Directions
Preheat Oven and Prepare Pan:
Preheat your oven to 350°F (175°C).
Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
Combine Wet Ingredients:
In a large bowl, mix the granulated sugar and brown sugar with the mashed bananas until well combined.
Add the eggs, one at a time, beating well after each addition.
Stir in the vegetable oil (or melted butter) and vanilla extract.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Fold in the chopped walnuts.
Bake:
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Cool:
Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Kitchen Equipment Needed
Mixing bowls
Whisk
Spatula
Loaf pan (9×5 inches)
Parchment paper (optional)
Toothpick or cake tester
Wire rack
Tips and Variations
For Extra Moisture: Add ¼ cup of sour cream or Greek yogurt to the batter for added moisture.
Flavor Add-Ins: Consider adding chocolate chips or dried fruit for extra flavor and texture.
Nut Alternatives: If you’re not a fan of walnuts, try using pecans or almonds, or leave them out entirely.
Make it Vegan: Substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based oil.
How to Store Leftovers
Store any leftover Banana Cocoa Walnut Loaf in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaf tightly in plastic wrap or aluminum foil and freeze for up to 3 months. Thaw at room temperature before serving.
Pairings
This loaf pairs wonderfully with a cup of coffee or tea. For a decadent treat, enjoy it with a dollop of whipped cream or a drizzle of melted chocolate.
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