Banana Chocolate Walnut Loaf

October 27, 2020
Banana Chocolate Walnut Loaf

I came across this recipe because I was in search of another take on the ‘good old banana bread’.  In fact, one of my favorite ice cream flavor is banana with chocolate fudge.  Therefore, I thought to myself, if banana-chocolate ice cream tastes so good, why not banana-chocolate loaf! I was not mistaken.

Banana Chocolate Walnut Loaf

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By Marianne de Leon Serves: 1 loaf
Prep Time: 30 min Cooking Time: 1 hr Total Time: 1 hr 30 min

Soft and sweet quick bread with chocolate chips, mashed bananas, and walnuts.


  • ½ cup (80 grams) bittersweet chocolate chunks or chips
  • ⅓ cup (35 grams) walnuts - toasted, cooled, chopped roughly
  • 1 ¼ cups (180 grams) all purpose flour (plus some for dusting pan)
  • 1 ¼ teaspoons baking soda
  • ¼ teaspoon salt
  • 1 cup (250 grams) mashed very ripe bananas (Cavendish or lakatan) with ½ teaspoon banana essence (Three Sisters)
  • ¼ cup vegetable oil
  • ½ cup (100 grams) sugar
  • 1 large egg
  • ¼ cup sour cream



Preheat the oven to 350ºF (176ºC).


Butter or spray 8 ½ x 4 ½ x 2 ½ inches pan with vegetable oil spray, then flour pan.


Chill the pan in the refrigerator to set the coating while making the bater.


Put the chocolate chunks and walnuts in a small bowl. Add 2 tablespoons of the flour and toss to coat. Set aside.


Sift the remaining 1 cup plus 2 tablespoons of flour and the baking soda into a bowl. Stir in the salt. Set the dry ingredients aside.


Peel the bananas, cut them into chunks, and place them in the bowl of an electric mixer. On low speed, using the paddle, beat the bananas to a smooth puree. You should have 1 cup. If you don’t have 1 cup, adjust by adding more ripe banana or discarding some.


Still on low speed, add the oil, sugar, egg, and sour cream. Mix until everything is combined and the banana is well incorporated.


Add the dry ingredients and mix just until incorporated.


Add the reserved chocolate-walnut mixture and combine briefly with the paddle just until even mixed into the batter.


Scrape the batter into the prepared pan.


Bake until the banana bread is cooked through and a skewer inserted into the loaf comes out with a few moist crumbs clinging but no batter, 65 to 70 minutes.


  • For the best rise, do not open the oven door while the banana bread is baking.
  • The loaf will be dark golden brown and there will probably be a crack running through the top. Remove the pan from the oven and cool on a wire rack for about 15 minutes.
  • Un-mold the banana bread, running a small knife around the sides to loosen if necessary, then cool on a wire rack to slightly warm (at least another 30 minutes) or room temperature before slicing and serving.

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