IN THE KITCHEN

Chocolate Chip & Pecan Banana Bread

RECIPE & PHOTO JIM NORTON

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Happy Holidays! Because this time of year is so festive with family gatherings, I thought I would share a recipe that my guests always love. Not only is it great for breakfast, but the perfect hostess gift if you’re going to someone’s home and want to take them something special. Enjoy!

INGREDIENTS:

Makes two loaves

BREAD: 1 ½ cups all-purpose flour 1 tsp. baking powder ½ tsp. baking soda ½ tsp. salt 1 ½ tsp. cinnamon ½ tsp. nutmeg 1 cup semisweet or milk chocolate chips 1 cup pecan pieces ½ cup sugar 1 cup brown sugar ¼ cup canola oil 4 Tbsp. melted butter 2 large eggs, lightly beaten 1 ¾ cups mashed ripe bananas 1 tsp. vanilla ½ cup apple butter ¼ cup sour cream TOPPING: 2 Tbsp. cold butter, cut into small cubes 2 ½ Tbsp. sugar 1 Tbsp. brown sugar 4 Tbsp. all-purpose flour

DIRECTIONS:

Preheat oven to 350˚. Spray two 8x4-inch loaf pans with cooking spray and set aside.

In a medium-sized bowl add flour, baking powder, baking soda, salt, cinnamon, nutmeg, chocolate chips and pecans. Using a whisk, stir ingredients to combine. Set aside.

In a large mixing bowl add all remaining ingredients (except the topping ingredients). Using a whisk, blend to incorporate fully. Add dry ingredients and fold together until combined. Distribute mixture evenly between the two prepared loaf pans. Set aside.

In a small bowl, add all the ingredients for the topping. Using your fingers or a fork, work butter into the dry ingredients until a coarse, sandy mixture is created. Sprinkle mixture evenly over both loaves.

Bake for 57 minutes or until a toothpick or knife comes out clean. Remove from the oven and let cool 15-20 minutes before removing from the pan. Enjoy!

Tip: To ensure banana bread is moist, cover it with parchment paper when you remove it from the oven. This will trap the steam and make the bread even that much better!