Packed with rich chocolate flavour and walnut bites, this banana bread will be your new favourite bake.
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 18x4 loaf
Author: Famidha Ashraf
Equipment
1 8x4 loaf pan or 6-inch round pan or 2 mini loaf pans
INGREDIENTS
Dry items
½cupall-purpose flour(aka maida or pain flour)
¼cupwhole wheat flour(or use all plain flour)
2tablespoonunsweetened cocoa powder
¼cupbrown sugar
¼cupgranulated sugar
½teaspoonbaking powder
¼teaspoonbaking soda
a pinch of salt
10 to 12walnutschopped
2tablespoonschocolate chipsoptional
Wet items
1large egg
½teaspoonvanilla extract
¼cupmelted butteror any neutral cooking oil
½ to ¾cupripe bananamashed ( 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 flour, ¼ cup whole wheat flour, 2 tablespoon unsweetened cocoa powder, ¼ cup brown sugar, ¼ cup granulated sugar, ½ teaspoon baking powder, ¼ teaspoon baking soda, a pinch of salt
Stir in the chopped walnuts and chocolate chips.
10 to 12 walnuts, 2 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 egg, ½ teaspoon vanilla extract, ¼ cup melted butter, ½ 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 = 250mlMeasured dry ingredients using the fluff, scoop and sweep method