Chocolate Chip Walnut Banana Bread: Moist, Easy & Irresistible

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Got overripe bananas? Don’t toss them. Make this irresistible Chocolate Chip Walnut Banana Bread instead!

Banana bread brings warmth to any kitchen. This classic treat combines soft, sweet bananas with a tender crumb. Add walnuts and chocolate chips, and you elevate it to something special.

The crunch of nuts pairs perfectly with melty chocolate. This recipe delivers a moist, easy-to-make loaf. It’s quick to whip up and feels homemade every time.

Perfect for beginners or seasoned bakers, this banana bread stands out for its flavor and simplicity.

Why These Muffins Stand Out

This banana bread bursts with flavor. It stays moist for days. Simple ingredients make it approachable. You likely have most items in your pantry.

The walnuts add a satisfying crunch. Chocolate chips bring a touch of indulgence. It’s versatile to enjoy it for breakfast, a snack, or dessert. The recipe balances sweetness with nutty richness. It’s a crowd-pleaser for all ages. You’ll find yourself making it again and again.

Ingredients You’ll Need

To make this banana bread, gather these ingredients:

• Bananas: 3 large, overripe (very spotty or black). They provide natural sweetness and moisture.
• All-purpose flour: 1 ½ cups. Forms the base of the loaf.
• Granulated sugar: ¾ cup. Adds sweetness without overpowering.
• Baking soda: 1 tsp. Helps the bread rise.
• Salt: ½ tsp. Enhances flavors.
• Unsalted butter: ⅓ cup, melted (or vegetable oil for a lighter texture).
• Eggs: 2 large. Bind the ingredients and add structure.
• Vanilla extract: 1 tsp. Boosts flavor.
• Semi-sweet chocolate chips: ¾ cup. Adds gooey, chocolatey bites.
• Chopped walnuts: ¾ cup. Provides crunch and nutty flavor.

Optional: A pinch of cinnamon for warmth.

Essential Equipment

• 9×5-inch loaf pan
• Mixing bowls
• Fork or potato masher
• Whisk
• Spatula or wooden spoon
• Measuring cups and spoons
• Oven
• Parchment paper or cooking spray
• Toothpick
• Wire cooling rack

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How to Make Banana Bread with Walnut & Chocolate Chip

Follow these steps for perfect banana bread:

1. Preheat the oven: Set it to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mash the bananas: Peel the bananas. Place them in a large bowl. Use a fork or potato masher to mash until smooth. Some small lumps are fine.
3. Mix wet ingredients: Add melted butter (or oil) to the mashed bananas. Stir in the sugar, eggs, and vanilla extract. Mix until well combined.
4. Combine dry ingredients: In a separate bowl, whisk flour, baking soda, and salt. If using cinnamon, add it here.
5. Combine wet and dry: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Avoid overmixing to keep the bread tender.
6. Add mix-ins: Fold in the chocolate chips and chopped walnuts. Ensure they’re evenly distributed.
7. Pour and bake: Transfer the batter to the prepared loaf pan. Smooth the top with a spatula. Bake for 55–65 minutes. Check doneness with a toothpick. It should come out clean or with a few moist crumbs.
8. Cool and serve: Let the bread cool in the pan for 10 minutes. Transfer to a wire rack to cool completely. Slice and enjoy warm or at room temperature.

Tips for the Best Banana Bread

For exceptional banana bread, keep these tips in mind:

• Use overripe bananas: Spottier bananas are sweeter and softer. They mash easily and enhance flavor.
• Don’t overmix: Stir the batter just until the flour disappears. Overmixing creates a dense loaf.
• Toast the walnuts (optional): Spread walnuts on a baking sheet. Toast at 350°F for 8–10 minutes. This deepens their flavor.
• Check for doneness: Ovens vary. Start checking at 55 minutes. A toothpick test confirms the bread is baked through.
• Storage tips: Store at room temperature for up to 2 days in an airtight container. Refrigerate for up to a week. Freeze slices for up to 3 months. Thaw at room temperature or warm in the microwave.

Variations & Substitutions

Customize your banana bread with these ideas:

• Nut-free option: Skip the walnuts. Add more chocolate chips or leave them out for a simpler loaf.
• Dairy-free swap: Use vegetable oil instead of butter. Ensure chocolate chips are dairy-free.
• Alternative mix-ins: Try pecans instead of walnuts. Add ½ tsp cinnamon for warmth. Mix in dried cranberries or raisins for a fruity twist.
• Gluten-free version: Use a 1:1 gluten-free flour blend. Check that baking soda and other ingredients are gluten-free.
• Lower sugar: Reduce sugar to ½ cup for a less sweet loaf. The bananas provide plenty of natural sweetness.

Frequently Asked Questions

Can I use frozen bananas?

Yes. Thaw frozen bananas completely. Drain excess liquid before mashing. They work just as well as fresh.

How do I know when the bread is fully baked?

Insert a toothpick into the center. It should come out clean or with a few moist crumbs. If wet batter sticks, bake longer.

Can I make muffins instead?

Absolutely. Use a muffin tin with liners. Fill each cup ¾ full. Bake at 350°F for 18–22 minutes. Check with a toothpick.

Can I double the recipe?

Yes. Use two loaf pans or make one large loaf and muffins. Adjust baking time as needed.

How do I prevent the bread from sticking to the pan?

Grease the pan well or use parchment paper. Let the bread cool slightly before removing it.

Can I add more chocolate chips or walnuts?

Yes, but don’t exceed 1 cup each. Too many mix-ins can weigh down the batter.

The banana bread with walnuts and chocolate chips is simple yet delivers big flavor. It’s perfect for breakfast, a snack, or dessert. Gather your ripe bananas and pantry staples.

Bake a loaf today. Share it with family or friends. Post your results on social media and tag us. We’d love to see your creation!

Enjoy the process and savor the delicious outcome.