This banana bread has a delicate light crumb texture. It's studded with the perfect amount of chocolate and toasted walnuts, to be sure there's a bit in every bit. It has the signature deep cracks along the top and a golden brown crust that gives into a moist interior. The ripeness of your bananas can dramatically change the taste of your bread. Most use heavily spotted to black bananas but that always yields an entirely too banana flavor for my liking. I like my to be yellow, but covered with little brown spots. Just enough banana flavor to know it's banana bread, but not overwhelmingly overpowered. This recipe will work however you like your bananas.
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Banana Bread with Chocolate & Walnuts1 loaf
2 cups whole wheat pastry flour1/2 cup cane sugar 1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon sea salt1/2 teaspoon cinnamon1/4 teaspoon ginger1/4 teaspoon nutmeg2 cups mashed ripe banana3/4 cup almond milk1/4 cup olive oil1 teaspoon vanilla1/2 cup chocolate chips or chopped dark chocolate1/2 cup toasted walnuts, roughly chopped
Preheat oven to 350˚F. Oil or line with baking parchment a 9"x 5" loaf pan.
In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt and spices.
In a medium bowl combine the mashed bananas, almond milk, olive oil and vanilla. You want to make sure this mixture is very smooth, if you need to run it through a blender that would work as well.
Pour the wet mixture over the dry and combine just until everything is wet. You don't want to over mix. Using a spatula, fold in the chocolate and walnuts.
Spread the batter evenly into the prepared loaf pan and give it a couple drops on the counter top to even everything out. Bake in the oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let cool completely on a wire rack before cutting and serving.