shit you guys i almost missed national banana bread day – but i’m justtttt in time & i have a good one for ya!
i sometimes think that honesty is the best policy when it comes to eating. for example, if you ask me “are those chocolate brownies healthy?” i’ll either say, “yes, totally, i substituted that pound of butter the recipe called for with 0% yogurt, these are guilt free!” because i feel like if you’re going to eat a brownie, just eat a real brownie and enjoy it – the extra calories won’t kill you; or i’ll be totally honest and say “nope, these are 100% chocolatey, deliciously decadent and totally diet faux pas”. (for disclaimer sake I will always be honest about meat, gluten, dairy, nuts etc in case of any allergies). this is one of those times where i’m being flat out honest with you guys: this is basically chocolate cake trying to pull a fast one and call itself bread, and you can’t even be mad because it’s delicious! sneaky (and i like it).
the best thing about this bread/cake/deliciousness is that it’s perfectly acceptable to eat for breakfast with your cup of coffee or for dessert with a scoop of ice cream and drizzled in dulche de leche (which i highly recommend) – so versatile! moist and chocolatey with a crunch from toasted walnuts, this recipe will have you buying bananas and purposely letting them go brown so you can make it! (pro tip: hide 2 or 3 from a bunch on top of the fridge (or somewhere out of sight) so the banana snatchers in your house can’t eat them before they turn spotty)!
chocolate walnut banana bread
2 large or 3 medium very ripe bananas (the riper the banana the better – when the dark spots start to form, the banana’s starch converts to sugar – so, super freckled bananas are sweeter and are a better contributor to your recipe! yay science!)
1/2 cup butter, melted
3/4 cup brown sugar (either dark or light)
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/4 teaspoon table salt
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1/2 cup Dutch-process cocoa powder
1 cup semisweet or bittersweet chocolate chunks or chips
1 cup toasted walnut pieces
•heat your oven to 350°F. Butter a 9×5-inch loaf pan, or spray it with a nonstick baking spray.
•sift the dry ingredients together in a bowl and set aside.
•in the bowl of a food processor, cream the butter and brown sugar together until light and fluffy. mash the bananas in a separate bowl and then add, mixing well. add egg and vanilla. add the dry ingredients and mix until just combined.
•gently fold in the chocolate chips and walnuts (be careful not to overmix. the more you over work the batter the less moist your cake will be. this rule holds true for all cakes!)
•pour into prepared pan and bake for 40-50 minutes, or until a toothpick comes out clean. cool in the pan for about 15 minutes, and then carefully (running a sharp knife around the edges if necessary) invert it onto a cooling rack.
•serve warm or at room temp (smothered in ice cream/caramel sauce). it can be stored at room temp wrapped tightly in plastic wrap for up to 4 days – though i don’t think it will last that long!