Chocolate Banana Walnut Whole Wheat Loaf
Chocolate Banana Loaf is an incredibly moist and delicious whole wheat flour loaf cake loaded with walnuts and chocolate chip. This banana chocolate walnut loaf is extremely quick and simple to whip up. Seriously a bowl and a spatula is all you need and you will end up with the best chocolate banana loaf ever.
Servings: 1 loaf
Equipment
- 2lb loaf tin
- large mixing bowl
- spatula
Ingredients
Dry ingredients
- 180 gms Whole Wheat Flour / all purpose flour sifted
- 25 gms Cocoa Powder sifted
- 1/2 tsp Baking soda
- 1/2 tsp Baking Powder
- 150 gms Golden caster sugar/ white caster sugar
- pinch of Salt
Wet ingredients
- 2 large Over Ripe Bananas approx. 1 cup
- 2 large Free range Eggs
- 1/2 cup Oil (veg/sunflower/coconut)
- 1 tsp Vanilla extract
- 1/4 cup Milk
Other ingredients
- 1/2 cup Walnuts Roughly Chopped
- 1/4 cup Dark Chocolate chips You can add more if desired
Instructions
- Preheat the oven to 350°F or 180°C and line a loaf tin with baking paper and brush or spray with oil.
- Mash the ripe bananas in a bowl and then mix in the eggs, oil, vanilla extract and milk.
- In a large bowl whisk in all the dry ingredients together.
- Now pour in the wet ingredients and with a spatula fold it until evenly mixed. Do not over mix. It is very important that you do not over stir the batter or it will turn out dry and tough. Stir just very gently and just until the flour is incorporated.
- Add in half of the chopped walnuts and chocolate chips and mix.
- Pour the batter in the prepared tin and top it up with more chopped walnuts.
- Put it in the preheated oven for 40 to 50 minutes or until toothpick inserted into the centre should come out clean and should be golden on the outside.
- Let cool for 5 minutes in the loaf tin and then remove it from the pan and place on a cooling rack.
- Slice and serve it with tea or coffee.
Notes
- The flavours of the loaf intensifies even more the next day.
- Bake loaf as per the recipe. Leave to cool completely at room temperature then wrap well in cling film and foil and freeze for up to 3 months. Leave to defrost in packaging at room temperature for 2-3 hours before serving.