chocolate covered walnut banana bread

browsing on 101 cookbooks and saw that she posted up a few of her current favorites.  i saw this recipe and thought: wow, that's love.  not only are you baking a from-scratch banana bread but you're also taking the time to cover the walnuts with chocolate before adding them to the batter.  that's love...

i plan on making this banana bread over the weekend.  and the recipient of that labor of love?  maybe my sis.  she deserves someone cooking for her for a change.

chocolate covered walnut banana bread

ingredients:

1 cup semi-sweet chocolate chips
2 cups whole walnuts (toasted, if you'd like)
1 1/2 sticks (3/4 cups) unsalted butter, softened, plus more for pans
2 cups all-purpose flour, plus more for pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar
1/2 cup sugar
2 large eggs
1 tablespoon vanilla
1 1/2 cups mashed banana (from 3 large, ripe bananas, a little more or less won't hurt)

how to:

melt the chocolate chips slowly over low heat in a small saucepan, stirring frequently.  add the walnuts and turn to coat all the pieces evenly.  spread the nuts out on a large piece of waxed paper so they're not touching each other, and let cool until the chocolate has hardened.

preheat to 350.  butter and flour two 8 x 4 loaf pans and set aside.

whisk the flour, baking power, baking soda, and salt together in a mixing bowl.  in a stand mixer fitted with the paddle attachment, cream butter and both sugars together on high speed until light, about 2 minutes.  add the eggs one at a time, mixing until blended between additions and scraping the sides of the bowl when necessary.  add vanilla and the mashed banana and stir until blended.  add the dry ingredients about a third at a time, mixing on low just until blended between additions, then gently stir in the chocolate covered walnuts by hand.

divide the batter between the loaf pans, smooth the batter, and bake for 40-45 minutes or until the tops are browned and beginning to crack and a toothpick inserted in the middle comes out with just a few crumbs.  cool in pan until comfortable to touch, then remove and cool completely on a cooling rack.