Make super moist double chocolate banana bread loaded with chocolate chips and nuts without eggs using my recipe!
Listen up all you banana lovers, I’ve got a treat for y’all- Double Chocolate and Walnut Banana Bread! This banana bread with a combination of chocolate and nuts will drive you crazy and if you’re obsessed with banana breads like me..you must give his combination a shot. It is my top favorite these days and I doubt there’s anything that will take this place anytime soon. <3 #BananaBreadForevs
I have a a lot of banana recipes on my blog, from chocolate chip banana pancakes to nutella swirl banana bread and even sugar free banana muffins but nothing really compares to this Double Chocolate and Walnut Banana Bread. The combination of dark chocolate and bananas is always a winner! The best thing is unlike all my other banana recipes, this one is eggless..are you listening vegatarians!!! You can make this too..:)
- • All Purpose Flour (or Maida), 1 cup or 130 grams
- • Cocoa Powder, ½ cup or 60 grams
- • Salt, 1 teaspoon
- • Baking Powder, 1½ teaspoon
- • Butter, ½ cup or 100 grams approx.
- • Sugar, ½ cup or 100 grams approx. (half powdered white sugar + half dark brown sugar)
- • Bananas, 3 medium
- • Vanilla Essence, 1 teaspoon
- • Chocolate Chips, ½ cup
- • Milk, 4 tablespoons
- • Chopped Walnuts, ¼ cup
- Grease and line a loaf tin with butter paper and set aside to be used later.
- In a bowl, sieve flour, baking powder, cocoa powder and salt. set aside to be used later.
- In another bowl, whisk butter until light and fluffy (about 2 minutes with hand) and add sugar to it. Whisk again for 2 more minutes until the sugar is properly combined.
- Peel bananas and puree them in a hand blender. Add the pureed bananas to the butter and sugar mix and whisk. Add in the vanilla essence.
- Start mixing the dry mix set aside to the wet ingredients little by little until everything is combined. Keep adding milk in between. Toss in the chocolate chips (reserve some for the top) and mix them in.
- Pour this batter in the prepared tin and bake for 30 minutes at 180 degrees Celsius. Take out the banana bread and cover the tin with foil to avoid burning. Bake again for 15 more minutes at 180 degrees Celsius.
- Insert a skewer to check if the bread is done. If the skewer comes out clean with a few crumbs its done. If it comes with batter on it, bake for another 5 minutes and test again
Looking for similar recipes..try these..
Nutella Swirl Banana Bread
Chocolate Chip Banana Bread
Chocolate Swirl Banana Muffins
Banana bread is the best! Love how it turns out moist each and every time 😀 This one looks yum!
I agree 🙂 Thank you so much Gayatri! 🙂
I looove banana bread too, and CANNOT wait to try this one. chocolate and banana… yummm
Thank you so much 🙂 Let me know what you think! Would love to know your views 🙂
The Banana Loaf looks so so decadent.
I have been gazing at the pics for quite a while now, I really need to move on to doing other things. :p
Hahahaha thank you so much Aruna! You must make this, this banana loaf has become my favourite. 🙂
Banana bread is looking amazingly soft and moist ; must have been very delicious
Thank you so much! It was delicious. You should give it a shot! 🙂
Oh wow, this looks SO indulgent and beyond delicious! Why have I never made chocolate banana bread?!
Never tried making banana bread, but these look so delicious that I have to try these out!! 🙂
Thank you do much! You must try it! When I baked banana bread for the first time I had no clue I’d be hooked to it, but here I am!
Hello! Just dropping by to say I love your blog and I’m so excited to try out your recipes! Your pics are beautiful!
Hi! Thank you so much for your kind words! Please do try a few out and let me know what you think. Would love to know your views 🙂
Oh I definitely will! Thank you so much for following me as well!
hey this looks so delicious! Gonna try it super soon! 🙂
And what is the shelf life of the bread if not refrigerated? Have to send it to someone in mail n it will take 2-3 days in transit. I am not sure if it ll be alright after 3 days without refrigeration.
Hi Pallavi! You’re right..Because it’s really hot these days the shelf life at room temp is not over a day so it will turn bad by the time your friend receives it. 🙁 So sorry! Let’s blame the weather together!!
Yes! That’s what I thought! Its my cousin’s birthday & I wanted to surprise him as he loves the cakes baked by me. Nevertheless, I ll try it at home for myself n family. 🙂
Please do and let me know what you end up making! 🙂
Hi Radhika! Tried your recipe.. It came out really well and perfectly moist. 🙂
Hi Vasundhara! So glad you like it! Thanks a lot for letting me know! <3
hii radhika, remember me?? haha so i’m going to be trying this tomorrow but do i need ripe bananas or normal ones?
Hi Nishita! Of course I remember you! 🙂 About this recipe, use ripe bananas. They have the maximum flavour, plus they’re sweeter 🙂
And one more thing, can I use electric beater? What about sugar? Will castor sugar do?
Yes of course! You can use an electric mixer but I wouldn’t suggest that past the butter sugar whisking step. You could end up incorporating too much air. Caster sugar is perfect 🙂
Hiii Radhika, so I finally tried this recipe and oh god, it was so good!! It was so moist and I loved the dark colour of the bread because according to me, the dark colour makes it look so professional. I skipped the walnuts because I didn’t have any. I was too impatient so I decided to make it without walnuts. Please please come to Mumbai and conduct a workshop so i can get to meet you in person. Tonight I’m going to try the red velvet brownie bars. I’ll let you know how they turn out
Hi Nishita! So happy to read that. I’m in love with this recipe and I’m so glad you decided to try it and did a fab job at it! 🙂 I will for sure plan on coming to Mumbai for a workshop. Here’s hoping it happens super soon 🙂