Print This Recipe Written by Chacha on Sep 26th, 2012 in Banana, Breads, Chocolate, Nuts, Recipe | 1 Comment


  • 1 cup walnuts or pecans, broken into big chunks
  • 1 1/4 cups all-purpose flour, plus 2 teaspoons more
  • ¼ cup good-quality unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 4 overripe bananas
  • 1 stick unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon grated orange zest
  • 1/2 cup semisweet good-quality chocolate chips (recommended Ghirardelli Chocolate)


Preheat the oven to 350 degrees F.

Grease and lightly flour a 9-by-5-inch loaf pan or three 6-by-3-inch mini loaf pans. Set aside

Toss nuts with the 2 teaspoons of flour to coat (Note: Coating the nuts with the flour will help them not sink to the bottom during baking). Set aside.

Sift the 1 1/4 cups of flour, cocoa, baking powder, salt, baking soda and cinnamon in a medium bowl. Set aside.

Mash 2 bananas with a fork in a small bowl so they still have a bit of texture. Set aside.

In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating after each until well combined. Add the remaining 2 bananas; beat to combine well, about 2 minutes. Add sour cream, vanilla and orange zest. Mix in the dry ingredients just until incorporated. Gently fold in the mashed bananas and nuts until well distributed through the batter. DO NOT over mix or the bread will be tough.

Pour the batter into the prepared loaf pan(s). Give the pan a good rap on the counter to get any air bubbles out. Bake for about 55 minutes for the large loaf or 35 to 40 minutes for the smaller ones. Bread is done when a toothpick inserted into the center of the loaf comes out clean.

Cool the bread in the pan on a wire rack for 5 minutes. Loosen bread from pan, by running a knife around the sides. Turn the bread out of the pan and let cool completely on the rack.

One Response to Chocolate Banana Bread

  1. Chacha says:

    Made this banana bread using “Gluten Free” flour last night to take it to work this morning and share with my coworkers. It was a big hit! There’s no better way to celebrate the end-of-week with your coworkers on a Friday morning than with your favorite baked sweets — in bread form, of course. Whether you or any of your coworkers are allergic to gluten or not, all you need is a “Gluten Free” flour such as King Arthur Flour “Measure For Measure Flour” to turn your bread into a Gluten-free treat. I know it is hard to prepare a meal and bake after a working-day, so it’s only natural that you should want to brag. Get in on the end-of-week fun by baking any of the banana bread in this site! Absolutely delicious! You will be making them again and again!

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