In a large bowl combine 1/2 cup unsalted melted butter, 1/2 cup granulated sugar, 1/2 cup brown sugar, and 2 large eggs.
Then mash up 3 very ripe bananas and add them to the butter and sugar mixture.
In a separate bowl sift, 1 3/4 cups of all-purpose flour, 1 teaspoon baking soda, 1/4 teaspoon baking powder, 1 teaspoon salt, and 1/2 cup Dutch-processed cocoa powder. Then set that aside.
Now add the dry ingredients to the banana bread batter and mix thoroughly with a spatula.
Toast 3/4 cups of walnuts and chopped them roughly.
Add the chopped walnuts to the chocolate banana bread batter along with 1 1/4 cup semisweet chocolate chips.
Pour the batter into a greased loaf pan and top the banana bread with the remaining 1/4 cup of semisweet chocolate chips.
Bake at 325°F for about one hour or until a toothpick comes out clean after being inserted into the center of the banana bread.
Notes
Use melted butter- Melted butter is easier to incorporate with the other wet ingredients, giving the banana bread lots of moisture.
Use room temperature eggs- This is also important because it helps the eggs mix well with the other ingredients, especially the yolks that can be hard to break when cold.
Sift dry ingredients- When you sift the dry ingredients, you have an even distribution of everything, giving each bite of the bread the same amount of airy sweetness.
Use VERY ripe bananas- Ripe bananas are key because their sweetness and flavor make the banana bread. They add moisture and sweetness you just can’t get from less-ripe bananas.
Nutrition
Calories: 428kcal | Carbohydrates: 64g | Protein: 8g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 379mg | Potassium: 447mg | Fiber: 6g | Sugar: 35g | Vitamin A: 84IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 4mg
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