- 1/2 cup coarsely chopped walnuts
- ½ cup dark or milk chocolate chunks (take your pick)
- 1 1/4 cups all-purpose flour, make sure to sift and pour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup sugar
- 2 large eggs
- 1/2 cup canola oil
- 3 medium overripe bananas, mashed (1 1/4 cups)
- 1 tablespoon pure vanilla extract
Preheat the oven to 350 degrees Fahrenheit. Coat your 9 by 5-inch loaf pan with butter spray or any kind of cooking spray. You may use any kind of baking dish just be sure to grease it well. Spread the walnut on a baking sheet lined with parchment paper and then place it in the oven for 6 minutes until lightly toasted with perfect golden color. Leave out to cool.
In a mixing bowl, whisk the flour, baking soda, salt, and cinnamon together. In a separate mixing bowl combine the sugar, eggs, and oil. Using an electric mixer at medium to high speed, beat all ingredients together until the batter is creamy and lightly colored. Before adding your bananas make sure they have been mashed well, you don’t want a clumpy texture. Once the bananas have been mixed in well with the liquid batter add your vanilla essence.
Now fold in your liquid batter with the dry ingredients in bits whilst continuing to blend with the electric beater. Lastly, add your toasted walnuts and chocolate chunks. Once your batter is ready, place it in a baking dish. Pop it in the oven for 55 minutes, until the top of the loaf is golden and fluffy. Let the loaf cool in the pan for 20 minutes before taking it out on a cooling rack.
Enjoy with a dollop of butter with a cuppa tea or coffee, Bon Appetit!