Chocolate walnut banana bread
Mary Berg's chocolate chip walnut banana bread has it all. A moist and comforting banana bread base is bedazzled with chopped walnuts and chocolate chips. What emerges from the oven is nothing short of amazing.
SERVES
8
Ingredients
Chocolate Chip Walnut Banana Bread
- 3/4 cup (150 g) granulated sugar
- 1 tablespoon (20 g) molasses
- 1/2 cup (125 ml) canola oil
- 2 large eggs
- 3 (about 1 1/2 cups) mashed ripe bananas
- 1 teaspoon vanilla extract
- 1/4 cup (60 ml) whole milk
- 1 teaspoon white vinegar
- 2 cups (270 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cinnamon
- 1/2 cup (55 g) chopped walnuts, toasted
- 3/4 cup (75 g) chopped dark chocolate
To Serve
- 2 tablespoon turbinado sugar
Directions
For the Banana Bread
- Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with non-stick cooking spray.
- In a large bowl, whisk together the sugar, molasses, oil, eggs, bananas and vanilla until well combined. Set aside.
- In a small glass measuring cup, stir together the milk and vinegar and set aside.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon. Stir in the walnuts and chocolate.
- Add about a third of the dry ingredients into the banana mixture and stir gently until almost combined. Add half the milk mixture and stir just to combine. Stir in another third of the dry ingredients followed by the remaining milk mixture and finally the remaining dry ingredients.
To Serve
- Transfer into the prepared pan and sprinkle with turbinado sugar.
- Bake for 55 minutes to one hour or until deeply golden brown and a cake tester or skewer inserted into the centre of the loaf comes out clean.
- Cool for 20 minutes before turning it out of the pan onto a wire rack to cool to room temperature.
- Slice and enjoy!
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