• 12servings
  • 70minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsB9, H, D
MineralsFluorine, Potassium, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 1/2 cups Quick- bread Dry Mix (URL follows)

  2. 1/4 tsp. ground nutmeg

  3. 2 large eggs

  4. 1 cup buttermilk

  5. 2/3 cup firmly packed brown sugar

  6. 2 Tbsp. butter , melted

  7. 2 Tbsp. canola oil

  8. 1 tsp. vanilla

  9. 2 cups diced banana

  10. 1/2 cup chopped toasted walnuts (see TIPS), plus more for topping, if desired

  11. 1/2 cup mini chocolate chips

Instructions Jump to Ingredients ↑

  1. URL for Quick-Bread Dry Mix:

  2. Quick Bread Dry Mix Preheat oven to 400* for muffins, mini loaves and mini Bundts or 375* for a large loaf. Coat pan(s) (see "Pan Options") with cooking spray.

  3. In a large bowl, prepare Quick-Bread Dry Mix, adding nutmeg to it.

  4. In a medium bowl, whisk eggs, buttermilk, brown sugar, butter, oil and vanilla until well combined.

  5. Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined. Add bananas, walnuts and chocolate chips. Stir just to combine; do not overmix. Transfer batter to prepared pan(s). Top with additional nuts, if desired.

  6. Bake until golden brown and a wooden skewer inserted into the center comes out clean, 22-25 miinutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf. Let cool in pan(s) for 10 minutes, then turn out onto a wire rack. Let muffins and mini Bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes.

  7. TIPS:

  8. Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month.

  9. No Buttermilk? Mix 1 Tbsp. lemon juice into 1 cup milk. Set aside for 30 minutes.

  10. To toast walnuts, pecans or hazelnuts, spread nuts onto a baking sheet and bake at 350*, stirring once until fragrant, 7-9 minutes. To toast almonds, cook in a small skillet over mediun-low heat, stirring constantly, until fragrant and lightly browned, 2-4 minutes.

  11. Pan Options:

  12. Each of these recipes will make:

  13. large loaf (9x5" pan)

  14. mini loaves(6x3" pan, 2-cup capacity)

  15. mini Bundt cakes (6-cup mini Bundt pan, scant 1 cup capacity per cake)

  16. muffins (standard 12-cup, 2 1/2" muffin pan)


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