Banana Chocolate Chip Walnut Bread Recipe – Easy Baking Guide

Last Updated on 4 months by Neha Deshmukh

Banana Chocolate Chip Walnut Bread Recipe – Easy Baking Guide

Hey everyone! If you’re anything like me, you always have a bunch of overripe bananas sitting on your counter, just begging to be used. And honestly, there’s no better way to use them than in a warm, comforting loaf of banana bread. This Banana Chocolate Chip Walnut Bread is a family favorite – I first made it when my niece came to visit, and it disappeared in a flash! It’s super easy, incredibly moist, and packed with flavor. Let’s get baking!

Why You’ll Love This Recipe

This isn’t just any banana bread. It’s the perfect balance of sweet, nutty, and chocolatey goodness. It’s incredibly easy to whip up, even if you’re a beginner baker. Plus, it’s a fantastic way to reduce food waste and enjoy a delicious treat. Honestly, the smell alone while it’s baking is enough to make your day!

Ingredients

Here’s what you’ll need to make this delightful loaf:

• 3 large ripe bananas, mashed (about 1 ½ cups)
• 2 large eggs
• ½ cup (113g) melted butter
• 1 tsp vanilla extract
• 2 cups (250g) all-purpose flour
• ¾ cup (150g) sugar
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup (85g) chocolate chips
• ¼ – ½ cup (30-60g) walnuts, chopped (optional)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Bananas: Choosing the Right Ripeness

Seriously, the riper the bananas, the better! Those brown spots aren’t just for show. They mean the bananas are sweeter and softer, which will give you a more flavorful and moist bread. I usually wait until my bananas are almost completely brown before using them.

Flour: All-Purpose vs. Whole Wheat Options

I typically use all-purpose flour for this recipe, but you can substitute up to ½ cup with whole wheat flour for a slightly nuttier flavor and added fiber. Just keep in mind it might make the bread a little denser.

Butter: Salted or Unsalted?

I prefer using unsalted butter so I can control the salt level, but if you only have salted butter on hand, that’s totally fine! Just reduce the amount of salt in the recipe to ⅛ tsp.

Chocolate Chips: Types and Quality

Feel free to use your favorite type of chocolate chips! Milk chocolate, dark chocolate, or even semi-sweet all work beautifully. I like to use good quality chocolate chips – they really make a difference in the overall flavor.

Walnuts: Toasting for Enhanced Flavor

Toasting the walnuts before adding them to the batter really brings out their flavor. Just pop them in a dry skillet over medium heat for 5-7 minutes, stirring frequently, until fragrant. My grandmother always toasted her nuts, and it’s a habit I’ve kept!

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mash those bananas really well! Then, whisk in the eggs, melted butter, and vanilla extract until everything is smooth and combined.
3. In a separate bowl, sift together the flour, sugar, baking soda, and salt. Sifting helps to ensure everything is evenly distributed and prevents lumps.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can lead to a tough bread. Gently fold in the chocolate chips and walnuts (if using).
5. Line a 9×5-inch loaf pan with parchment paper (this makes it super easy to remove the bread later!) or grease it lightly with cooking spray.
6. Pour the batter into the prepared pan and gently tap it on the counter a few times to release any air bubbles.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Expert Tips

A few little secrets to help you bake the perfect loaf:

• Achieving the Perfect Texture: Don’t overmix the batter! A few lumps are okay.
• Preventing a Soggy Bottom: Make sure your oven is properly preheated and that the loaf pan isn’t touching the sides of the oven.
• Ensuring Even Baking: Rotate the loaf pan halfway through baking for even browning.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Banana Bread: Substitute the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and use a vegan butter substitute. My friend Priya swears by this version!
• Gluten-Free Banana Bread: Use a gluten-free all-purpose flour blend.
• Spice Level: Adding Cinnamon or Nutmeg: Add ½ tsp of cinnamon or nutmeg to the dry ingredients for a warm, cozy flavor.
• Festival Adaptations: Christmas & Diwali: Add a sprinkle of cardamom and saffron for a festive touch during Diwali, or mix in some dried cranberries and orange zest for a Christmas-themed loaf.

Serving Suggestions

This banana bread is delicious on its own, but it’s even better with a smear of butter, a dollop of cream cheese, or a scoop of vanilla ice cream. It’s also fantastic with a cup of chai!

Storage Instructions

Store leftover banana bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

Let’s answer some common questions:

• Can I freeze banana bread? Absolutely! Wrap the cooled loaf tightly in plastic wrap and then in foil, and freeze for up to 3 months.
• What’s the best way to mash bananas for bread? A fork works perfectly! You can also use a potato masher for a smoother consistency.
• Can I substitute the walnuts with other nuts? Definitely! Pecans, almonds, or even macadamia nuts would be delicious.
• How do I know when the banana bread is fully baked? A toothpick inserted into the center should come out clean, or with just a few moist crumbs attached.
• My banana bread is too dry, what went wrong? You may have overbaked it, or used too much flour. Make sure to measure your ingredients accurately and check for doneness a few minutes before the recommended baking time.

Enjoy your baking! I hope this recipe brings as much joy to your kitchen as it does to mine.