Banana Chocolate Nut Mini Loaves

Many flavors combine to perfection in this moist and delicious mini loaf. You can please banana bread and chocolate lovers with one easy recipe. Throw in some nuts and a little spice and you have a loaf for every taste.
Prep: 35 minutes Bake: 27 to 28 minutes Bake at: 350°F Yield: 3 mini loaves Pan: three 5x2-inch mini-loaf pans Difficulty: easy

Ingredients

  • 1/3 cup pecans or walnuts, finely chopped
  • 4 ounces Baker’s semi-sweet chocolate squares, grated (see "Tips")
  • 3/4 cup (90 grams) all-purpose flour
  • 3/4 cup (80 grams) pastry flour (see “Tips”)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/3 cup (71 grams) light brown sugar, packed
  • 1 large egg, room temperature
  • 3 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 1 cup mashed banana (3 small ripe bananas)
  • Non-Stick cooking spray

Directions

Making the Batter

  • Chill the Baker’s chocolate bar while you gather ingredients. Chop the pecans or walnuts and set aside. In the small work bowl of a food processor, chop the chocolate to medium grated consistency and set aside.
  • Preheat the oven to 350°F.
  • In a medium bowl, sift together the all-purpose and pastry flours, baking powder, baking soda, salt, and nutmeg. Add the light brown sugar to the bowl and whisk to combine.
  • In a small bowl, lightly beat the egg. Add the vegetable oil, vanilla and milk to the egg and whisk together.
  • Mash the bananas until only very small lumps remain and then measure.
  • Make a well in the center of the flour mixture. Pour the wet ingredients and the mashed banana over the dry ingredients and stir to just combine. Fold the nuts and chocolate pieces into the batter.

Baking the Mini Loaves

  • Prepare 3 mini-loaf pans with non-stick cooking spray. Divide the batter among the pans. Bake the bread for 27 to 28 minutes until golden brown and a toothpick inserted in the center comes out clean.
  • Cool the loaves in the pans on a wire rack for 10 minutes. Run a knife around the edges to loosen the loaves and then turn out on a wire rack to cool completely.
  • The loaves can be wrapped and stored for up to 4 days or frozen for up to 2 weeks.

Tips

  • You can substitute 3/4 cup of semi-sweet mini chocolate chips for the Baker’s semi-sweet chocolate squares.
  • If you don’t keep pastry flour on hand, you can use an equal amount all-purpose flour.
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