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.