Transform your overripe bananas into a delightful treat with this Choco-Nut Banana Bread! Infused with rich cocoa and crunchy walnuts, this twist on the classic will have everyone reaching for more. Perfect for breakfast or a midday snack, it's a delicious way to use those bananas before they go to waste.
The base of this recipe starts with granulated sugar and unsalted butter creamed together to create a light, fluffy texture. Adding eggs helps bind everything together while providing richness. The star, of course, are the overripe bananas, which add moisture and sweetness. You’ll also need all-purpose flour to give the bread its structure. To help it rise, we mix in baking soda. Unsweetened cocoa powder adds a chocolatey depth, and a pinch of salt enhances all the flavors. A dash of vanilla extract rounds everything out with warmth. Finally, chopped walnuts and semi-sweet chocolate chips are folded in for texture and extra indulgence.
This Choco-Nut Banana Bread pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. For a breakfast treat, toast a slice and spread with a bit of butter or cream cheese. A sprinkle of sea salt on a warm slice can also elevate the chocolate flavors marvelously.
Start by preheating your oven to 350°F (175°C). While it’s warming up, generously grease a 9x5-inch loaf pan. This ensures your bread will slide out smoothly after baking. In a large bowl, cream together the sugar and butter using a hand mixer or a sturdy spoon until the mixture is light and fluffy. This will take about 2-3 minutes.
Next, crack the eggs into the bowl one at a time, beating well after each addition to fully incorporate them. Stir in the mashed bananas and vanilla extract; this mixture might look a bit lumpy, and that’s perfectly fine.
In a separate bowl, whisk together the flour, baking soda, cocoa powder, and salt. Gradually add this dry mixture to the wet ingredients. Stir gently until just combined; over-mixing can lead to a dense bread.
Finally, fold in the walnuts and chocolate chips with a spatula, ensuring they’re evenly distributed. Pour the batter into your prepared loaf pan and smooth out the top with the back of a spoon.
Bake for 60-70 minutes. To check for doneness, insert a toothpick into the center of the loaf; it should come out clean or with just a few moist crumbs clinging to it. Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
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