Dark Chocolate Chip Banana Bread

Best with: Turkey Red + White Sonora

Rich, moist, and deeply flavorful, this banana bread brings together the robust nuttiness of Turkey Red with the buttery softness of White Sonora. Dark chocolate chips and chopped walnuts add texture and just the right amount of indulgence.

Curtesy of our friends Danny and Shirley.

Ingredients

• 3 large eggs, beaten

• 1 cup ripe bananas, mashed (about 2–3 medium)

• 1 cup Turkey Red whole wheat flour

• 1 cup White Sonora whole wheat flour

• 3 tsp baking powder

• 1 tsp baking soda

• ½ cup melted butter

• ¾ cup sugar

• ½ tsp salt

• 1 tsp vanilla extract

• ½ cup dark chocolate chips

• ½ cup chopped walnuts

Directions

1. Preheat oven: 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment.

2. Mix wet ingredients: In a large bowl, whisk together eggs, mashed bananas, melted butter, sugar, and vanilla until smooth.

3. Combine dry ingredients: In a separate bowl, mix flours, baking powder, baking soda, and salt.

4. Combine: Add dry ingredients to the wet mixture and stir gently until just combined — don’t overmix.

5. Fold in additions: Gently fold in chocolate chips and walnuts.

6. Bake: Pour batter into prepared loaf pan. Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.

Notes

• Texture balance: White Sonora keeps the crumb soft and cake-like, while Turkey Red adds hearty flavor and structure.

• Add-ins: Try swapping walnuts for pecans or adding ¼ cup shredded coconut for extra richness.

• Serving suggestion: Delicious warm with butter or a drizzle of local honey.