Banana Bread Avec Chocolate Chunks

I love banana bread and zucchini bread and pumpkin bread and sigh...all kinds of bread. I could never go on a low or even no carb diet. I came across this recipe and it was a twist on the regular banana bread that I am used to making. I decided to try it, even though I'm cautious about adding chocolate to anything but cookies and brownies, but it came out delicious!!!! It's a very moist and dense cake filled with flavor.

Here's the recipe!! The only thing I changed was not adding Bourbon - no alcohol in this Muslim household.  For every tablespoon of Bourbon I added 1 part vanilla extract and 2 parts water.

Recipe by Joy the Baker posted at A Cup of Jo.

Ingredients: 
Makes 1 loaf


2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
½ cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 ½ cups mashed ripe bananas (from about 3 bananas)
1 tsp lemon juice
2 tbsp water + 1 tbsp vanilla extract
1 cup coarsely chopped walnuts
Almost 1 cup (6 ounces) semisweet chocolate chunks



Directions:

• Place a rack in the center of the oven and preheat oven to 350 degrees F. Grease and flour an 8x4-inch or 9x5-inch loaf pan. Set aside. 
• In a medium bowl, sift together flour, baking powder and salt. 
• In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy, about 5 minutes. 
• Add eggs one at a time, beating for 1 minute between each addition. Stop the mixer, scrape down sides of the bowl, and add bananas, lemon juice and vanilla extract. Beat until well incorporated.
• Turn the mixer to low and add the flour mixture all at once. Beat until almost incorporated. Stop the mixer and remove the bowl. Add the walnuts and chocolate chips and incorporate the last of the ingredients with a spatula.
• Batter will be thick. Spoon the mixture into prepared loaf pan. Bake for 45 minutes to 1 hour, or until a skewer inserted in the center comes out clean.
• Remove from the oven and allow loaf to cool in the pan for 20 minutes before inverting onto a wire rack to cool completely. 
• Serve with milk or tea or coffee and enjoy!

I used very very ripe bananas that had an almost brown skin and really mashed them well. Actually let me take this time to give credit where credit is due, the hubby actually mashed them :D 

Bon Appétit! :)