Chocolate Nut Bread Recipes

Steps:

• Preheat the oven to 350 degrees F. Lightly brush the inside of a 10-by-5-inch loaf pan with coconut oil and line with a strip of parchment paper. Set aside.
• In a large bowl, mash the bananas with the back of a fork until only a few lumps remain. Add the egg and mix until smooth. Using the fork, whisk in the almond milk, sugar, almond butter, coconut oil, vanilla and salt until smooth and incorporated. Add the almond flour, rice flour, baking soda and cinnamon and stir until combined with a rubber spatula. Stir in the chocolate chips.
• Pour the batter into the prepared loaf pan and sprinkle the walnuts on top. Bake until the bread is firm to the touch and a toothpick inserted in the center comes out with very few crumbs, 1 hour 5 minutes to 1 hour 10 minutes. Allow to cool for 30 minutes in the pan resting on its side. Loosen the edges with a knife and remove to a wire rack to cool completely. The bread will keep for 4 days at room temperature or can be sliced and frozen for up to 1 month.

Steps:

• Preheat oven to 350°. In a bowl, cream butter and sugar. Add eggs, bananas, milk and vanilla. Combine the flour, cocoa, baking soda and salt; add to the banana mixture and mix just until combined. Fold in nuts if desired. Transfer to a greased 9x5-in. loaf pan., Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Steps:

• Preheat the oven to 375 degrees F. Butter a 9-by-5-inch standard loaf pan.
• Make the cinnamon sugar: In a small bowl, mix together the sugar and cinnamon
• Make the batter: In a large bowl, using an electric mixer at medium speed, beat the eggs until frothy, about 3 minutes. Add the sugar and vanilla, beating until smooth. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• Add the melted butter and sour cream to the egg-and-sugar mixture; beat until well combined. At low speed, add the dry mixture to the wet mixture a spoonful at a time, beating just until smooth. Fold in the chocolate chips.
• Spread half of the batter in the prepared pan and sprinkle evenly with about two-thirds of the cinnamon sugar. Sprinkle with the walnuts. Top with the remaining batter, spreading evenly, then sprinkle with the remaining cinnamon sugar.
• Bake for 50 to 55 minutes or until a knife or skewer inserted in the center comes out clean.

Steps:

• Preheat your oven to 350 degrees F (175 degrees C) and grease a 9-by-5-inch loaf pan with nonstick cooking spray.
• In a large bowl, whisk together the granulated sugar, molasses, oil, eggs, bananas and vanilla until well combined. Set aside.
• In a small glass measuring cup, stir together the milk and vinegar and set aside.
• In a separate bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon. Stir in the walnuts and chocolate.
• Add about a third of the dry ingredients into the banana mixture and stir gently until almost combined. Add half the milk mixture and stir just to combine. Stir in another third of the dry ingredients followed by the remaining milk mixture and finally the remaining dry ingredients.
• Transfer into the prepared pan and sprinkle with the turbinado sugar.
• Bake for 55 minutes to 1 hour, or until deeply golden brown and a cake tester or skewer inserted into the center of the loaf comes out clean. Cool for 20 minutes before turning it out of the pan onto a wire rack to cool to room temperature.

Steps:

• Preheat the oven to 350 degrees F. Lightly brush the inside of a 10-by-5-inch loaf pan with coconut oil and line with a strip of parchment paper. Set aside.
• Mash the bananas with the back of a fork in a large bowl until only a few lumps remain. Add the eggs and mix until smooth. Using the fork, whisk in the coconut oil, yogurt, sugar, salt and vanilla until smooth and incorporated. Add the flour and baking soda and use a rubber spatula to stir until combined, being careful not to overmix. Fold in the hazelnuts, if using, and the chocolate chips.
• Pour half of the batter into the prepared pan. Dollop half of the hazelnut spread over the top of the batter. Swirl the spread into the batter using the tip of a knife. Top with the remaining batter and repeat with the remaining hazelnut spread. Bake until the bread is firm to the touch and a toothpick inserted in the center comes out with very few crumbs (the streaks of hazelnut spread will still be wet), 1 hour to 1 hour and 5 minutes. Allow to cool for 30 minutes in the pan.
• Turn the pan on its side and let rest an additional 30 minutes. Loosen the edges with a knife and remove to a wire rack to cool completely. The bread will keep for 4 days at room temperature.

Steps:

• Heat the oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.
• In a large bowl, mash the bananas coarsely using a fork. They should be fully broken apart, but it's OK if some larger lumpy pieces remain. Whisk in the melted butter, yogurt, brown sugar, eggs and vanilla until well combined.
• In a medium bowl, whisk the flour, baking soda and salt to combine. Add the flour mixture to the banana mixture and stir to combine using a silicone spatula or wooden spoon. Scrape the sides and base of the bowl well to make sure the mixture is uniformly combined.
• Gently stir in the chocolate until combined, then pour the batter into the prepared loaf pan and spread into an even layer. If using, sprinkle the surface generously with coarse sugar.
• Transfer the pan to the oven and bake until the edges of the loaf start to pull away from the edge of the pan, and a tester inserted into the center comes out with just a few moist crumbs attached, 60 to 75 minutes. If the top of the loaf is becoming too dark before it's baked through, loosely cover with foil.
• Transfer from the oven to a cooling rack and run a thin knife around the edge of the banana bread to separate it from the pan. Let cool in the pan for 10 minutes before unmolding and cooling completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
• In a large bowl, cream together margarine, sugar and eggs. Stir in bananas and vanilla. Sift in flour, baking soda and cocoa; mix well. Blend in sour cream and chocolate chips. Pour batter into prepared pans.
• Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of a loaf comes out clean.

Steps:

• Preheat oven to 350º.
• Lightly grease and cocoa pans; tap out excess cocoa.
• In a medium mixing bowl, whisk together cocoa, flour, baking powder, baking soda, and salt.
• In a large bowl, using a whisk or an electric mixer, blend together sugar, egg, milk, oil and vanilla.
• Slowly add in the dry ingredients, beating just until combined.
• Stir in walnuts, chocolate chips, and dates.
• Turn batter into the baking pans, sprinkle with nuts and chocolate chips.
• Bake 55 to 60 minutes for a large loaf, about 25 minutes for mini loaves or until tester inserted in bread comes out clean.
• Cool in pan on wire rack 10 minutes, take out of pan and cool completely on the rack.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan, preferably glass.
• Mix flour, baking powder, baking soda, and salt in a bowl. Stir bananas, milk, and cinnamon in another bowl. Beat butter and sugar in a third bowl until light and fluffy. Add eggs to butter mixture, one at a time, beating well after each addition. Stir banana mixture into butter mixture. Stir in dry mixture until blended. Fold in chocolate chips until just combined. Pour batter into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack before slicing.

Steps:

• Hand mix flour, baking powder, baking soda, sugar, walnuts, chocolate chips, and vanilla extract in mixing bowl until chocolate chips and walnuts are evenly spread out throughout mixture.
• In another bowl, mash bananas and add to the main mixing bowl.
• Soften the butter (I microwave for 20 seconds) and add to the main mixing bowl.
• Add two whole eggs to main mixing bowl.
• Mix all ingredients together by hand until it has a batter-like consistency.
• Pour into greased loaf pan.
• Let mixture set for at least 20 minutes before baking (Preheat the oven to 325°F).
• Bake at 325°F for 65 minutes (may take longer depending on the oven and altitude).
• When finished baking, it is best to let it set overnight before serving.
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• An optional recipe: Instead of the chocolate chips, use 1 1/2 tsp of cinnamon to make Cinnamon Banana Nut Bread.