Best Chocolate Walnut Banana Bread Recipes

CHOCOLATE CHIP AND WALNUT BANANA BREAD MUFFINS

Steps:

• Sift the flour, baking soda and salt into a bowl. Set aside.
• Whisk the eggs and the vanilla together. Set aside.
• Preheat oven to 350°F.
• Cream together the butter and sugar until light and fluffy (I use a Kitchen Aid stand mixer for this).
• Gradually pour the egg mixture into the butter while mixing until incorporated.
• Add the bananas and stir until incorporated.
• Mix in the flour mixture until just incorporated with a spatula.
• Pour in the walnuts and chocolate chips and gently fold into mixture.
• Place mixture in a paper-line muffin tray and bake for about 20 minutes or until a toothpick comes out clean. (All tray sizes and ovens are different so keep an eye on them).

CHOCOLATE WALNUT BANANA BREAD

Steps:

• Preheat your oven to 350 degrees F (175 degrees C) and grease a 9-by-5-inch loaf pan with nonstick cooking spray.
• In a large bowl, whisk together the granulated sugar, molasses, oil, eggs, bananas and vanilla until well combined. Set aside.
• In a small glass measuring cup, stir together the milk and vinegar and set aside.
• In a separate bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon. Stir in the walnuts and chocolate.
• Add about a third of the dry ingredients into the banana mixture and stir gently until almost combined. Add half the milk mixture and stir just to combine. Stir in another third of the dry ingredients followed by the remaining milk mixture and finally the remaining dry ingredients.
• Transfer into the prepared pan and sprinkle with the turbinado sugar.
• Bake for 55 minutes to 1 hour, or until deeply golden brown and a cake tester or skewer inserted into the center of the loaf comes out clean. Cool for 20 minutes before turning it out of the pan onto a wire rack to cool to room temperature.

WALNUT CHOCOLATE CHIP BANANA BREAD

Steps:

• 1. Preheat oven to 350. Lightly butter a 9 x 5 inch loaf pan. Line bottom and long sides of pan with parchment paper. Butter the top of the parchment. Dust pan with flour, tapping out excess. Using a fork, mash bananas in a bowl. You should have about 1 cup. In another bowl, sift together the flour, baking soda and salt. In a third bowl, using handheld mixer on high speed, beat together butter and sugar til light in color an texture, about 3 minutes. Gradually beat in eggs and then the mashed bananas. Reduce speed to low and add the flour mixture in 3 additions alternately with the sour cream in 2 additions, beginning and ending with flour mixture and stopping to scrape down bowl as needed. Beat til smooth. Fold in chocolate chips and half of the walnuts. Pour batter into prepared pan and smooth the top. Sprinkle remaining walnuts on top. Bake til toothpick inserted in center comes out clean, about 1 hour. Transfer to wire rack and let cool in pan for 5 minutes. Turn out onto rack and remove paper. Invert again and let cool completely. Cut into slices and serve warm or at room temperature. Photo and recipe courtesy Breakfast Comforts

CHOCOLATE CHUNK WALNUT BANANA BREAD

Steps:

• Preheat oven to 350°F. Combine flour, granulated sweetener, baking powder, baking soda and salt; set aside. Beat eggs, oil and milk in large bowl with wire whisk until well blended. Stir in bananasl. Add dry ingredients; stir just until moistened. Stir in chopped chocolate and walnuts.
• Pour into greased 9x5-inch loaf pan.
• Bake 45 min. or until toothpick inserted in center comes out clean. Cool 10 min. Remove from pan; cool completely on wire rack. Cut into 18 slices to serve.

BANANA CHOCOLATE WALNUT BREAD

Steps:

• Preheat oven to 350°. Combine first 4 ingredients in a large bowl; beat with a mixer at medium speed until blended. Add sugars; beat until blended. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl; stir well with a whisk. Add flour mixture to banana mixture; beat just until blended. Fold 1/3 cup minichips and nuts into batter; pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool completely on wire rack. Combine remaining 1/3 cup minichips and milk in a microwave-safe bowl; microwave at HIGH for 30 seconds, stirring until smooth. Drizzle over bread.