Double Chocolate and Walnut Banana Bread

Make super moist double chocolate banana bread loaded with chocolate chips and nuts with this recipe!

Double Chocolate and Walnut Banana Bread

Listen up all you banana lovers, I’ve got a treat for y’all- Double Chocolate and Walnut Banana Bread! This banana bread with a combination of chocolate and nuts will drive you crazy and if you’re obsessed with banana breads like me..you must give his combination a shot. It is my top favorite these days and I doubt there’s anything that will take this place anytime soon. ‚̧ #BananaBreadForevs

Double Chocolate and Walnut Banana Bread

 

Double Chocolate and Walnut Banana Bread

 

I have a a lot of banana recipes on my blog, from chocolate chip banana pancakes to nutella swirl banana bread and even sugar free banana muffins but nothing really compares to this Double Chocolate and Walnut Banana Bread. The combination of dark chocolate and bananas is always a winner! The best thing is unlike all my other banana recipes, this one is eggless..are you listening vegatarians!!! You can make this too..:)

RECIPE: Double Chocolate and Walnut Banana Bread

Makes: 1 loaf        Prep Time: 15 minutes     Baking Time: 45 minutes

INGREDIENTS

  • Flour, 1 cup or 130 grams
  • Cocoa Powder, 1/2 cup or 60 grams
  • Salt, 1 teaspoon
  • Baking Powder, 1 1/2 teaspoon
  • Butter, 1/2 cup or 100 grams approx.
  • Sugar, 1/2 cup or 100 grams approx. (half powdered white sugar + half dark brown sugar)
  • Bananas, 3 medium
  • Vanilla Essence, 1 teaspoon
  • Chocolate Chips, 1/2 cup
  • Milk, 4 tablespoons
  • Walnuts, 1/4 cup

METHOD

Preheat oven at 180 degrees Celsius for 10 minutes.

Grease and line a loaf tin with butter paper and set aside to be used later.

In a bowl, sieve flour, baking powder, cocoa powder and salt. set aside to be used later.

In another bowl, whisk butter until light and fluffy (about 2 minutes with hand) and add sugar to it. Whisk again for 2 more minutes until the sugar is properly combined.

Peel bananas and puree them in a hand blender. Add the pureed bananas to the butter and sugar mix and whisk. Add in the vanilla essence.

Start mixing the dry mix set aside to the wet ingredients little by little until everything is combined. Keep adding milk in between. Toss in the chocolate chips (reserve some for the top) and mix them in.

Pour this batter in the prepared tin and bake for 30 minutes at 180 degrees Celsius. Take out the banana bread and cover the tin with foil to avoid burning. Bake again for 15 more minutes at 180 degrees Celsius.

Insert a skewer to check if the bread is done. If the skewer comes out clean with a few crumbs its done. If it comes with batter on it, bake for another 5 minutes and test again.

Let the bread cool down for atleast an hour before you start slicing. Enjoy!

Banana bread keeps well in the refrigerator for upto a week.

Double Chocolate and Walnut Banana Bread

Looking for similar recipes..try these..

Nutella Swirl Banana Bread

Nutella Swirl Banana Bread

Chocolate Chip Banana Bread

Chocolate Chip Banana Bread

Chocolate Swirl Banana Muffins

Chocolate Swirl Banana Muffins

 

 

 

 

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Sugar Free Chocolate Chip Banana Muffins

The ultimate treat for all those who can’t have sugar..these chocolate chip banana muffins are super moist and tender..You won’t miss the sugar one bit!

Sugar Free Chocolate Chip Banana Muffins

 

A little something for all those who cannot or will not have sugar. These chocolate chip banana muffins are naturally sweetened and a treat to have around for those who cannot enjoy sugar.

Sugar Free Chocolate Chip Banana Muffins

When my diabetic brother requested me to make “completely sugar free muffins” I was quite honestly in a bit of a pickle. I thought about using artificial sweeteners but I’ve read how horribly wrong they can go if a baking specific sweetener is not used plus there was the issue about the reduced volume. Thank god for internet where I learnt how to substitute sugar with overripe bananas. Making banana muffins with banana as a sweetener was what I decided to do since the flavors wouldn’t clash..and my god were they good. I love sugar in my muffins but I did not miss it one bit in these muffins. These muffins are perfectly tender even without the sugar and the over ripe bananas make it just sweet enough. On top of the bananas I also added a few chocolate chips for added sweetness..I know its cheating but a little bit won’t hurt would it? ūüėČ

Sugar Free Chocolate Chip Banana Muffins

RECIPE: Sugar Free Chocolate Chip Banana Muffins

Makes: 9 muffins      Prep Time: 10 minutes        Baking Time: 15 minutes

INGREDIENTS  

  • Flour, 1 cup or 128 grams
  • Baking Powder, 1  teaspoon
  • Salt, 1/2 teaspoon (skip if using salted butter or Amul)
  • Softened Butter, 1/4 cup or 50 grams
  • Egg, 1
  • Large Overripe Bananas, Pureed, 1+ 1/2 bananas
  • Vanilla Essence, 1 teaspoon
  • Milk, 2 tablespoon
  • Chocolate Chips, 1/4 cup

*Use ONLY overripe or black bananas for this recipe.  

METHOD

Sift flour, baking powder and salt in a bowl and keep aside.

In a separate bowl, whisk butter for 2-3 minutes until light and fluffy. Add in the pureed bananas and whisk again for 2-3  minutes until both of them are properly combined.

Add in the egg gently and whisk without incorporating too much air.

Preheat your oven at 180 degrees Celsius for 10 minutes.

Fold in the dry ingredients to this wet mixture little by little. DO NOT WHISK. Stop mixing when you no longer see dry flour or flour pockets. Now, add in the milk and chocolate chips and mix lightly. Avoid over mixing this batter or your muffins will be tough.

Grease your muffin tins with a little bit oil. Put the muffin liners in and spoon in the batter into the muffin liners until they’re 3/4th full.

Bake for 15 minutes at 180 degrees Celsius. Insert a skewer or toothpick in the centre of the muffins to check if they’re done. If the skewer comes out clean with a few crumbs your muffins are done. If not..bake for another 3-4 minutes and check again for doneness.

Store muffins in an airtight container in the refrigerator. Take it out and leave it on the kitchen shelf for at least 15 minutes before eating. Do not microwave.

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Looking for similar recipes?

Chocolate Swirl Banana Muffins

Chocolate Swirl Banana Muffins

 Chocolate Chip Banana Bread.

Chocolate Chip Banana Bread

 

 

Classic Banoffee Pie

This Banana and Toffee pie is the easiest no-bake dessert ever. A British classic..Banoffee Pie is one of my favorite desserts!

 

Classic Banoffee Pie

I’m starting to feel that¬†“Sugar & Spice by Radhika” can easily qualify as a dessert blog now..2 out of 3 recipes on this blog are sweet and recently I’ve been sharing soooooo many dessert recipes in the form of muffins, cupcakes, cakes that I’m starting to feel the sugar in my system (…because I eat all this food.. ūüėÄ I swear I do!). I’ve got so many reliable recipes that I make ever so often..but if you ask me if there’s any one recipe that I rely upon or use as my go-to recipe when I’m in a hurry, its this Classic Banoffee Pie recipe that I found off the internet about a year ago. Its so simple and takes around 30 minutes to make.. then you have to refrigerate it for another 30 minutes to allow the toffee to cool down and you’re set. So if you have a dinner party around the corner and need a quick yet impressive dessert fix, this is it. This Classic Banoffee Pie is what you need to make!

This no-bake banana and toffee pie is a layered dessert with crushed biscuits on the base almost like a cheese cake.. which is followed by a layer of ¬†fudgy homemade toffee (easy to make so don’t stress). The toffee is made fresh in this recipe but if you wish and have access to canned toffee you can use that too (don’t know how well that sets though). Once the hot toffee layer cools down its basically done. All you need to do is top it with fresh bananas and whipped cream. I like to sprinkle some grated chocolate on top to make it look pretty, so do that too!

Classic Banoffee Pie

Clearly I’m not a pro at making food look great..but I can make it taste divine. The biscuit base is not clearly visible on the above picture but it’s there.. trust me..I don’t regret it though, I like it that way..sparce..because too much of the biscuit base makes the dessert taste a teensy bit salty, which I do not appreciate. So I’ve intentionally kept that thin. Thin biscuit base will cause problems in holding up if you’re ¬†not using a springform tin but just be very patient when you’re cutting a piece out and you’ll get it…patience is the key here folks!! ūüėÄ

Classic Banoffee Pie

RECIPE: Classic Banoffee Pie

Makes: One 6″ pie ¬† ¬†Time: 30 minutes + extra refrigeration

INGREDIENTS

For the Biscuit Base

  • McVities Digestive Biscuits, 13-14, crushed
  • Melted Butter (preferably unsalted), 3 tablespoons

For the Toffee

  • Condensed Milk/Milkmaid, 125 grams
  • Butter, 2 tablespoons
  • Dark Brown Sugar, 1 1/2 tablespoons

For the Toppings

  • Fresh Bananas, 2, sliced
  • Freshly whipped cream (I use Rich’s whipping cream, which is available in all major store across Delhi)
  • Chocolate, grated

Equipments

6″ pie dish or springform tin

METHOD

Crush the biscuits into a really fine powder. You could bash them in a cloth with a rolling pin or use a blender to do it for you. Once thats done, add in the melted butter to it and mix. Take your pie dish or springform tin toss this mixture into it. Now using the back of a spoon or a spatula press down the mixture and cover the base and the sides. Press well so that its nice and tight. Now freeze this for 15 minutes.

Once your base ¬†has frozen transfer it to the refrigerator while you prepare the second layer, the toffee. In a pan , melt butter and sugar together until they’re combined and the sugar has melted completely. This has to be done on a LOW FLAME¬†or the sugar will burn.

Add in the condensed milk once the sugar has melted and increase the heat to high. Boil this mixture while STIRRING CONSTANTLY for about 1 1/2 to 2 minutes. Please do not forget to stir throughout this boiling process or your toffee will burn.

Layer this hot toffee sauce over your base and pat it down using a spatula to form an even layer and refrigerate for 30 minutes to 1 hour.

When you’re ready to serve take out the pie dish from the refrigerator and top the toffee with freshly cut bananas and freshly whipped cream (Whip your cream for good 3-5 minutes or until it forms stiff peaks). Grate some chocolate on top and serve! You can also refrigerate it for another hour for it to chill. Eat the same day or the bananas will turn brown.

This recipe has been adapted from Carnation.co.uk

Write to me for any queries!

You can connect with me on Pinterest, Instagram, Facebook and Google Plus for regular updates.

Take pictures of the food you create using a Sugar & Spice by Radhika recipe and Hashtag them on Instagram and Facebook. Use #sugarnspicebyradhika. I love to connect with my readers. 

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¬†Looking for quick dessert ideas? Why don’t you try this..

Easy Chocolate Fondue Recipe with 6 Dipping Ideas

Chocolate Fondue with 6 dipping Ideas

Lemon Crepes with Tangy Lemon Glaze

Lemon Crepes with Tangy Lemon Glaze

Nutella and Banana Crepes

Nutella and Banana Crepes

 

 

Chocolate Swirl Banana Muffins

Super moist Banana Muffins with a generous drizzle of melted chocolate, there’s not one person who wouldn’t like these. Chocolate Swirl Banana Muffins Chocolate Swirl Banana Muffins

If you love bananas as much as I do you’re absolutely going to love these muffins.. But if bananas aren’t your thing, you’ll start loving them after you eat these. My¬†banana muffins are PERFECT. I couldn’t fault them if I tried..and the chocolate swirls on top only make them better. You might wanna leash yourself to a chair before eating these muffins because they’re ADDICTIVE. I swear to god they are..I am Hooked! My trips to the kitchen end up with me sneaking into the box where I put these :/ Consider it a warning..please leash yourself or have an adult with zero tolerance to indiscipline watch you. I wish I did. :p

Chocolate Swirl Banana Muffins Chocolate Swirl Banana Muffins

Because I bake so often..mostly trying out new things that I can share here, I end up not making my old recipes as much as I want to. I had been craving my Chocolate Chip Banana Bread ever since I made it and these muffins were perfect to satiate that craving.¬†Mini bombs of flavor..these banana muffins have everything you can ask for. Moist, not overwhelmingly sweet, chocolaty and most importantly their texture is so perfect. They aren’t¬†as tender but almost bread like. I could go on and on about these but I’ll try to sum up in one sentence.. They were so good that I’m going to make time to bake these at least once a week. ūüėÄ

Chocolate Swirl Banana Muffins Chocolate Swirl Banana Muffins

Pardon my ugly nail paint..haha..it isn’t as bad as it looks in the picture :p

These banana muffins are a perfect excuse to use up any overripe bananas. Those rotting black fruits¬†that most often go into the trash are actually the kings here. The riper they are, the better your muffins will be. So go looking for black bananas or wait a few days and let the nature take its course. Don’t be tempted to use fresh bananas because it will screw up with the recipe. They won’t be bad but you’ll need to bake them for 17 minutes as opposed to 25 minutes of baking muffins with overripe bananas. As yuck as they look..overripe bananas are actually¬†what takes these muffins to the next level. They lend so much flavor along with moisture. Try it and you won’t go back. Please share your reviews if try these out..I’d love to know what you thought of these. You can connect with me at a number of places..online :p Details at the end of the post.

RECIPE: Chocolate Swirl Banana Muffins

Makes: 11-12 muffins      Prep Time: 10 minutes        Baking Time: 25 minutes

INGREDIENTS  

  • Flour, 2 cups or 250 grams
  • Baking Powder, 1 1/2 teaspoon
  • Salt, 1/2 teaspoon (skip if using salted butter or Amul)
  • Softened Butter, 1/2 cup or 100 grams approx.
  • White Granulated Sugar, 1 cup or 200 grams approx.
  • Eggs, 2 medium ¬† (or 1/2 cup yogurt or 120 ml yogurt)
  • Overripe Bananas, 2 , Pureed**
  • Vanilla Essence, 1 teaspoon
  • Milk, 4 tablespoon
  • Chocolate, 20-30 grams, melted

*If you need fewer muffins, you can half all ingredients except baking powder and vanilla essence. Use 1 teaspoon baking powder and same amount (1 teaspoon) of vanilla essence. *Use ONLY overripe or black bananas for this recipe. ¬†If you’re running out of patience and want to bake these with fresh bananas, then bake the muffins for 17 minutes and check for doneness. They should be done by now but if they aren’t bake for another 3 minutes.

**To puree bananas, simply blitz them up in a blender for a few minutes or until their liquidy.

METHOD

Sift flour, baking powder and salt in a bowl and keep aside to be used later.

In a separate bowl, whisk butter for 2-3 minutes until light and fluffy. Add in the sugar and whisk again for 2-3  minutes until both of them are properly combined.

Add in the eggs one by one along with the banana puree and vanilla essence. Gently whisk without incorporating too much air.

Fold in the dry ingredients set aside in the first step to this wet mixture little by little.  Add  in the milk and mix (DO NOT WHISK). Only fold or mix using a spatula or a wooden spoon. Stop mixing when you no longer see dry flour or flour pockets. Avoid over mixing this batter or your muffins will be tough.

Preheat your oven at 180 degrees Celsius for 10 minutes.

Grease your muffin tins with a little bit oil. Spoon in¬†the batter into the muffin liners until they’re 2/3rd full. Chocolate Swirl Banana Muffins

Drop a teaspoon of melted chocolate over the top of the muffins and gently swirl with a toothpick. To get beautiful swirls do not drop too much chocolate. A teaspoon of melted chocolate over each muffin is enough.

Bake these muffins for 25 minutes at 180 degrees Celsius.

Keep checking for doneness 20 minutes into baking and continue to bake if they seem undone.

Take the muffins out when the skewer comes out clean with a few crumbs on it. Let them cool on a wire rack for 10 minutes, I normally devour 1 right out of the oven :p Store muffins in an airtight container in the refrigerator.

Write to me for any queries!

You can connect with me on Pinterest, Instagram, Facebook and Google Plus for regular updates.

The recipe has been adapted from The Novice Chef.

Take pictures of the food you create using a Sugar & Spice by Radhika recipe and Hashtag them on Instagram and Facebook. Use #sugarnspicebyradhika. I love to connect with my readers. 

#sugarnspicebyradhika

Are you a banana lover like me? Then you must bake my Chocolate Chip Banana Bread.

Chocolate Chip Banana Bread

And my Nutella Banana Crepes.

Nutella and Banana Crepes

 

The Best-Chocolate Chip Banana Bread

Moist, fluffy, subtly sweet..this Chocolate Chip Banana Bread has many fans! This banana+chocolate combination is sinfully delicious..try this recipe to taste a piece of heaven!

Chocolate Chip Banana Bread

If you’re ever lost on my blog or are totally confused about what to start with then I have something for you today! “The Best- Chocolate Chip Banana Bread”. This sinfully delicious banana bread is the best I’ve ever had..and you will too.

Banana breads are man’s finest creation, not mobiles not cars not anything else but banana breads (and pizzas :p). Not because they’re easy as hell not even because you barely need anything to make it¬†but because its are a perfect example of how you can use rotting, useless bananas¬†and transform them into this marvelous piece of cake (or bread, whatever you like to call it). Despite their name, Banana breads actually don’t taste like breads at all. They’re more like sweet, moist cakes that are amazingly fluffy. Why they’re called breads is beyond my understanding, probably because they’re ideally made in a loaf tin giving it that “bread” look.. but who cares what they’re called as long as you can get a piece with some hot coffee. ūüôā

Chocolate Chip Banana Bread

Chocolate Chip Banana Bread

I made this banana bread for my sister to take home with her (she’s married) along with my¬†Braided Nutella Bread¬†(which you must try) and it got rave reviews. Its safe to say that my experiment was a huge success and my banana bread has some crazy fans now! The best part about a banana bread is that its not restrictive like some recipes, you don’t have to look at the calendar to see if that fruit is available this time of the year. You can have your banana bread in winters, summers, during an apocalypse, basically whenever you like. Its also a great opportunity to use up rotting bananas instead of throwing them away because you also don’t need fresh bananas for it. Blacker the better. Overripe bananas are actually the secret to a moist banana bread, I went looking for bananas that had black spots on them, the banana vendor actually thought I was crazy when I asked him for black bananas, I could read the expression on his face.. It had “whaaaatttt?!” written all over it. I’d suggest you to wait patiently for a few days until your bananas are all over ripe and mushy rather than going looking for black bananas. :p

Chocolate Chip Banana Bread Chocolate Chip Banana Bread

The recipe is really easy and like I said if you’re ever confused about what to make from my blog then start with this. I’ve used fairly basic ingredients in it.. you’ll need flour, sugar, butter, eggs and mashed bananas to make this and an hour from prepping to baking. You can make this even if you’re a beginner so let’s get started and make the The Best Chocolate Chip Banana Bread, shall we?

Chocolate Chip Banana Bread

RECIPE: Chocolate Chip Banana Bread

INGREDIENTS

  • Flour, 2 cups
  • Baking Powder, 1 teaspoon
  • Salt, 1 teaspoon
  • Softened Butter, 1/3 cup
  • White Granulated Sugar, 1/2 cup
  • Eggs, 2 (at room temp.)
  • Overripe¬†Bananas, 3, mashed into a paste
  • Buttermilk, 2 tablespoons (you can substitute it with yogurt)
  • Vanilla essence, 1 teaspoon
  • Chocolate Chips, 3/4 cup (plus extra to sprinkle on top)

 METHOD

In a bowl, sift flour, salt and baking powder and keep aside.

In a separate bowl whisk together butter and sugar until light and fluffy, about 2-3 minutes. Add in the eggs and whisk gently for a minute. Please make sure the eggs are at room temperature. Cold eggs won’t mix properly. Add in the mashed bananas, buttermilk and vanilla essence.

Now add the dry ingredients to the wet ingredients little by little until everything is properly mixed and a thick batter is formed. Do not over mix the batter or your bread will turn tough and rubbery. Fold in the chocolate chips until evenly distributed.

Preheat the oven to 180 degrees Celsius for 5 minutes.

Transfer to greased loaf tin (9×5 inches) and bake for 45-50 minutes at 180 degrees Celsius or until a skewer comes out clean. I normally take out the banana bread and cover it loosely with foil paper after 20 minutes and then continue baking to avoid heavy browning on top. For best results keep checking your bread every 5 minutes by inserting a skewer after 40 minutes. Stop baking once the skewer comes out clean with a little chocolate and crumbs.

Transfer bread and cut into pieces once it has cooled down a bit. Serve for breakfast or with evening tea! I gobble it up as a late night snack too.. its perfect everytime.

Write to me for any queries!

You can connect with me on Pinterest, Instagram, Facebook and Google Plus for regular updates.

Are you Banana fan? Then you must check out my Nutella and Banana Crepes made from scratch at home..

Nutella and Banana Crepes

Nutella and Banana Crepes

Want some chocolate chip recipes?!

White Chocolate Chip and Sprinkle Blondies

White Chocolate Sprinkle Blondies

Low Fat Chocolate Chips Ice Cream (only 89 cals!)

Homemade Chocolate Chips Icecream

Ultimate Dark Chocolate Chip Cookies

Ultimate Dark Chocolate Chip Cookies

Egg Less Strawberry and Chocolate Chip Muffins

strawberry and chocolate chip muffins

Festive Chocolate Chip Cookies

Festive Chocolate Chip Cookies

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Nutella and Banana Crepes

These sinfully delicious melt in your mouth crepes are great for breakfast..and are perfect for beginners in the kitchen! Check out this simple recipe for making crepes from scratch at home. 

Nutella and Banana Crepes

If you’re a regular on my blog you’d know I’ve always loved baking and cooking but this love turned into complete madness only a few months ago when I started this blog. I’ve made things I never imagined I would, not even in my dreams. I conquered my biggest fear- Bread making.. and I’m successfully ticking off many things off of my baking wishlist. I’ve made so many things I was petrified of likeg like-my cinnamon rolls and my classic homemade pizza¬†and I’ve always been truly surprised at how simple it all was. A little guidance and a great recipe is all you need to make it easy for you and that’s what I’m here for!

Like always I was taken aback when I made these gorgeous crepes at home with the most basic ingredients and in almost no time. These Nutella and Banana Crepes served as the perfect Sunday breakfast, they were light and absolutely delicious and.. made from scratch! Yes my people we need no fancy ingredients to make this ¬†french style pancake..only what’s in your fridge already and a little technique which isn’t difficult at all.

Nutella and Banana Crepes Nutella and Banana Crepes

RECIPE: Nutella and Banana Crepes

Makes: 4-5 crepes   Prep Time: 30 minutes  Cooking Time: 5-6 minutes

 INGREDIENTS

  • Caster Sugar, 3 tablespoons
  • Egg, 1 large
  • Milk, 1/2 cup + 1 tablespoon
  • Melted Butter, 2 tablespoons
  • Vanilla Pod, 1 (or 1 teaspoon Vanilla Essence)
  • Flour, 1/2 cup
  • Nutella, to your liking
  • Bananas, 2 sliced

METHOD

In a bowl, mix together sugar, egg, milk, vanilla beans and melted butter. Whisk this mixture for good 2 minutes and then add flour little by little. Keep whisking the flour in the wet mixture until a smooth batter is formed.

The batter will be runny. Let it rest for 20 minutes before cooking.

Brush a pan lightly with butter and heat it on medium flame. Once the pan is medium hot, pour 1/4 cup of batter on it and immediately start spreading the batter by twisting the pan in circular motions. You have to do this quickly otherwise the batter will start to cook and won’t spread. Make sure the crepes are thin.

After a little while you will start to notice little bubbles on top of the crepe, flip the crepe once the bottom side is light brown in color and cook the other side until it has evenly browned too.

Take the crepe off the heat and spread Nutella generously all over one side and place a few sliced bananas on it. Now fold the crepe twice so as to make a triangle (like in the picture). Place a few banana slices on top and drizzle some more Nutella on top before serving!

Crepes are best eaten warm. Do not be alarmed if the first crepe doesn’t turn out perfect. The second one will be better ! ūüôā

Write to me for any queries!

You can connect with me on Pinterest, Instagram, Facebook and Google Plus for regular updates.

¬†If you’re a Nutella lover you should definitely try my..

Braided Nutella Bread

Braided Nutella Bread

 

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