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Dark Chocolate Chip-Walnut Banana Bread

This 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!
Prep Time15 mins
Cook Time1 hr 5 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: banana bread, chocolate chips, quick bread, walnuts
Servings: 16

Equipment

  • 9-by-5-by-3-inch loaf pan

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.