My Chocolate Chunk Banana Nut Bread is perfect to serve any time of the year.

I also like to bake up several batches to give as gifts during the holiday season.

Chocolate Chunk Banana Nut Bread

My Chocolate Chunk Banana Nut Bread is perfect any time of the year. I also bake up several batches during the holiday season to give as gifts.

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Scale

1/2 c (113 grams) butter, softened
1/2 c (99 grams) sugar
1/2 c (106 grams) brown sugar
2 1/2 cups (300 grams) flour
1 t (6 grams) baking soda
3 medium ripe bananas, 2 mashed and one sliced
3 eggs, lightly beaten
1/2 cup (113 grams) sour cream
1/2 cup (85 grams) chopped Hersheys Special Dark Chocolate squares, coarsely chopped
1 c (113 grams) toasted walnuts (or pecans), chopped
1 T (14 grams) vanilla
1 t cinnamon
1/4 t nutmeg

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Preheat oven to 350 degrees Fahrenheit.
Line two loaf pans or one large loaf pan with parchment paper.
In the bowl of a stand mixer, cream sugars and butter together until light and fluffy.
Add in the eggs and mix again.
In a separate bowl, whisk together flour, baking soda, cinnamon, and nutmeg.
Add the flour mixture to the sugar mixture and mix just until incorporated.
Add in mashed bananas. Mix again.
Next add the toasted walnuts or pecans, vanilla, and coarsely chopped chocolate. Mix again.
Pour half the mixture into the two loaf pans and spread evenly.
Add a layer of sliced bananas.
Top the sliced bananas with the remaining batter.
Bake in the oven for approximately 45-50 minutes, but check often to make sure the cake is not over done.
You want the center to be slightly underdone when you remove them from the oven.
Allow the pans to cool on a cooling rack completely.
Then using the parchment paper, carefully pull them out.

I wrap these in saran wrap and keep in refrigerator.
If I am giving as gifts, I then wrap them with saran wrap first, then a decorative tea towel, secure with velvet ribbon, and finish with a cute ornament.

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