Double Chocolate Banana Walnut Bread

The best of both worlds!  Banana bread and chocolate, what more could you ask for?  This is a gorgeous bread both in flavor and appearance and is pretty easy to make.  I stumbled upon this on food gawker, and I was amazed at how dark the chocolate must have been to get the bread as dark as they did.  I didn’t quite get it, but I only used ghiradelli cocoa in mine and I am sure there are plenty of other rich dark cocoas available.  If I recall I may have had to bake this longer than stated, but as long as you make sure the knife comes out fairly clean you are ok.

Anyway, my family really enjoyed this, and especially with a bit of marscapone spread on top!  I am glad I found this in my archive of photos so I can make it again now.  There goes that diet I haven’t even started yet!


Double Chocolate Banana Walnut Bread

makes : 1 loaf

Ingredients :

  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. baking soda
  • 1 stick (8 T.) unsalted butter, at room temp.
  • 3/4 cup sugar
  • 1/2 cup (packed) light brown sugar
  • 2 large eggs
  • 2 ripe bananas, mashed
  • 3/4 cup buttermilk
  • 1/2 cup chocolate chips
  • 1/2 cup walnuts, chopped

Directions :

  1. Center a rack in the oven and preheat the oven to 350 degrees F.  Butter a 9×5 inch loaf pan and place it on an insulated baking sheet or on two regular baking sheets one on top of the other.  This extra insulation will keep the bottom of the bread from over baking.
  2. Sift together the flour, cocoa, baking powder, salt and baking soda.
  3. Working with a stand mixer with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for about a minute  until soft.  Add the sugars and beat for 2 minutes more.  Add the eggs one at a time, beating for a minute after each addition.  Reduce the mixer speed to low and mix in the mashed bananas.  Add the dry ingredients in three additions, mixing only until they disappear into the batter.  Still on low, add the buttermilk, mixing until it is just incorporated.  Stir in the chocolate chips and walnuts.  Scrape batter into prepared pan.
  4. Bake for 3o minutes.  Cover the bread loosely with a foil tent to keep the top from getting too dark, and continue to bake for another 40-45 minutes (total baking time is between 70 and 75 minutes), or until a thin knife inserted into the center comes out with a few crumbs.  Transfer the pan to a rack and cool for at least 20 minutes before running a knife around the edges of the bread and unmolding it.  Invert and cool to room temperature right side up.


Published in: on December 31, 2012 at 12:23 am  Leave a Comment  
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