Nutty Chocolate Banana Bread
This nutty chocolate banana bread is a dream come true! It takes my classic banana bread recipe and ups it a notch. The addition of nuts really makes this recipe a good one!
Ingredients
- 290 g Banana
- 75 ml Coconut oil melted
- 180 g Soft light brown sugar
- 1 teaspoon Baking soda
- ¼ teaspoon Baking powder
- 195 g Plain white flour
- 50 g Chocolate chunks I used a mix of milk/ dark
- 30 g Pecans
- 30 g Cashews
- 30 g Almonds
Instructions
- Pre-heat your oven to 180°C/ 356°F. Grease a rectangular baking tin with a small amount of vg butter.
- Smash your bananas up to form a smooth banana paste. I use a food processor for this (it makes it way easier and quicker).
- After your banana paste has formed, place it into a large bowl. Then add the oil, sugar, baking soda, baking powder and flour to the bowl, in that order. Whisk together after each ingredient addition. If you used a food processor to blend the bananas, you could just mix the ingredients in there, whizzing it until combined.
- Add 90% of the mixed nuts (you may want to roughly chop the ones that you're mixing into the batter) and 90% of the chocolate chunks (the remaining will be used for the top of the banana bread). Mix until all combined.
- Pour the batter into the greased baking tin. Scatter the rest of the chocolate and nuts on top of the batter. Bake the banana bread for 50 minutes, or until a knife comes out of the middle clean. If a knife comes out of the middle wet, keep the banana bread in the oven for further minutes, until it is completely cooked. This may be due to your oven temperature/ heat spots.
- Serve up your banana bread whilst it is still warm and enjoy! When the banana bread is a bit harder (after a day or two), you can toast it and slather some butter on top... It is SO good!
Tried this recipe?Let us know how it was!
