Chocolate Chip Banana Nut Bread
User Reviews
5
Chocolate Chip Banana Nut Bread
Description
Chocolate Chip Banana Nut Bread is a baked loaf that combines mashed bananas with walnuts and chocolate chips into a tender bread textured by the addition of baking soda and cinnamon. The recipe incorporates avocado oil and Greek yogurt to keep the bread moist and add subtle richness, while maple syrup sweetens it naturally without overpowering the banana flavor. The loaf is baked in a parchment-lined pan and finished with a sprinkle of nuts and chocolate chips on top, giving a bit of extra texture and visual appeal. Once cooled, it slices neatly and can be served as a snack or light breakfast item.
The flavor balances the sweetness of the banana and maple syrup with the slight bitterness of dark chocolate chips and the warm, woody notes of cinnamon. The walnuts contribute a crunchy contrast to the soft bread crumb. Baking at a moderate oven temperature results in even cooking and a golden crust. The loaf stores well at room temperature or refrigerated and can also be frozen for longer preservation.
To customize the recipe, it can be made as muffins by reducing the baking time. Substitutions for ingredients like avocado oil, Greek yogurt, eggs, and maple syrup are possible without drastically changing the final texture or taste, allowing some flexibility if certain ingredients are unavailable.
Ingredients
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ½ cup avocado oil
- 2 egg
- ⅓ cup maple syrup
- ¼ cup Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup banana about 2-3 medium bananas, mashed ripe
- ½ cup walnuts
- ½ cup chocolate chips
Instructions
- Preheat the oven to 325°F. Line a loaf pan with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking soda, cinnamon and salt. Set aside.
- In a large bowl, whisk together the oil, eggs, maple syrup, Greek yogurt and vanilla extract until well blended, about 1-2 minutes. Stir in the mashed bananas until well blended. Fold the flour mixture with a rubber spatula until no streaks of flour remain. Then fold in the walnuts and chocolate chips.
- Scrape the batter into the prepared pan and sprinkle with more nuts and chocolate chips. Bake for 50 to 55 minutes, or until a cake tester inserted in the center of the loaf comes out clean.
- Let cool for at least 20 minutes, then remove from pan and cool completely on a wire rack before slicing and serving.
Notes
- Store the bread in an airtight container at room temperature or in the refrigerator for up to 4-5 days.
- Freeze the bread for up to 3 months and thaw overnight in the fridge before serving.
- Convert the recipe to muffins by reducing baking time to 20-22 minutes.
- Avocado oil can be substituted with olive oil or coconut oil.
- Greek yogurt can be replaced with sour cream, neutral oil, or milk on a 1:1 basis.
- Maple syrup may be substituted with agave syrup or honey for sweetness.
- Eggs can be replaced with flax eggs if needed.
- Use an all-purpose gluten-free flour mix to make the recipe gluten-free; do not substitute only almond or coconut flour alone.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 271kcal | 14% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 27mg | 9% |
| Sodium | 202mg | 8% |
| Potassium | 167mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 53IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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