Chocolate Walnut Banana Bread - This quick bread loaf has a moist crumb with a crispy crust and is full of chocolate flavour and walnut bites. Serve as a sweet snack with your weekend breakfast or carry a slice for a post lunch dessert.
This is my ultimate quick bread recipe that has all my favourite ingredients! I have quite a few quick bread recipes here because they are so easy to make for anyone! You don't have to use any mixer appliance, just two bowls, a whisk and a spatula will do.
Ingredients
- flour
- cocoa powder
- chocolate chips
- sugar
- baking soda
- baking powder
- walnuts
- egg
- banana
- vanilla extract
- butter
How to make it?
This chocolate walnut banana bread is also a "quick bread" which means the mixing of the batter is super easy and forgiving. All you need is two bowls, one whisk, and a rubber spatula! The mixing technique is called the muffin mixing method or quick bread method.
- Whisk the dry ingredients
- Whisk the wet ingredients
- Add the wet to the dry
- Fold gently until combined
- Pour into a greased or lined pan
- Top with chopped walnuts
- Bake and cool
- slice and serve!
Substitutions
- Flour: I have baked this bread three to four times with variations in flour. You can use only all-purpose flour (maida) or replace some portions with whole wheat flour or even finger millet flour (ragi flour).
- Cocoa powder: I have used unsweetened Hersheys. Now, if you don't want chocolate flavour, replace it with flour.
- Chocolate chips: you can skip this or use any chocolate that you like to eat.
- Sugar: I have used both brown sugar and white sugar. You may use all brown or all white.
- Butter: I have used melted unsalted butter but you may use any neutral cooking oil.
Equipment
Use a 8x4 loaf pan or 6-inch round pan or 2 mini loaf pans.
📖 Recipe Card
Chocolate Walnut Banana Bread
Packed with rich chocolate flavour and walnut bites, this banana bread will be your new favourite bake.
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Servings: 10 slices
Calories: 144.29kcal
Equipment
- 1 8x4 loaf pan, or 6-inch round pan or 2 mini loaf pans
Ingredients
Dry items
- ½ cup all-purpose flour, (aka maida or pain flour)
- ¼ cup whole wheat flour, (or use all plain flour)
- 2 tablespoon unsweetened cocoa powder
- ¼ cup brown sugar
- ¼ cup white sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- a pinch of salt
- 10 to 12 walnuts, chopped
- 2 tablespoons chocolate chips, optional
Wet items
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ cup melted butter, or any neutral cooking oil
- ½ to ¾ cup ripe banana, mashed ( 2 ripe chiquita banana)
Instructions
Prepare the pan and oven
- Preheat the oven to 180°C with the rack in the middle. Grease and line the 8x4 inches loaf pan with baking paper.
Prepare the batter
- Place a sieve over a large bowl and sieve the flour, cocoa powder, sugar, levening agents and salt. Whisk to combine the ingredients. If you find any granulated sugar left in the sieve add it to the mashed banana.½ cup all-purpose flour¼ cup whole wheat flour2 tablespoon unsweetened cocoa powder¼ cup brown sugar¼ cup white sugar½ teaspoon baking powder¼ teaspoon baking sodaa pinch of salt
- Stir in the chopped walnuts and chocolate chips.10 to 12 walnuts2 tablespoons chocolate chips
- Add all the wet ingredients to a medium bowl and whisk until combined using fork or small whisk. (make sure your melted butter is not too hot).1 large egg½ teaspoon vanilla extract¼ cup melted butter½ to ¾ cup ripe banana
- Add the wet mixture into the dry mixture bowl and use a spatula to fold just until combined with no trace of flour. Do not overmix.
Prepare to bake
- Transfer the batter into the lined loaf pan, and sprinkle the chopped walnuts all over the top. Tap the pan on the counter a few times to settle the batter evenly.
- Bake for 35 to 40 minutes or until it passes the toothpick test. Remove from oven and the pan and place the bread on the cooling rack.
Serve and store
- Serve warm or cold with coffee or tea. Store the remaining banana bread in an airtight container at room temperature for up to 2 to 3 days or refrigerate for a week.
Notes
1 cup = 250ml
A US cup measures 240ml (or 8.45 imperial fluid ounces), while most European, Middle Eastern, and Australian cups are 250ml. The difference is small, so as long as you use the same cup for all ingredients, your recipe will work just fine.
Measured dry ingredients using the fluff, scoop and sweep method
Nutrition Info
Serving: 1slice | Calories: 144.29kcal | Carbohydrates: 19.13g | Protein: 2.36g | Fat: 7.15g
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