One of my favourite childhood memories is my mom’s banana bread. Let’s bake some of my childhood, shall we? Love you mom.
Butter a 9×5-inch loaf pan (23 x 13 x 6 cm), or spray it with a nonstick baking spray.
Mash bananas in the bottom of a large bowl (you’ll have a little over 1 cup mashed banana total).
Whisk in melted butter, then brown sugar, egg, and vanilla.
Place baking soda, salt, flour and cocoa powder in a sifter or fine-mesh strainer and sift over wet ingredients.
Stir in chocolate chunks or chips along with the walnuts.
Pour into prepared pan and bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free (a melted chocolate chip smear is expected, however).
Generously ice the loaf of banana bread.
This recipe is by Melissa Delport, a professional photographer that loves to bake, travel and take photos. We met on Instagram and she really does have one of the most beautiful pages around. Her recipes live on her equally beautiful blog, The Truffle Journal. I also interviewed her for my Humans of Coffee project. Give her a follow. Tell her I say hi.