Chocolate Banana Walnut Bread

Tuesday, November 07, 2017

How about a moist banana bread which has walnuts and chocolate too? This is my ultimate quick bread recipe that has all my favourite ingredients! I am super excited to share this updated recipe with you all. This year, I have been more keen on re-doing some of the recipes on the blog to update the pictures, the recipes notes and sometimes even the content too. It feels good to go back and review our old work and bring it back to the limelight.

The recipe was originally published on March 2016 as Banana Pecan Dark Chocolate Loaf Cake. Even though I just wanted to update the old post with new pictures and tweaks, I ended up making too many changes to the content that I decided to delete the old post and make a new one. Moreover, this Chocolate Banana Walnut bread was baked for a special occasion.... so deserves a new spot. Read on to know more about it...

Chocolate Banana Walnut Bread

I started baking from scratch only after I came to Yanbu because elsewhere I would have been too busy to even think of such an activity. Even the blog was born out of boredom. But all these cooking and baking experiences has helped me to learn our tastebuds and preferences. For example, when I had made this bread with pecans last year, it was crumbly and I also had used dark chocolate - but now I know we like our cakes moist and soft and F hates dark chocolate.

This quick bread was baked to celebrate Ragee's first year of brought-home day. I made some tweaks to the recipe which worked great! But sadly, Ragee didn't stay long enough for us to celebrate with the cakes. :-( and the same reason it took me this long to break the silence on the blog.

Chocolate Banana Walnut Bread

I remember Ragee all stretched out and watching me while I was preparing the table for the photoshoot. I was telling her how we will be eating the cake while she gets to eat her favourite tuna shreds, of course, ground and through a syringe. :-( We had one loaf the same evening I baked and the other loaf was meant for the next day celebration but instead, it was unattended on the counter.

Oct 20th, the day started with unforeseen events one after the other and eventually, we lost Ragee on the way to the Vet in Jeddah. It is hard to forget, and a lifelong grief! As I was not cooking and deeply depressed, the banana bread with chocolate and walnuts in the fridge was my sugar fix. I get teary thinking of that day's event, but some days I am all into binge watching her videos and laughing. I will miss her all my life. :-( She is irreplaceable. I have contemplated on pouring my heart out into words dedicated to her, but I decided to let it be. I don't want to confine my love for her into a few paragraphs... let it be.

Chocolate Banana Walnut Bread


So wondering what were the tweaks that made this sweet bread moist and delicious? :-) I replaced some of the banana with yoghurt, added a portion of brown sugar, a portion of cocoa powder, lots of chocolate chips and toasted walnuts! Also, I have tried this with flax egg so that too works charmingly! 

Having both brown sugar and white sugar, both dark cocoa powder and unsweetened cocoa powder and some yoghurt along with chocolate chips make this quick bread eligible to be a dessert!

Chocolate Banana Walnut Bread

Did I mention this quick bread is baked in a pressure cooker? Do I have to?

I may not have an oven, but I love shopping baking wares, especially if they are tiny cute little ones... These two loaf pans are of Nordicware that I saw in SACO. Not sponsored and all, just an FYI if you are a pressure cooker baker like me... this is perfect to go into the pressure cooker easily. 

Chocolate Banana Walnut Bread

You can use one loaf pan of size 8 x 4 x 2.5 inches 
OR
You can use 2 mini loaf pans of the size  5 x 3 x 2 inches 

INGREDIENTS:

Dry:
1/2 cup and 6 tablespoons all-purpose flour
1 tablespoon, levelled dark cocoa powder
1 tablespoon, levelled unsweetened cocoa powder
1/4 cup brown sugar
3 tablespoon granulated sugar
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
8 to 10 toasted walnuts, coarsely chopped (divided)
1 to 2 tablespoon chocolate chips

Wet:
1 egg, lightly beaten or 1 flax egg*
1/2 teaspoon vanilla extract
1/4 cup sunflower oil or melted butter
1/2 cup mashed banana
1/4 cup whisked yoghurt

*For flax egg: mix 1 tablespoon ground flaxseeds with 2 tablespoons water and keep aside for 5 mins.

METHOD:

Baking mode details:
  • If you are baking in an oven then preheat the oven to 170°C 
  • For stove top, place a flat pan on medium flame and keep the pressure cooker over this
  • Grease and line the loaf pan(s) with baking paper
Prepare the batter
  1. Add all the dry ingredients (keep some chopped walnuts for later) in a large bowl
  2. In a smaller bowl, add the beaten egg and all the wet ingredients (If not using egg, then add the prepared flax egg)
  3. Fold the wet mixture into the dry mixture bowl until combined. Do not over mix. The batter is thick and may seem to be like a sloppy dough 
  4. With a rubber spatula divide the batter into the lined loaf pans. Tap once and place the loaf pans carefully into the preheating pressure cooker or oven
Oven Bakers: Bake for 30 to 50 minutes or until it passes the toothpick test. Check at 35 and bake accordingly. This is just a suggestion. 

Stove-top Bakers: 
  1. Close the pressure cooker with its lid. Remove the weight. 
  2. Bake on a medium flame for 15 mins. 
  3. Reduce the flame to lowest and bake until done. Check at 35 minutes and bake accordingly. Mine took almost 55 to 60 minutes. 
  4. Once it passes the toothpick test, take the pressure cooker pot off the pan and carefully remove the loaf pans. The toothpick need not be super clean and you may see the melted choco chips. So check in a few different spots.  
  5. Let it cool slightly and remove from the loaf pan and keep it on the wire rack to completely cool
  6. Slice and serve with black coffee or tea
Chocolate Banana Walnut Bread

This Chocolate Banana Bread is so rich and moist, that you can have it for breakfast or as a mid-day snack or even as an indulgent dessert post-dinner topped with ice cream. It is my favourite banana bread and I think you should make a loaf as soon as you have overripe bananas handy.

My Banana bread with nigella seeds has impressed many of you, so if you make this one, do tag me like you always do! 

You'll Also Love These

0 Thoughts

Share your thoughts, I would love to know more..

Gallery

my foodgawker gallery