Chocolate-walnut banana bread

Prep 25 min
Total 1 hour 40 min
Makes 12 Slices

Our revamped recipe has everything you love about banana bread – and it turns out whole-wheat flour, flax seeds (and rum) make the original taste even better



large, very ripe bananas
1 cup
all-purpose flour
1 cup
whole-wheat flour
2 tbsp
ground flax seeds, optional
1 tsp
1/2 tsp
1/2 cup
unsalted butter, at room temperature
3/4 cup
packed brown sugar
2 tbsp
dark rum, optional
2 tsp
1/2 cup
semi-sweet chocolate chips
1/2 cup
chopped walnuts


  • PREHEAT oven to 350F. Lightly oil or spray a 9 x 5-in. loaf pan. Mash bananas in a medium bowl or large measuring cup. They should measure about 1 1/2 cups. Stir both fl ours with ground fl ax seeds, baking soda and salt in a medium bowl. Beat butter with sugar in a large bowl until combined, then beat in eggs, rum and vanilla. Stir in bananas. Using a wooden spoon, stir in fl our mixture just until combined. Do not overmix. Gently fold in chocolate chips and walnuts. Scrape batter into prepared pan. Smooth top.
  • BAKE in centre of oven until a cake tester or skewer inserted into centre of loaf comes out clean, 50 to 65 min. Cover loosely with foil for the last 15 min if top browns too quickly. Remove pan to a rack to cool for 10 min. Run a knife around inside of pan to loosen loaf. Carefully turn out loaf, then turn top-side up on a rack. Bread will keep well at room temperature up to 3 days or frozen up to 2 months.


Calories 297
Protein 5 g
Carbohydrates 41 g
Fat 15 g
Fibre 4 g
Sodium 219 mg

Kitchen Tip

Got more ripe bananas than you can bake? Peel and freeze in freezer bags or simply put in the freezer with peel on. When ready to bake, defrost and use all the banana pulp, including the black liquid that appears if peel was left on – it makes the bread even more flavourful.

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Photo credit: Photo, Michael Alberstat.

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