Banana Bread with Chocolate Chips and Walnuts

This recipe is a little different from your normal banana bread, but it was super tasty! I got it from the epicurious recipe application on my phone. I just wanted to try something a little different and this did not disapoint!

What you need:

1 1/2 cups all purpose flour

1 tsp. baking soda

1 tsp. baking powder

1/4 tsp. salt

3/4 cup semisweet chocolate chips

3/4 cup walnuts, toasted, chopped

1/2 cup (1 stick) unsalted butter, room temperature

1 cup sugar

2 large eggs

1 cup mashed ripe bananas

2 tbs. fresh lemon juice

1 1/2 tsp. vanilla extract

Preheat oven to 350 degrees F. Butter and flour a 9x5x2 1/2 inch pan. Whisk first four ingreadients in medium bowl to blend. Combine chocolate chips and walnuts in a small bowl; add 1 tbs. flour mixture and toss to coat.

Beat butter in a large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in eggs 1 at a time. Beat in mashed bananas, lemon juice and vanilla extract. Beat in flour mixture. Spoon 1/3 of batter into prepared pan. Sprinkle with half of nut mixture. Spoon 1/3 of batter over. Sprinkle with remaining nut mixture. Cover with remaining batter. Run knife through batter in a zigzag pattern.

Bake bread until tester inserted in center comes out clean. About 1 hour and 5 minutes. Turn out onto rack and cool.

Muddy Buddies

This recipe comes from the Chex cereal website. We love this snack in our house because it's so good and really easy to make!

What you need:

9 cups Rice Chex, Corn Chex cereal

1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Into large bowl, measure cereal; set aside. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.