This super easy Chocolate Banana Bread with Walnuts is the perfect way to use up any browning bananas! The browner they are, the sweeter they are, so don’t go throwing them away. I love balancing the sweetness of the bananas with the dark cocoa and nutty texture.
I tried plenty banana bread recipes, I like to modify them and add some healthy ingredients. This Healthy Chocolate Banana Bread with Walnuts is everything you want in banana bread. It’s moist and dense and full of flavor.
To make this banana bread healthy, I replaced the sugar with blue agave syrup. For the butter, I opted in for coconut oil. As for the flour, I mix all purpose flours with the whole wheat flour.
How to make this Chocolate Banana Bread with Walnuts?
First, preheat the oven to 360° F. In a large mixing bowl, combine the the dry ingredients: flour, baking powder, cinnamon, nutmeg, cocoa powder, chopped walnuts, and a pinch of salt.
Second, in another bowl mix the wet part: mash the 3 bananas until smooth, and then combine with the maple syrup, melted coconut oil, vanilla essence and 2 eggs. Use room temperature eggs. If you forget to set them out, you can let them sit in a bowl of hot water until you are ready to use them. Next, add a pinch of salt, and whisk together until the wet ingredients are smooth.
Next, pour the wet mixture over the dry ingredients, stir with a spatula to combine (gently, avoid overmixing!) and pour the mixture into the prepared loaf tin. Slice the remaining banana in half and place flat-side-up in the top of the loaf, pressing down gently.
Bake for 50-60 minutes!
Disclaimer: This recipe was developed in line with the ethos of simple nourishment and enjoyment. It was not designed for weight loss purposes.
This super easy banana bread recipe is the perfect way to use up any browning bananas.
2cupsflourI mixed 50:50 plain and whole wheat
4big bananasvery ripe!
5tbspcoconut oilmelted (or 110g softened butter)
2medium eggsor flax egg
Pinch of salt
Preheat the oven to 360° F (180° C). Prepare a loaf tin and cover it with baking parchment.
In a large mixing bowl, combine the flour, baking powder, cinnamon, cocoa powder, chopped walnuts, and a pinch of salt.
In another bowl, mash 3 of the bananas until smooth, and combine with the maple syrup, melted coconut oil, vanilla essence and 2 eggs. Add a pinch of salt, and whisk together until the wet ingredients are smooth.
Pour the wet mixture over the dry ingredients, and stir with a spatula to combine.
Pour the mixture into the prepared loaf tin, smoothing it out to make sure the batter is even. Slice the remaining banana in half and place flat-side-up in the top of the loaf, pressing down gently.
Place the tin in the middle of the oven and bake for 50-60 minutes, until a toothpick comes out clean. Cover with foil after 30 minutes to avoid the top over-browning.
Remove from the oven and let it rest for 15 minutes before placing on a wire rack to cool fully before slicing.
Store the bread at room temperature for up to 4 days or in the freezer for up to 3 months. Ensure the bread is fully cooled before freezing.