Chocolate Chip Banana Bread Walnuts (Printable)

Moist banana bread rich with chocolate chips and crunchy walnuts, ideal for snacks or breakfast.

# What goes in:

→ Produce

01 - 3 medium ripe bananas, mashed (about 1 cup)

→ Dairy

02 - 1/2 cup unsalted butter, melted and cooled
03 - 1/4 cup milk
04 - 2 large eggs

→ Dry Ingredients

05 - 1 2/3 cups all-purpose flour
06 - 3/4 cup granulated sugar
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon ground cinnamon (optional)

→ Mix-ins

10 - 2/3 cup semisweet chocolate chips
11 - 2/3 cup chopped walnuts
12 - 1 teaspoon vanilla extract

# Directions:

01 - Preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
02 - In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon if using.
03 - In a separate bowl, blend the mashed bananas, melted butter, milk, eggs, and vanilla extract until smooth.
04 - Pour the wet ingredients into the dry mixture and stir gently until just combined, avoiding overmixing.
05 - Fold in the chocolate chips and chopped walnuts evenly.
06 - Pour the batter into the prepared loaf pan and smooth the surface.
07 - Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean, allowing for a few moist crumbs but no wet batter.
08 - Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

# Expert Advice:

01 -
  • The chocolate chips melt into pockets of sweetness while the walnuts add texture that keeps every bite interesting.
  • This is the kind of bread that tastes indulgent but won't make you feel guilty about eating it for breakfast.
  • It's foolproof enough to bake while doing other things, yet impressive enough to bring somewhere and have people ask for the recipe.
02 -
  • Brown spots on your bananas mean sugar and flavor; pale yellow bananas will make the bread taste like banana skin, which is not the goal.
  • Don't open the oven door to peek until at least 45 minutes have passed, the temperature drop can cause collapse and uneven baking.
  • A toothpick with wet batter means it needs more time, but a few moist crumbs clinging to it is actually perfect and means you won't overbake into dryness.
03 -
  • Room temperature ingredients mix more smoothly and create a better texture than cold eggs straight from the fridge or melted butter that's still hot.
  • A loaf pan lined with parchment paper means you can lift the entire baked bread right out without wrestling with it or risking damage to the sides.

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