Chocolate Chip Banana Nut Bread

Nothing is better than banana nut bread. Throw in chocolate chips and im in heaven. But when you buy it in the store, it’s never really banana-ie enough for me. If I’m eating banana bread, I want it to taste like bananas. This recipe is super moist and really tastes like banana bread. I double this recipe and stock my freezer so I can pull a piece right from the freezer.

Baked good in general freeze well. The key is proper packaging. If you don’t it can end up, soggy, or freezer burned. Make sure you squeeze out all of the air from the Ziploc bag before sealing. If you do this, you can store it in the freezer for 6 months.

Chocolate Chip Banana Nut Bread 

1/2 c room temp butter

2 c sugar

2 Tbsp. light brown sugar
2 eggs

2 tsp. vanilla

1/2 c milk
3-5 over ripe bananas, mashed
3 c self-rising flour (can use all-purpose but if find self-rising better for my breads)
1 tsp. baking soda

1 tsp. salt
1 c chopped walnuts

1 c chocolate chips

Preheat the oven to 325 degrees and grease 2 loaf pans. If you’re making muffins, place liners in the muffin pan. In a Mixing bowl, cream the butter and sugars together. Next add in the eggs, vanilla, milk, and mashes bananas. In a separate bowl, sift together flour, baking soda, and salt. Slowly add the flour, 1/3 at a time, into the wet mixture. Fold in the chocolate chips and nuts. Pour into the loaf pans. Bake at 325 for 1 hour or until a toothpick comes out clean. Allow to cool completely.

To freeze: Slice the bread before freezing and place in a freezer safe container or Ziploc bag. If you’re going to stack the bread in a container or bag, place a sheet of parchment or wax paper in between the layers to prevent the bread from sticking together.

When ready to eat remove from the freezer and place on a cooling rack to thaw. Do not thaw in the freezer bag because as the ice crystals melt it will make your bread soggy. Or if you want you can pull a piece right out from the freezer and place in the microwave or toaster oven and eat warm.