We added cocoa right into the batter for this moist and chocolaty banana loaf. Serve it after dinner as dessert or with coffee when guests come over.

Yield: Makes 1 loaf.



  • 1 1/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup chopped walnuts
  • 1/2 cup salted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup mashed ripe bananas


  1. Preheat oven to 350°F.
  2. Combine flour, cocoa, baking soda, baking powder and salt in a bowl. Stir in walnuts; set aside.
  3. Using medium speed of an electric mixer, beat together butter and sugar until fluffy.
  4. Beat in eggs, one at a time, beating well after each addition.
  5. Beat in bananas until blended. Add butter mixture to flour mixture and stir just until combined. Do not overmix.
  6. Spoon batter into a greased 8 1/2x4 1/2 inch loaf pan.
  7. Bake until cake tester inserted in centre comes out clean, about 1 hour.
  8. Cool in pan on a rack for 10 minutes. Invert loaf onto rack and cool completely. May be frozen for up to 1 month.
Nutritional analysis per slice:

207 calories, 11.4 g fat, 3.4 g protein, 25 g carbohydrate, 1.6 g fibre, 218 mg sodium