Rebekah's Banana Karenina Bread

This recipe was served at our annual Poor Seminarian’s Cook-off and was a huge hit. Rebekah was on the winning team along with five other members from the Pitts Library Staff.  This dessert is filled with bananas, chocolate, and cinnamon and serves as the perfect comfort food.


-1 cup chocolate chips
-1 3/4 cups all-purpose flour
– 3/4 cup sugar
-1 tsp. baking powder
-1/4 tsp. baking soda
-1/4 tsp. salt
-1 tsp. ground cinnamon (maybe a little less if you do not want as strong of a cinnamon taste)
-2 large eggs, lightly beaten
-1/2 cup unsalted butter, melted and cooled
-3 ripe large bananas, mashed well (about 1-1/2 cups)
– 1 tsp. vanilla extract


-Preheat oven to 350
-Butter and flour the bottom and sides of a 9 x 5 x 3 inch loaf pan
-On baking sheet, bake nuts for 8-10 minutes or until lightly toasted
-Let cool
-In mixing bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts
-Set aside
-In another mixing bowl combine mashed bananas, eggs, melted butter, and vanilla.
-With rubber spatula or wooden spoon, lightly fold wet ingredients into dry ingredients just until combined and the      batter is thick and chunky. DO not over mix
-Scrape batter into loaf pan
-Bake until bread is golden brown and toothpick inserted in center comes out clean, about 55 to 60 minutes
-Cool on wire rack