Banana Bread in a loaf tin
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Chocolate Banana Bread with Walnuts

This super easy banana bread recipe is the perfect way to use up any browning bananas.
Servings 1 loaf


  • 2 cups flour I mixed 50:50 plain and whole wheat
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 6 tbsp cocoa powder
  • 3/4 cup chopped walnuts
  • 4 big bananas very ripe!
  • 4 tbsp maple syrup
  • 5 tbsp coconut oil melted (or 110g softened butter)
  • 1 tsp vanilla essence
  • 2 medium eggs or 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.