Chocolate Chip Walnut Banana Bread
This Chocolate Chip Walnut Banana Bread recipe is soft, moist, packed with chocolate chips, crunchy walnuts and tons of flavour!! If you’re looking for a one-bowl banana bread recipe that won’t fail and that you’ll make over and over again - look no further.
Equipment
- Standard Loaf Tin (or 1lb cake tin)
- Large bowl
- Whisk
Ingredients
Banana Bread Ingredients
- 2 large or 3 medium bananas
- 2 eggs
- 150 g cooled melted butter
- 200 g caster sugar
- 1/2 tsp salt
- 1/2 tsp instant coffee
- 20 ml warm water (used to dissolve the instant coffee)
- 2 tsp vanilla extract
- 150 g plain or all purpose flour
- 1 tsp baking powder
- 150 g chocolate chips (I like using a 50/50 of milk and dark chocolate)
- 50 g chopped walnuts
- 1 tbsp plain or all purpose flour (used to coat the chocolate chips and walnuts)
Topping Ingredients
- 50 g chocolate chips (again, I like using a 50/50 of milk and dark chocolate)
- 50 g chopped walnuts
- 1 tbsp granulated sugar
Instructions
- Start by preheating the oven to 180°C (350°F).
- Then, grease and line a standard loaf pan or 1lb loaf tin.
- In a large bowl, mash the bananas with a fork or whisk until mostly smooth.
- Then, crack in the eggs one at a time and whisk together well for a few minutes.
- Next, add the sugar and melted butter, mix well to combine, and set aside.
- In a small bowl, combine 20ml of warm water with the instant espresso or instant coffee powder and mix well.
- Now, add the salt, vanilla and coffee mixture to the banana mixture and whisk well to combine.
- Sift in the plain flour and baking powder, then mix well to combine (but do not overmix!).
- In a separate medium bowl, coat the chocolate chips and chopped walnuts in 1 tbsp of flour, then fold them into the banana bread mixture.
- Pour the banana bread batter into the prepared loaf pan and top with the extra chocolate chips, walnuts and a sprinkle of granulated sugar for that extra-crispy top.
- Place in the preheated oven and bake for 40–50 minutes, until the top is golden and a toothpick inserted into the centre comes out clean or with a few moist crumbs. Note: The top of the banana bread often browns before the inside is fully cooked, so once the top has browned, cover the loaf pan with a sheet of foil and continue baking until the centre is fully cooked.
- When the banana bread is fully cooked, allow it to cool completely on a wire rack.
- Once fully cooled, slice, serve and enjoy!
Notes
- Use foil - to cover the top of the banana bread, especially if you’re making this in a loaf tin as, the top tends to brown before the inside is fully cooked
- Store the chocolate chip banana bread - in a airtight container or tin and store at room temperature at it should last for about 3 days
- If you don't like walnuts - simply leave them out or replace them with pecans instead
- To mash the bananas - use a fork, a potato masher or even a metal whisk