Bread: Preheat your oven to 350 degrees F (180 degrees C) and place
your oven rack in the center of the oven. Butter, or spray with a non stick
spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan
with parchment paper.
Place the nuts
on a baking sheet and bake for about 8 minutes or until lightly toasted and
cool and then chop coarsely.
In a large bowl,
whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and
salt. Stir in the chopped nuts and chocolate chips.
In a medium-sized bowl, whisk the eggs. Then add the mashed bananas,
melted butter, and vanilla extract. With a rubber spatula or wooden spoon, lightly
wet ingredients (banana mixture) into the dry ingredients until just combined
and batter is thick and chunky. Scrape batter into prepared pan, smoothing
with the back of a spoon or offset spatula. Bake until the bread has risen and a wooden toothpick inserted into the center
comes out clean, about 55 to 65 minutes. Place on
a wire rack to cool for about 15 minutes and then remove the bread from the pan.
Can be covered and stored for a few days, or frozen for a couple of months.
Makes one loaf.
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1/2 cup (50
grams) walnuts or pecans
1 1/2 cups (195 grams) all-purpose
1/4 cup (25 grams)
unsweetened cocoa powder (Dutch processed or regular)
1 cup (200
grams) granulated white sugar
(4 grams) baking powder
(1 gram) salt
(85 grams) white, dark, or milk chocolate chips
eggs (100 grams), at room temperature
1 1/2 cups (375 grams) of mashed bananas (you will need 3 large ripe
bananas) (approximately 1 pound or 450 grams)
(113 grams) unsalted butter,
melted and cooled to room temperature
(4 grams) pure vanilla extract