Dark Chocolate Chip-Walnut Banana Bread is a classic quick bread recipe that’s moist, flavorful and an easy way to satisfy your sweet tooth!
Happy Thursday! Help yourself to a slice of Dark Chocolate Chip-Walnut Bread! It’s easy to make~ no mixer required and makes the kitchen smell wonderful while baking too.
I had a bag of Nestle Toll House Dark Chocolate Chip Morsels in the pantry left over from my Smorgasbord Cookies. The morsels are a little larger than standard chocolate chips and add a little indulgence, but you can use the chips you prefer; bittersweet or semi sweet chocolate chips will work fine.
The walnuts in this banana bread add a little texture and a satisfying crunch. If you’re not a nut fan, omit them or substitute pecans if that’s what you have. If you love nuts in your banana bread, you may want to double the amount. Toasting the nuts first releases their oils and boosts the flavor. To toast nuts: Spread nuts out in an even layer on a sheet pan in a 350° oven for 6-8 minutes or until fragrant. Your nose knows ;) when they’re done. Remove from oven and allow them to cool.
For easy removal, I like to line my pan with parchment paper. Spray your pan and then line your pan with parchment paper that hangs over the edge of your pan. The spray will keep your paper in place and from slipping so no batter gets underneath the paper. Parchment is nonstick and you can lift the bread out of the pan using the ends of the paper. Parchment paper also helps regulate the temperature and can neutralize hot spots as a barrier between the pan and your batter.
Dark Chocolate Chip-Walnut Banana Bread
Makes one 9-inch loaf
2 cups unbleached all-purpose flour
3/4 cup brown sugar
3/4 teaspoon baking soda
1/2 teaspoon table salt
1/2 teaspoon cinnamon
1/2 cup toasted walnuts, chopped coarse (may omit or substitute toasted pecans)
1 cup dark chocolate morsels, divided 3/4 cup and 1/4 cup (use milk or semi-sweet chocolate chips if preferred)
3 very ripe bananas, soft, mashed well
2 large eggs, beaten lightly
I stick unsalted butter, melted and cooled
1 teaspoon vanilla extract
Adjust oven rack to lower middle position and preheat oven to 350 degrees.
Spray 9-by-5-by-3-inch loaf pan with nonstick spray and line with parchment paper that hangs over the edge of your pan. Spray parchment paper; set aside.
Whisk together flour, sugar, baking soda, salt and cinnamon in medium bowl; set aside.
In large bowl, mix mashed bananas with eggs, cooled melted butter, and vanilla. Fold in walnuts and 3/4 cup chocolate chips. Add dry ingredients into wet ingredients with rubber spatula until just combined (do not overmix which will make bread dense). Scrape batter into prepared loaf pan and sprinkle top with remaining 1/4 cup chocolate chips. Bake 55 – 65 minutes or until loaf is golden brown and toothpick inserted in center comes out clean, with no batter (melted chocolate on toothpick is fine). During last 10 minutes of baking time, cover top of bread with foil to prevent overbrowning if needed. Cool in pan for 5 minutes, then lift bread from pan using parchment paper and transfer to wire rack to cool. Serve warm or at room temperature.
I always get comments about baking times varying when I share recipes. Oven temperatures vary, depending on brand, age, whether electric or gas and it’s not unusual for an oven to run 5 or 10 degrees hotter or colder. Also, make sure you preheat your oven long enough, at least 20 minutes. If you’re not familiar with your oven, invest in an inexpensive oven thermometer to monitor the temperature.
A note about pans: Pans affect baking times too. To prevent your banana bread from overbrowning, avoid glass plans. Glass is an insulator will often burn bread. Use a light-colored metal pan. Dark pans absorb the heat and can also cause overbrowning. If your pan is dark, wrap the outside with heavy duty aluminum foil before baking.
Banana bread may be frozen up to 3 months. To freeze, allow bread to cool completely, then wrap in a freezer safe plastic bag, with all air removed, or wrap in plastic wrap and then foil.
Dark Chocolate Chip-Walnut Banana Bread
- 9-by-5-by-3-inch loaf pan
- 2 cups unbleached all-purpose flour
- 3/4 cup brown sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/2 teaspoon cinnamon
- 1/2 cup toasted walnuts chopped coarse (may omit or substitute toasted pecans)
- 1 cup dark chocolate morsels divided 3/4 cup and 1/4 cup (use milk or semi-sweet chocolate chips if preferred)
- 3 very ripe bananas soft, darkly speckled, mashed well
- 2 large eggs beaten lightly
- I stick unsalted butter melted and cooled
- 1 teaspoon vanilla extract
- Adjust oven rack to lower middle position and preheat oven to 350 degrees.
- Spray 9-by-5-by-3-inch loaf pan with nonstick spray and line with parchment paper that hangs over the edge of pan. Spray parchment paper; set aside.
- Whisk together flour, sugar, baking soda, salt and cinnamon in medium bowl; set aside.
- In large bowl, mix mashed bananas with eggs, melted butter, and vanilla. Fold in walnuts and 3/4 cup chocolate chips.
- Add dry ingredients into wet ingredients with spatula until just combined (do not overmix which will make bread dense). Scrape batter into prepared loaf pan and sprinkle top with remaining 1/4 cup chocolate chips.
- Bake 55 – 65 minutes or until loaf is golden brown and toothpick inserted in center comes out clean with no batter (melted chocolate on toothpick is fine). During last 10 - 15 minutes of baking time, cover top of bread with foil to prevent overbrowning if needed.
- Cool in pan for 5 minutes, then lift bread from pan using parchment paper and transfer to wire rack to cool. Serve warm or at room temperature.
- If you’re not a nut fan, omit the walnuts or substitute pecans if that’s what you have. If you love nuts in your banana bread, you may want to double the amount. Toasting the nuts first releases their oils and boosts the flavor. To toast nuts: Spread nuts out in an even layer on a sheet pan in a 350° oven for 6-8 minutes or until fragrant. Your nose knows ;) when they’re done. Remove from oven and allow them to cool.
- Make sure you preheat your oven long enough, at least 20 minutes. Invest in an oven thermometer. Oven temperatures can vary and it's not unusual for an oven to run 5 or 10 degrees hotter or colder.
- About pans: To prevent your banana bread from overbrowning, avoid glass plans. Glass is an insulator will often burn bread. Use a light-colored metal pan. Darker pans absorb the heat and can also cause overbrowning. If your pan is dark, wrap the outside with heavy duty aluminum foil before baking.
- Banana bread may be frozen up to 3 months. To freeze allow bread to cool completely, then wrap in a freezer safe plastic bag, with all air removed, or wrap in plastic wrap and then foil.
If you’re looking for other recipes to satisfy your family’s sweet tooth, I highly recommend Smorgasbord Cookies, the ultimate chewy, chocolate chip cookies, packed with additional sweet and salty mix-ins for a smorgasbord of flavor.
Or indulge in another quick bread recipe:
Cinnamon Swirl Apple Fritter Bread.
As an Amazon associate, I earn from qualifying purchases. If you purchase anything through an affiliate link, I earn a small commission at no extra cost to you.
Happy Baking ♥
LUV THIS…HATE BANANAS…THIS ROCKS!! franki
Say it isn’t so Franki…we’d be lost without bananas :) Stay safe ♥
Mary How funny. I have bananas sitting on my counter getting too ripe and was planning on making bread with them today. Great idea to add some chocolate chips to the mixture. When if not now could we use a little chocolate!!!😊🐕🐕
Amen Kathy, Happy Baking! ♥
My thoughts exactly! These will happen today. Thanks Mary!
Thankyou for all of the wonderful pictures, recipes and inspirational thoughts you have shared with your readers. It is so uplifting to see especially during with these trying times we are living in.
Thank you for your sweet comment and visits Karen. Stay safe ♥
Mary, your site is so calming and uplifting in these times. I live on Lake Lanier in GA and this banana bread recipe was quite a success with with our Friday night social group. Yes, yes, we practiced social distancing as each couple brought their own boat and anchored a bit away from each other. However, this recipe got us a bit closer. Having no nuts, I subbed coconut and went heavy on the chips. When done and cut it was more .like a bread pudding inside….so yummy. Only thing better would have had some whipped cream! Thanks for the recipe that everyone requested.
It all looks wonderful, Mary! My neighbors brought me dinner the other night: pork loin casserole (pork loin, apples and stuffing), a loaf of banana walnut bread and two decadent cupcakes! They used to own a cupcake shop here in Omaha. People have been so sweet.
I’m so glad Pat! Stay safe and enjoy. ♥
So yummy, yummy!
Today’s a great day to make it……..
Thank you for the great recipe.
Thank you Jane, Happy Thursday! ♥
Mary, love being in touch via Home is Where the Boat Is. Did not get an opportunity to tell you and David how happy I was to spend time with you. I did not realize you would be gone when I awoke the next morning. Your emails are a delight for me and especially now with things “sheltered” and scary!
Oh thank you so much Ann! It was a treat for us to spend time with you too. Ginny told me Bill’s birthday was this past week, I know that must have been difficult. Keeping you in our thoughts and prayers. Stay safe! ♥
Yum, especially with the dark chocolate! 😋 I have a recipe very close to this, with the addition of peanut butter and it is very good too. Yesterday I baked some zucchini muffins and they really hit the spot giving me energy for some yard work and putzing in my shed. We hit 50 degrees and it was awesome to be outside. Thank you Mary for the continued good cheer and yummy recipes!
Hi Cyndi, Enjoy your muffins and warming temps! ♥
You read my mind! I am caring for my ex hubby who had foot surgery and is not yet mobile. He requested a banana bread muffins. This will make him happier! While I am at it going to make the cinnamon swirl too. Shelves are still pretty bare here, it’s hit and miss to find things even like carrots, celery, onions. Forget about meat, fish and poultry. Luckily we are eating fish out of his chest freezer and last of the piggy he picked up last fall. So finding chocolate chips is going to be fun. Thanks so much for the fantastic recipes, will keep my mind and body busy!
When I get to the store to get some bananas, I am going to try this bread. I made the Smorgasbord cookies, and my daughters loved them.
I’m so glad to hear that Ann, I hope you enjoy the bread too. ♥
This looks delicious Mary. Since we’re all cooking more, dessert is often on the menu! Especially chocolate! Stay safe! Clara ♥️
Thank you Clara, you too! ♥
I am going to make the bread, when I get to the store to get bananas, I made the Smorgasbord cookies, my daughters, thought they were so good, and wanted me to make them again
Looks delish, like minds, I tried the best chocolate swirl banana recipe last week, husband sliced in before I got any pics to share, I lived on it for breakfast, lunch and dinner, oh, and snacks too! Something so comforting about mashing, stirring and baking to soothe away the worlds stress. It’s 29 degrees this morning, warm banana bread is sounding extra good!
Oh my goodness…I can’t believe your temps! It’s like our climates flip-flopped. We’re hitting the upper 80s by the weekend. I’m not prepared for mid 80s in March. Hope your gardening and baking keeps you warm ♥
Looking at those breads makes my mouth water! They look so yummy that I can’t decide which one to make first! Thanks..
I was just thinking that I needed to make banana bread today! Thanks for this delicious looking recipe!
Yum!! On my bake list for the day 😊
I’ve never been a fan of banana bread, but if it’s full of walnuts and chocolate chips, I might just change my mind!!
That looks soooooooooo good! Thanks for all your pretty postings… we need these posts more then ever right now! 🤗
All of the recipes look so tempting this morning…I’ll need to see what Instacart can find for me in the stores…(that’s an interesting activity! One never quite knows what will be substituted until the groceries arrive! It’s a handy service to have, tho…) Thanks so much, once again, for ramping up my urges to bake something special.
Enjoy the day and try to stay cool…we are headed for 90 degrees today!
Your posts are always a delight for the eyes! Especially in these uncertain,anxious times. I think I’ll try the apple fritter bread :)
That is a beautiful loaf of banana bread! thank you for the inspiration. Have a nice weekend & hope everyone stays well :)
My stomach is growling, then I see your post for this bread.
I will be making it.
Sounds good Mary, I always choose dark chocolate if I have a choice:@)
Will try AFTER Lent!! No desserts until after Lent..then on Easter Sunday it’s dessert PALOOZA!!!
I can practically smell the wonderful aroma of your chocolate chip banana bread, Mary. I’m one that so dislikes the smell, taste, and texture of raw banana, BUT I love them in baked goods! I know, crazy, right? Thanks for the recipe. We all need comfort food. 💕
Mary, the dark chocolate chip-walnut bread looks so delicious. I have everything but chocolate chips. I am going to make my sweet Daddy banana nut bread tomorrow. Thanks for sharing your recipes.♥️
Thanks Mary, I had 3 ripe bananas and everything else needed for the recipe. I made it yesterday and my husband said “Now that is delicious” and it is a wonderful combination of some of my favorite things… especially dark chocolate! Love your blog… Judy
So glad you enjoyed it Judy! Thanks for letting me know and stay safe ♥
Made this morning and it was fantastic!
Was short on chocolate chips, did half chocolate chip and the other half peanutbutter. Also added a 1/4 cup ground flax seed. Thank you for sharing!
I usually do not join sites, however, when I saw your two little lovies and read your post about losing your baby, I knew this was one I had to join. We just lost our beloved Cricket last week. My heart is heavy and reading about someone else who loves their dogs is comforting. Your beautiful pictures, creative ideas and delicious recipes all make me so happy that I am now a subscriber! Thank you Mary.
I’m so sorry for your loss Jan. Losing a four legged family member is never easy but what a difficult time it must be right now. Thank you for your visit and comment! Hope you have another pup in your life soon. 🐾
That looks sooo yummy 😍
Im not a baker but my little one needs a lil something special this afternoon. Can I make this if I only have 2 bananas? Please help me make due!
Hi Sarah, You can replace one banana with 1/2 cup of applesauce, but don’t use more than 1 cup of applesauce because the mixture will be too wet. Hope that helps!