Brownie Bite Banana Nut Bread

I love banana breads and I love having them for breakfast with a cup of chilled milk. I love banana breads because it is a great way to use overly ripe bananas. I love banana breads as they burst with flavor. I love banana breads as I love bananas. Is that enough reason for the different banana bread recipes that I have been publishing lately.

I love adding whole wheat flour to my banana bread batter as I love the nuttiness it lends but at times I feel like having just banana bread. But then I ignore that and go for the whole wheat versions every-time. Then the day came when the huss got bored of it that he asked me to make "pure banana bread". A bread that boasts of banana and not of wheat. I got to browse for recipes when I came across the bread recipe at cooking for engineers. Was impressed with the easiness and so bookmarked it. The next time, I had ripe bananas I knew that I would try this recipe and this recipe only.

The batter is a breeze to whip up and my work was done in a matter of 10 mins. I had a piece of brownie from my one-bowl fudgy brownie batch (don't get surprised ~ we were loaded with sweetness and another bite of anything sweet would have sent us into sugar sickness). So I freezed it, chopped it up into chunks and threw them into the batter. Ohhhh and I am so glad I did that. The banana bread was full of flavor with hints of deep chocolate from the brownie.

Adapted from here ~What U Need*~ Bananas - 2, very ripe Melted butter - 6 tbsp Vanilla - 1 tsp Eggs - 2 All purpose flour - 1 1/3 cup Baking powder - 1/2 tsp Baking soda - 1/4 tsp Sugar - 2/3 cup Salt - a pinch Walnuts - 1/4 cup Brownie chunks - 1/4 - 1/2 cup

How I Made it:
Grease and flour a loaf pan. Combine and whisk all the dry ingredients except for the walnuts and brownie chunks. Mash the bananas, melted butter and vanilla extract together.

Add the eggs to the banana mixture and mix till well blended. Pour the banana mixture onto the dry ingredients.

Add the walnuts and brownie pieces. Fold everything gently. Pour the batter into the loaf pan and bake in a preheated oven @ 175C for 40-50 mins. Test for doneness and then cool for 10 mins. Remove the loaf from the pan and let cool on the wire rack. Slice when cooled completely.

Serve with a smudge of nutella. It tastes good on its own though, the brownie pieces giving a burst of chocolate. We had it with some cold milk.

** My Notes:
** I used 1/3 cup of vegetable oil. You can use canola oil.
** I decreased the sugar to 1/3 cup since we had this for our morning breakfast.
** The original recipe called for 1/2 cup walnuts. Since I had some brownie pieces, I freezed them, cut them into chunks and threw them in. You can use 1/2 cup walnuts too.
** If you are a brownie lover, feel free to add 1/2 cup of brownie pieces.

So thats it Folks...
With Love,

Signs off!!!