While staying at my parents’ house over the Easter long weekend, there was a lot of baking and cooking being done. From breads, to desserts, to a full-on turkey dinner, we had enough food to feed our family of seven about four times over. It seems a little excessive but that’s the norm. I had brought one of my favourite baking books home with me and came across a chocolate-walnut banana bread. It would be a sin not to make it.
The bread isn’t super sweet like a banana bread usually is. Instead it’s deliciously packed with chocolate and walnuts to give it a little pizazz. It was a hit for our tea-time snacks, and my two-year old nephew devoured his piece, which is the highest level of praise I could ask for!
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Chocolate-walnut banana bread
- 1 ¾ cup flour
- 3 tsp baking powder
- good pinch of salt
- ½ cup sugar
- 1/3 cup + 1 tbsp butter, melted and cooled
- 2 eggs, beaten
- 2 large bananas (or three medium)
- ½ cup dark chocolate, chopped
- 1/3 cup walnuts, chopped
- Preheat the oven to 350F. Grease a loaf tin with butter and lightly flour. Shake out any excess flour and set aside.
- Mix the flour, baking powder, salt and sugar together in a bowl. Add the melted butter and eggs, stir to combine.
- Roughly mash the bananas with a fork, leaving some lumpy bits for texture and add to the flour mixture.
- Add the chocolate and walnuts, and mix into the batter until thoroughly combined.
- Transfer the mixture into the loaf pan and spread evenly. Bake for 55 minutes, until the loaf is golden brown and a toothpick inserted into the centre comes out clean.
- Leave to cool for five minutes, then turn out onto a wire rack to cool completely. Store in an airtight container.