Fold in 1/2 c chopped walnuts and pour batter into prepared loaf pan. Top batter with remaining 1/3 c chopped walnuts. Bake for 45-60 minutes, until a toothpick inserted in the center comes out clean. Cool for 10 minutes on a wire rack before removing from pan.
This recipe is fairly straightforward, but I made a few slight modifications (see my notes below!)
The finished product: delicious and moist banana walnut muffins:
The dishful thinker’s tips:
- I went with muffins instead of a loaf (which yielded 17 cupcake-sized muffins). This brings the baking time down about 10-15 minutes (this batch was done in roughly 35-40 minutes).
- Don’t have any buttermilk on hand? After a quick Google search, I found that I could add vinegar to milk and create a sufficient substitute. I added about 1/8 tsp of white vinegar to 2 tbsp of milk and was ready to go.
- I’ve had the in-store version of this bread and I actually prefer the homemade version better. Shouldn’t it taste the same? This is Starbucks’ recipe, after all!
- This is my favorite recipe to make when I realize I have overripe bananas on my kitchen counter. A much better (and delicious) alternative to tossing perfectly good food:)