*This is a sponsored post for Mirum*
Banana Bread is one of my favorite treats to make. I love that it’s versatile and can be eaten for breakfast, an afternoon snack or even a dessert after dinner. I prefer my Banana Bread to be moist and I use I Can’t Believe It’s Not Butter to keep mine moist! I also love that it has 40% fewer calories than butter and contains good fats like Omega-3 ALA.
I started with a basic Banana Bread Recipe and wanted to change it up a bit so I added Chocolate Chunks and Walnuts! You can add your own mix-ins, but this is what I tried and it was amazing!
Walnut Chocolate Chunk Banana Bread
First, preheat your oven to 350°. Brush 9 x 5-inch loaf pan with additional I Can’t Believe It’s Not Butter!® Spread; and set aside.
Next, combine the first 5 ingredients in large bowl with a wooden spoon. Stir in the remaining ingredients until blended and spoon into the prepared pan.
Bake your bread for 60-70 minutes. Make sure to check the bread with a toothpick carefully by inserting it into the center of the bread making sure that it comes out “clean” or with no liquid still on it.
Cool 20 minutes on a wire rack then remove from the pan and cool completely. You can then slice the bread more easily once it’s cooled all the way. Although I do sometimes cut into mine to get a warm piece…I can’t lie! Add a cold glass of milk and you have a really tasty treat!
I love the way this looks when you cut into it! Plus, it tasted amazing! I hope you’ll try it. You can also check out these other Meal Inspirations courtesy of Walmart! From dessert to one pot meals or even a twist on Iced Tea, you’ll be sure to find some new recipes to try!
Every Fall I get excited about bread recipes and this is going on my favorite list! We take breakfast to church about every 10 weeks and I always take Banana Bread. I’m excited to add a little variation to my next loaf!Print
- 3 Large Ripe Bananas (1 1/2 Cups)
- 1 cup I Can’t Believe It’s Not Butter!® Spread
- 3/4 cup firmly packed light brown sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/4 tsp. salt
- 1 cup Chocolate Chunks
- 1/2 cup of Walnuts
- Preheat oven to 350°. Brush 9 x 5-inch loaf pan with additional I Can’t Believe It’s Not Butter!® Spread; set aside.
- Combine first 5 ingredients in large bowl with wooden spoon. Stir in remaining ingredients until blended and spoon into prepared pan.
- Bake 60-70 minutes. Cool 20 minutes on wire rack; remove from pan and cool completely.
**This recipe as listed is for one pan of Banana Bread. I doubled mine to make two loaves, so if you do that you’ll need to double all the ingredient. Many times I’ll double my recipes so my family has a loaf to eat and we can take the other one to a party.
Did you know Banana Bread freezes well? I freeze mine all the time. I just wrap it tightly in foil and then put it into a Freezer bag and label it. It’s perfect to pull out and transfer to the refrigerator if I know I need something to take somewhere. Then I just set it out to let it get room temperature and cut it a few hours before we leave. I end up with a home baked item to share and no dishes this way!
Disclosure: This post is sponsored by Mirum. I received compensation for writing this post, however all thoughts and opinions are my own.
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