Noho Kai Chocolate Banana Bread


Preparation info

  • Difficulty


  • Makes


    9-by-5 in [ 23-by-12 cm ] loaf

Appears in

Guittard Chocolate Cookbook

Guittard Chocolate Cookbook

By Amy Guittard

Published 2015

  • About

My Auntie Jill used to make this bread whenever she had visitors at her little house on the hill above Kapaa on Kauai. We would slice it up for an early-morning, presurfing breakfast or we’d snack on it when we came home from the beach, sand between our toes, salt still in our hair. If you like banana bread, this variation is sure to become one of your favorites, too. The key to great banana bread is waiting for your bananas to get really ripe and freckled. I use semisweet chocolate chips in this recipe, but bittersweet chocolate works well, too. While chocolate is the hero, for an extra dose of texture and sweetness, try folding in 1 cup [150 g] of halved ripe strawberries with the nuts and chocolate.


  • ¾ cup [90 g] all-purpose flour
  • ½ cup [60 g] whole-wheat flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup [110 g] unsalted butter, at room temperature
  • 1 cup [200 g] sugar
  • 3 ripe medium bananas, mashed
  • 2 large eggs
  • ½ cup [55 g] chopped walnuts, pecans, or macadamia nuts
  • 1 cup [170 g] Guittard Semisweet Chocolate Baking Chips


Preheat the oven to 350°F [180°C]. Butter and flour a 9-by-5-by-3-in [23-by-12-by-7.5-cm] loaf pan.

In a small bowl, combine the all-purpose flour, whole-wheat flour, baking soda, and salt. Set aside.

In a large bowl, with a hand mixer, beat the butter and sugar until light and fluffy, about 3 minutes. Beat in the bananas and the eggs, one at a time, until well combined but still chunky. Gradually add the flour mixture and mix just until combined. Fold in the walnuts and chocolate chips. Pour the batter into the prepared loaf pan.

Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 15 minutes. Loosen the bread from the pan by running a knife around the sides. Invert a wire rack over the top of the pan. Using both hands, flip the bread and rack over so the loaf pan is upside down on the rack. Gently shake the pan to release the bread onto the rack. Flip the bread back over so it is right-side up. Allow to cool completely, then wrap tightly in plastic wrap. Store wrapped tightly in plastic wrap at room temperature for up to 5 days; or in the freezer for up to 2 months. To defrost, move the wrapped bread to the refrigerator overnight. Reheat in a 350°F [180°C] oven for 5 to 10 minutes or until heated through.