Recipe courtesy of Mary Berg
Chocolate Walnut Banana Bread
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 509
- Total Fat
- 26
- Saturated Fat
- 5
- Carbohydrates
- 62
- Dietary Fiber
- 3
- Sugar
- 30
- Protein
- 7
- Cholesterol
- 48
- Sodium
- 347
- Total: 1 hr 35 min
- Active: 15 min
Ingredients
Nonstick cooking spray
3/4 cup granulated sugar (150 grams)
1 tablespoon molasses (20 grams)
1/2 cup canola oil (125 milliliters)
2 large eggs
3 mashed ripe bananas (about 1 1/2 cups)
1 teaspoon vanilla extract
1/4 cup whole milk (60 milliliters)
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 chopped walnuts, toasted (55 grams)
3/4 cup chopped dark chocolate (75 grams)
2 tablespoons turbinado sugar
Directions
- Preheat your oven to 350 degrees F (175 degrees C) and grease a 9-by-5-inch loaf pan with nonstick cooking spray.
- In a large bowl, whisk together the granulated 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.
- Transfer into the prepared pan and sprinkle with the turbinado sugar.
- Bake for 55 minutes to 1 hour, or until deeply golden brown and a cake tester or skewer inserted into the center 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.