Chocolate Chip Walnut Banana Bread (video)
User Reviews
5
2 reviews
Excellent
Chocolate Chip Walnut Banana Bread (video)
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 2 egg large
- 3/4 cup light brown sugar 150g (5.3 oz
- 1 tick butter 115g (4 oz
- 4 banana about 14oz/400g
- 1/2 banana sliced, reserve for topping
- 2 ¼ cups flour spoon and leveled, 10oz/280g
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1.5 teaspoons cinnamon
- ¼ teaspoon ground cardamom can be omitted
- nutmeg can be omitted, a pinch, ground
- salt a pinch
- 4 oz milk chocolate 115g
- ½ cup pecans roughly chopped, or walnuts; 50g
Instructions
- Prepare all the ingredients: Mash 4 bananas with a fork. Roughly chop the nuts and chocolate. In a small pot melt the butter, take it off the heat and let it cool.
- In a small bowl, mix the flour, salt, spices, baking powder, and baking soda together. Set aside.
- Prepare a 9x5 inch loaf pan (23x13 cm) or 10x4.5 inch (25.5x11.5cm) by buttering it and lining it with parchment paper.
- Preheat the oven to 325 °F / 160 °C / Gas Mark 3, no fan.
- Place the eggs and sugar in a mixing bowl, whisk with a mixer fitted with a whisk attachment on medium-high speed for 5 minutes until the mixture is pale, light and foamy.
- Add the mashed bananas and melted and cooled butter, mix until just combined.
- Sieve the flour mixture into the batter, stir in with a spatula, until partially combined.
- Add the chopped chocolate and walnuts, fold in, taking care, not to over mix the batter.
- Pour the batter into the prepared loaf pan.
- Lay the banana slices (the reserved ½ banana) on top.
- Bake for 55 minutes, or until a cake tester/bamboo skewer comes out clean. It may run longer or shorter in your oven.
Notes
- The best bananas to use are ripe bananas that have brown spots but are not completely brown and overriped (but these can also be used, it's just not my preference). You can also use bananas that are not very ripe but you need to increase the sugar amount - add about 1/4 cup to 1/2 more sugar.
- You can omit the nuts.
- You can omit the chocolate, theoretically, but the banana bread won't be sweet enough. The sugar amount is adjusted to recipe with sweet, milk chocolate.
- Spices: you can omit the cardamom and nutmeg and just use cinnamon, but I really like my banana bread spiced with cardamom.
- Banana slices on top of the cake: use them if you plan to eat your banana bread quickly. After a couple of hours they become dark and unappetizing. You can also omit adding them.
- How to store banana bread: in a tightly closed container or tightly wrapped in plastic foil for up to 3 days, it tastes great also on the next day!
- How to freeze banana bread: it freezes very well. Wrap in plastic foil and freeze. You can freeze whole loaf or just slices. Defrost in the refrigerator then warm up in the oven at 325F/160C.
- 1 cup is 240-250ml (it will work with both US and EU cups). The recipe is based on US measurements and 1 US cup of flour is 230g. Measure the flour correctly - it should be scooped into the measuring cup then leveled with a knife, not spooned with a spoon into the measuring cup (it would weight more - about 150g). For best results, it's best to use a scale!
Nutrition Information
Show Details
Calories
385kcal
(19%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Calories | 385kcal | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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