Epicurious member Marsha Klein of Barrington, Rhode Island, shared her everything-but-thekitchen-sink banana bread with our community, and it quickly became popular. Toasted walnuts and chocolate chips add texture, but this flexible recipe can easily be adapted to a baker’s whim. The chocolate-averse can substitute dried fruit—golden raisins or blueberries—for the chips; the nut-allergic, shredded coconut; the health-conscious, white whole-wheat flour.

　　

Ingredients

Makes 1 (9-inch) loaf

　　1 1/2 cups all-purpose flour

　　1 teaspoon baking soda

　　1 teaspoon baking powder

　　1/4 teaspoon salt

　　3/4 cup semisweet chocolate chips

　　3/4 cup walnuts, toasted and chopped

　　1/2 cup (1 stick) unsalted butter, at room temperature

　　1 cup sugar

　　2 large eggs

　　1 cup mashed ripe bananas

　　2 tablespoons fresh lemon juice

　　1 1/2 teaspoons vanilla extract

　　

Step 1

Preheat the oven to 350°F. Butter and flour a 9 by 5-inch metal loaf pan. Whisk the flour, baking soda, baking powder, and salt in a medium bowl to blend. Combine the chocolate chips and walnuts in a small bowl; add 1 tablespoon of the flour mixture and toss to coat.

　　

Step 2

In a stand mixer, beat the butter in a large bowl until fluffy. Gradually add the sugar, beating until well blended. Beat in the eggs 1 at a time. Beat in the mashed bananas, lemon juice, and vanilla. Beat in flour mixture.

　　

Step 3

Spoon one-third of the batter into the prepared pan. Sprinkle with half of the chocolate-chip and nut mixture. Spoon another one-third of batter into the pan. Sprinkle with the remaining nut mixture. Cover with the remaining one-third batter. Run a knife through the batter in a zigzag pattern.

　　

Step 4

Bake the bread until a tester inserted into the center comes out clean, about 1 hour and 5 minutes. Turn out onto a rack and cool.

　　The Epicurious Cookbook