- 0.5 cup Light Brown Sugar
- 0.5 cup Extra Virgin Olive Oil
- 2 large Eggs
- 2 teaspoons Pure Vanilla Extract/Paste
- 3 large (very ripe) Bananas
- 1.5 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 0.5 teaspoon Sea Salt
- 1 teaspoon (optional) Ground Cinnamon
- 0.5 cup, chopped Raw Walnuts
- 0.5 cup, chips or chopped Dark Chocolate
Chocolate walnut banana bread that has the best of both worlds, crunchy and chocolate-y!
I am always in the mood to make banana bread.
It’s similar to cake but much easier, made in just one bowl and the taste never disappoints.
Turns out he was right, adding walnuts takes it to the next level!
Not only do the nuts taste great in this chocolate walnut banana bread but it also adds nutritional value.
Walnuts are rich in antioxidants, is considered a super plant source of omega 3s, and they can promote gut health!
I know, you are not necessarily thinking of the health benefits when making banana bread but it’s always good to know! Don’t you think?
You can choose to add any kind of nut of course. Other options are almonds, peanuts or hazelnuts!
I recommend using high-quality baking chocolate that comes in bar form. Use a serrated knife to chop into into small chunks.
As the chocolate bar is chopped you will have big and smaller chocolate shreds which means more chocolate throughout the banana bread.
Dark chocolate is best as it is rich in chocolate flavor and not too sweet since sugar is added to the batter.
Go with a 60% or higher cocoa percentage.
Semi-sweet chocolate chips also work great!
For even chocolate to walnuts distribution, roughly chop the walnuts as well.
Make this chocolate walnut banana bread, snap a pic and share it with me on Instagram!
Mix The Wet Ingredients
First, preheat your oven to 350°F.
Add 1/2 cup light brown sugar and 1/2 cup of oil to a large bowl and whisk to combine.
Extra virgin olive oil, avocado oil or sunflower seeds oil are my 3 favorites for baking.
Next, add the 2 large eggs (one at a time) and 2 teaspoons of vanilla extract or paste. Whisk well to combine.
Mash The Bananas
Peel and mash the 3 ripe bananas with a fork.
Add the mashed bananas to the wet ingredients and whisk to combine.
Mix The Dry Ingredients
To a second mixing bowl, add 1 + 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of sea salt, and the ground cinnamon (if desired).
Whisk well to combine then combine with the wet ingredients.
Switch to a spatula and mix until barely combined and some flour bits are still visible.
Add Chopped Walnuts and Chocolate
Prepare The Loaf Tin
Allow To Cool & Serve
Once the banana bread comes out of the oven allow to cool inside the loaf tin for 5-10 minutes then gently release the sides of the loaf using a butter knife or off-set spatula.
Lift the banana bread out of the loaf tin and move to a wire rack to cool for 10-15 minutes.
Store any leftovers in the loaf tin and cover with plastic wrap. Keep on the kitchen counter in a cool, dry and dark area of your kitchen for up to 3 days.
It is not recommended to store baked goods in the refrigerator as the cool temperatures tend to dry out the bakes goods.