Banana bread is loved by a lot of people. It is moist, has a great aroma and tastes really nutty and great. I have two banana bread recipes on this website which can be found here and here. This third recipe takes it a step further by introducing chocolate to this nutty loaf. The result is a dark and moist banana bread which is sure to satisfy any chocolate lover. Like my other banana bread recipes, this recipe does not require a stand mixer. All you need are 2 large bowls.
(1) 400 Grams Banana (About 3 – 4 Large Fruits)
(2) 260 Grams All Purpose Flour (2 Cups)
(3) 30 Grams Cocoa Powder (1/4 Cup)
(4) 210 Dark Brown Sugar (1 Cup)
(5) 1 Teaspoon Baking Powder
(6) 1/2 Teaspoon Baking Soda
(7) 1/4 Teaspoon Salt
(8) 100 Grams Walnuts (1/2 Cup)
(9) 113 Grams Unsalted Butter (1/2 Cup)
(10) 2 Large Eggs
(11) 1 Teaspoon Pure Vanilla Essence
(12) 2 Tablespoons Lemon Juice
(1) For the bananas, use overripe fruits with dark spots on them. Place bananas in freezer and leave for at least 24 hours to darken and become frozen solid. Bananas can be frozen for months until needed. Before making banana bread, take bananas out of freezer and allow to thaw. Weigh bananas along with resulting liquid. Add lemon juice to the bananas and mash them with a fork or an immersion blender. Do not over process as a few lumps are fine.
(2) Though the recipe uses dark brown sugar, granulated white sugar can also be used.
(3) Pecans or other nuts can be used in place of walnuts. You can also make use of chocolate chips. To improve the taste of nuts, toast them for about 10 minutes in a pan or in the oven. Nuts should be chopped for this recipe.
(4) Butter should be melted in a microwave oven and allowed to cool a bit before using. If using salted butter, omit the salt in the recipe.
(1) Preheat oven to 350 degrees.
(2) Butter or grease a 4 x 8 inch loaf pan and coat with flour.
TIP: When baking chocolate cakes, instead of coating pan with flour, you can coat it with cocoa powder. This will prevent an off-white patch from forming on the body of the cake.
(3) In a large bowl, mix together flour, baking powder, baking soda, cocoa powder, sugar and salt. Add toasted and chopped nuts to flour mixture and mix to combine.
TIP: In order to prevent nuts from sinking to the bottom of a loaf or cake, it is always a good practice to mix them with the flour. Alternatively, add a tablespoon of flour to the nuts and mix to coat them with the flour.
(4) In another bowl, beat the eggs to break them. Add melted butter to eggs and whisk to combine. Finally add vanilla extract and banana mash to eggs and butter mixture and mix to combine.
(5) Pour liquid mixture into dry ingredients and mix well. Do not over mix or your loaf will be dense and hard.
(6) Pour batter into prepared loaf pan and bake for 55 minutes to an hour or until a toothpick inserted into the middle comes out clean.
(7) Take banana bread out of oven and allow to cool down in the pan for about 10 minutes before taking out of pan.
Leftover banana bread should be wrapped and stored at room temperature for a few days.