I planned to make this dark chocolate & walnut banana bread for ages before we finally got a chance – with two small boys who love them saving a few bananas til the overripe stage was nigh on impossible.
Bearing in mind the blacker the banana, the sweeter they get, chances are if you think they’re too far gone, they’re probably perfect and will simply make for an even more delicious loaf.
All you need is a spare hour and a little elbow grease. The bitter walnuts and dark chocolate balance the supersweet fruit beautifully. Also works just as well as muffins (optional to take out the walnuts).
*recipe adapted from Gordon Ramsay.
what you’ll need
Equipment: 2 1lb bread tins. 3 mixing bowls. Loaf tin liners.
dark chocolate & walnut banana bread: serves 8
- 150g plain flour
- 150g wholemeal wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 170g golden caster sugar
- 75ml stork, melted
- 2 eggs
- 150g natural yoghurt
- 1 tsp vanilla extract
- 3 large (or 4 medium) very ripe bananas, blacker the better
- 50g walnuts, roughly chopped
- 50g dark chocolate, roughly chopped
Preheat the oven to 180C (fan 160C)
Line two 1lb loaf tins. In a large bow mix together the dry ingredients, except for the chocolate and walnuts.
In a separate bowl, bring together the melted stork, eggs, yoghurt and vanilla extract.
Peel and, in a third bowl, mash the bananas with a fork, then mix into the wet mixture.
Fold the wet ingredients into the dry mixture before folding in the chopped chocolate and walnuts. Be careful not to overmix the batter – you’ll get a moister loaf.
Scoop the batter into the loaf tins.
Place your loaf tins in the oven and bake for 35-40 minutes or until a skewer comes out clean when inserted into the centre of the loaves. If it’s not quite ready, return in to the oven for another 5 minutes and test again.
Leave to cool for 10 minutes in the tins before turning out onto a wire rack.
Serve slightly warm, cut into thick slices or leave to cool completely. Kept sealed it will last a few days – tastes even better the next day. The flavours come out after a longer rest.
Toast until slightly caramelised and serve with butter. Or spread with nutella for an extra indulgent chocolatey hit.