Banana Bread with Dark Chocolate and Walnuts

December  1, 2020
0 Ratings
Photo by cookyourfeelings
  • Prep time 20 minutes
  • Cook time 1 hour 10 minutes
  • makes 1 loaf
Author Notes

This is the kind of sweet that is ideal to have around for nabbing a piece of here and there. I like to lop off slices in varying degrees of thickness throughout the many lulls of the day. Be it for a snack, a mood boost, out of sheer boredom, or for the need to procrastinate. Or whenever I hear it calling to me from the kitchen.

Heads Up: This is not an overly sweet version of banana bread, especially owing to the unsweetened chocolate I used, but feel free to use whatever kind of chocolate floats your boat in here, or even a mix of chocolates like milk, semi-sweet, and dark. —cookyourfeelings

What You'll Need
  • 4 black bananas, peeled
  • 2 large eggs
  • 4 ounces almond oil (or substitute vegetable)
  • 1/2 cup kefir
  • 1 teaspoon vanilla extract
  • 2 cups (heaping) whole wheat pastry flour
  • 1/2 cup granulated sugar
  • 1/4 cup dark brown sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon fine grain sea salt
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 cup walnuts, coarsely chopped
  • 4 ounces dark chocolate (unsweetened), coarsely chopped
  1. Grease a 9”x5” loaf pan and line with parchment paper. Preheat oven to 350°F with a rack positioned in the middle of the oven.
  2. Place the bananas in a medium-sized mixing bowl and mash with a fork. Add the eggs, oil, kefir, and vanilla to the mashed bananas and mix to combine all the wet ingredients.
  3. Add the dry ingredients, from flour through cloves, to the wet ingredients and stir to combine. Fold the walnuts and chocolate into the batter.
  4. Pour the batter into the prepared loaf pan. Set the loaf pan on a sheet tray and place in the oven to bake. Bake for 1 hour and 10 minutes, or until a cake tester comes out with just a few moist crumbs.
  5. Let cool in the pan for at least ten minutes, or until cool and set enough to comfortably handle. Carefully remove the loaf to a wire rack, using the parchment paper to help hoist the loaf out of the pan, and allow it to cool at least ten minutes further before slicing.

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