This Cocoa Walnut Banana Bread is soft, chocolatey, and full of flavor. It's the perfect way to use up those overripe bananas sitting on the counter, and turn them into something you'll actually look forward to.
This recipe adds a twist to the classic banana bread by mixing part of the batter with cocoa and swirling it through for a marbled look and deep chocolate taste. The walnuts bring texture and crunch, while the bananas keep everything moist and naturally sweet. It's an easy, comforting loaf you can bake in one bowl with ingredients you already have at home.
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Why This Recipe Works
- Balanced sweetness. Bananas and cocoa complement each other, and keep the bread rich without being too sugary.
- Moist crumb. Using oil (or melted butter) gives the loaf a soft texture that stays fresh for days. I prefer the oil.
- Customizable. Add walnuts, pecans, or chocolate chips, or skip the nuts entirely if you prefer a smoother bite.
- No wasted bananas. Overripe bananas add both flavor and natural sweetness, so nothing goes to waste.
I first started baking banana bread when I moved to Minnesota. Everyone made it, especially during the long winters when baking felt like therapy.
But plain banana bread never quite did it for me. So I added cocoa and walnuts, and just like that, this version became my favorite.
And who doesn't like a warm home where the aroma of freshly baked bread brings the family together?
Ingredients Needed
- Ripe bananas: the darker, the better. They add natural sweetness and moisture.
- Flour: all-purpose works best for structure.
- Baking soda and baking powder: for a light, fluffy loaf.
- Oil or melted butter: for richness; oil keeps it extra moist.
- Eggs: bind the ingredients and add body.
- Sugar: balances the cocoa and enhances the banana flavor.
- Cocoa powder: gives depth and a chocolate swirl that looks beautiful when sliced. You can make this a classic banana bread by leaving it out, if you prefer.
- Walnuts: add crunch and a nutty flavor; optional but highly recommended. Pecans, almonds, or hazelnuts work just as well.
Expert Tips
- Don't overmix. Stir only until the ingredients come together to avoid a dense loaf.
- Use overripe bananas. Blackened peels mean soft, sweet fruit, exactly what you want.
- Oil vs. butter: Oil makes the bread moister; butter adds a richer flavor. Both work.
- Check early. Start checking for doneness at 50 minutes, every oven bakes differently.
- Freeze for later. Wrap slices individually in plastic wrap, then in foil. They'll last up to 3 months in the freezer.
How to Serve
Serve this bread slightly warm or at room temperature. It's delicious plain, with butter, or even a smear of Nutella or cream cheese. It pairs perfectly with coffee, tea, or a glass of cold milk.
How to Store
- At room temperature: Keep covered for up to 3 days.
- In the refrigerator: Store in an airtight container for up to 5 days.
- In the freezer: Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature.
Recipe FAQS
Yes. Spoon the batter into lined muffin tins and bake for 18-22 minutes at the same temperature.
It's usually from overbaking or too much flour. Make sure your bananas are ripe and your flour is measured correctly (spoon and level, don't pack).
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📖 Recipe
Cocoa Walnuts Banana Bread Recipe
Ingredients
- ½ cup melted butter or oil
- 1 cup granulated sugar
- 2 eggs
- 2 ripe bananas peeled
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ⅓ cup raw walnuts optional
- 2 teaspoons unsweetened cocoa powder
Instructions
- Preheat oven to 350F/180C.
- Grease a 9x5 inch(23x13cm) loaf pan.
- In a large bowl, cream together butter(oil), sugar and eggs.
- Mash the bananas and add them to the mixture.
- Separately, mix together flour, baking soda, and baking powder.
- Put the wet mixed ingredients into the dry ones and mix well. Add nuts.(optional)
- In a separate bowl place ⅓ of the batter and mix it with cocoa powder. Get rid of any lumps by stirring well.
- Spoon the first batter(without cocoa) into the prepared loaf pan, then add the cocoa mixture over it.
- Take a fork and make swirls in the batter to slightly combine the mixtures.
- Bake at 350F for 55 to 65 minutes, until a toothpick inserted into the middle of the loaf comes out clean.
- Remove from the pan and place the bread on a rack to cool.
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