Best Banana Bread Recipe With Walnuts And Chocolate Chips – With a lovely chocolate ribbon running through it, this marbled banana bread is as impressive as it is delicious.
I haven’t been shy about offering banana bread recipes on this site (take your pick: chai spiced, chocolate, coconut, or basic), but this one is so pretty I couldn’t resist adding—one more. Tender and sweet with a lovely ribbon of melted chocolate running through it, Marbled Banana Bread looks as impressive as it is delicious. Plus, it’s fun to make: Place the banana and chocolate tubes alternately in a pan, then artificially swirl the two with a knife.
Best Banana Bread Recipe With Walnuts And Chocolate Chips
Microwave in short intervals, stirring in between so the chocolate doesn’t burn, until the chocolate is almost melted. Stir, let the residual heat melt the chocolate completely, then stir in the cocoa powder.
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Then turn with a knife. Don’t spin too much or the colors will mess up – they should do this four or five times up and back.
Cool the bread in the tin on a wire rack for about ten minutes, then remove and cool completely.
I’d love to hear how it turned out! Let me know by leaving a review below. Or take a photo and share it on Instagram; Remember to tag me @.
This website has been written and produced for informational purposes only. I am not a certified nutritionist and the nutritional information on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is provided as a courtesy and should not be interpreted as a guarantee. Data is calculated using an online nutrition calculator, Edamam.com. While I do my best to provide accurate nutritional information, these numbers should only be considered estimates. Variable factors such as types of products or brands purchased, natural fluctuations in fresh produce and how ingredients are processed change the effective nutritional information in a given recipe. Different online calculators also give different results depending on their own nutritional data sources and algorithms. To get the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe using your favorite nutrition calculator. This double chocolate banana bread recipe is so sweet and decadent, you’ll want to. I love it. Moist and delicious, it’s the perfect after-dinner dessert or a tasty snack.
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Chocolate and banana taste so good together, which is why this double chocolate banana bread is so heavenly. Moist and delicious, it has the perfect blend of sweet chocolate, ripe bananas and a rich buttery flavor that will make your banana bread really sing. These flavors are divine! This chocolate bread contains a lot of cocoa and chocolate chips, as well as walnuts for a perfect crunch. It takes just 15 minutes to put together and then pops into the oven, filling your home with a wonderful aroma that will make tasting this dessert even better. For extra deliciousness, serve with some No-Bake Chocolate Cheesecake Bars and Banana Chewy Oatmeal Cookies.
The best banana bread is always moist and sweet, so you use unsalted butter, brown sugar, granulated sugar, eggs and ripe bananas. For the dry ingredients, add all-purpose flour, baking powder, baking soda and salt. And to make it double chocolate, you need Dutch-processed cocoa powder and semi-sweet chocolate chips. For more flavor and texture, we use fresh toast.
When it comes to banana bread, the more ripe the better. You can use bananas with brown skin. The riper the banana, the sweeter your banana bread will be. The only bananas to avoid are underripe or yellow bananas and those that have turned black on the outside. Otherwise very mature is very good.
Don’t you hate it when you want banana bread but your bananas aren’t ripe enough? The best way to ripen the bananas for this double chocolate banana bread is to put them peeled in the oven for approx. 15 minutes at 250°F. This will release the sweetness. Or you can freeze them for a few hours, which will also do the trick.
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Yes, if you want your chocolate banana bread to last longer, refrigerate it. Wrap the bread in aluminum foil or plastic, or place it in an airtight container to prevent it from drying out or spoiling. It will last about a week.
Yes, you can freeze this banana bread. Place in an airtight container or ziplock freezer bag to prevent freezer burn or drying out. It stays fresh in the freezer for about 3-4 months.
You must wait at least 15 minutes. Once your double chocolate banana bread is out of the oven, let it rest in the pan for 10-15 minutes before turning it out onto a wire rack or plate to allow the steam to condense, making it easier to cut.
This double chocolate banana bread recipe is so rich and moist! Chocolate chips, toasted walnuts and ripe bananas give it the perfect taste and texture.
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Calories: 428 kcal | Carbohydrates: 64 g | Proteins: 8 g | Fat: 18 g | Saturated fat: 7 g | Cholesterol: 34 mg | Sodium: 379 mg | Potassium: 447 mg | Fiber: 6 g | Sugar: 35 g | Vitamin A: 84 IU | Vitamin C: 3 mg | Calcium: 55 mg | Iron: 4 mg
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Hi, my name is Dina, glad you stopped by! I think life is too short for bad coffee and boring meals. With my easy-to-follow step-by-step recipes, you’ll be amazed at how quickly a healthy and delicious meal can come together. I hope you find something you like! For starters, we swap whole sour cream (don’t even think about subbing for low-fat milk) for milk, which we think gives the banana bread a subtle tangy flavor and richer texture. .
Instead of adding two eggs (traditionally in most banana breads), we use one whole egg plus an egg yolk, which helps make the banana bread.
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Using a fork is fine, especially if the bananas are ripe. But if you want to go the extra mile for a smoother texture, mash the bananas in a stick blender fitted with a whisk or hand blender.
Surely! Just make sure that when you freeze them, you freeze them in an airtight freezer bag and they are thick. Also make sure they are completely thawed before frying.
There was a lot of debate in the test kitchen about what are classic mixes. In the end it came down to layers of walnuts vs layers of chocolate chips. So, like any true diplomat, we added both. In this way, you get the crunch of roasted nuts
The melting of the chocolate that happens. If you’re feeling strong anyway, skip one and double the other. Or skip them both for unadulterated banana goodness. We love to fold unsweetened coconut flakes, sesame seeds, pecans, sliced almonds or dried fruit into the dough. Aim for 1 cup combinations total.
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Wrapped in aluminum foil or plastic wrap, banana bread will keep for up to 5 days. You can also freeze banana bread and it will last up to 3 months in the freezer. To freeze, cut and layer in a resealable bag with pieces of wax or parchment paper. (This prevents the slices from freezing together.) To thaw, let the slices sit on a plate at room temperature for 30 minutes, or toast them in a 350º toaster until warmed through.
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Chocolate Chip & Walnut Bread
Create an account to save and rate your recipes, leave reviews and more. It is free! Deliciously moist banana bread with chocolate chips and walnuts, perfect for taking advantage of the ripe bananas. Easy to make and great for a treat, this is my banana bread recipe.
Every family has their own perfect version of banana bread. This is ours. It has become a firm family favourite, a real treat. With just the right amount of chocolate, enough to satisfy any chocolate lover’s craving, but not so much that it overpowers the banana, this is banana bread after all.
It also has just the right amount of nuts, with walnuts thrown in for good measure, to give the bread some texture and bite. I put a sliced banana on top of this bread, when baked it adds a nice extra caramelized flavor, this is optional but highly recommended.
This banana bread should keep for at least 3 days, none of mine have been grateful
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