Banana Cocoa Walnut Loaf

This Banana Cocoa Walnut Loaf is a delightful and easy-to-make treat that combines the rich flavors of cocoa with the natural sweetness of ripe bananas. Enhanced with crunchy walnuts, this loaf is perfect for breakfast, a snack, or as a dessert. It’s a great way to use up overripe bananas while indulging in a deliciously moist and flavorful cake.

Preparation Time: 10 minutes
Cooking Time: 45 minutes
Servings: 8-10

Ingredients:

3 ripe bananas
2 large eggs
2 tablespoons cocoa powder (15 g)
1 teaspoon baking powder (5 g)
1/2 cup walnuts, chopped (50 g)
Directions:

Preheat the Oven:
Preheat your oven to 175°C (350°F). Grease and flour a loaf pan or line it with parchment paper.
Prepare the Bananas:
In a bowl, mash the 3 ripe bananas until smooth.
Mix Wet Ingredients:
Beat the 2 large eggs in a separate bowl, then mix them into the mashed bananas.
Add Dry Ingredients:
Stir in 2 tablespoons cocoa powder and 1 teaspoon baking powder into the banana mixture until well combined.
Incorporate Walnuts:
Fold in the 1/2 cup chopped walnuts.
Bake the Loaf:
Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for about 45 minutes, or until a toothpick inserted into the center comes out clean.
Cool:
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serving Suggestions:
Serve this loaf sliced and enjoy it as a breakfast treat, an afternoon snack, or a dessert. It pairs well with a cup of coffee or tea.

Cooking Tips:

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Ensure the bananas are ripe for maximum sweetness and moisture.
For extra texture, sprinkle additional chopped walnuts on top of the batter before baking.
Nutritional Benefits:

Bananas provide potassium and natural sweetness.
Cocoa adds a rich flavor while offering antioxidants.
Walnuts contribute healthy fats and protein.
Dietary Information:

Contains gluten (if using regular flour in other recipes).
Suitable for a vegetarian diet.
Nutritional Facts (per serving, approx.):

Calories: 200
Protein: 4 g
Carbohydrates: 30 g
Fat: 8 g
Fiber: 3 g
Sugar: 12 g
Storage Tips:

Store the cooled loaf in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. It can also be frozen for up to 3 months.
Why You’ll Love This Recipe:
This loaf is a wonderful combination of banana sweetness and cocoa richness, complemented by crunchy walnuts. It’s a quick and easy recipe that makes a delightful treat for any time of day.

Conclusion:
This Banana Cocoa Walnut Loaf offers a delicious way to use overripe bananas while satisfying your chocolate cravings. Its moist texture and nutty crunch make it a favorite among family and friends. Easy to prepare and enjoyable for any occasion, this loaf is sure to become a staple in your baking repertoire.

Frequently Asked Questions:
Can I use frozen bananas?
Yes, thaw and drain excess moisture before mashing.
What can I use instead of walnuts?
You can substitute with pecans, almonds, or omit nuts for a nut-free version.
Can I add chocolate chips?
Yes, chocolate chips can be added for extra sweetness and chocolate flavor.
How can I make this loaf gluten-free?
Use a gluten-free flour blend in place of regular flour.
Can I reduce the sugar in the recipe?
Yes, you can reduce or omit the sugar as the bananas provide natural sweetness.
How do I know when the loaf is done?
Insert a toothpick into the center of the loaf; if it comes out clean, the loaf is done.
Can I make mini loaves instead?
Yes, adjust the baking time to about 25-30 minutes for mini loaves.
How do I store leftovers?
Store in an airtight container at room temperature or refrigerate for longer freshness.
Can I add other mix-ins?
Feel free to add dried fruits, seeds, or other nuts to the batter.
What’s the best way to serve this loaf?
Serve it as-is, or with a spread of nut butter or a dollop of yogurt for extra indulgence.