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Thick slices cut from a loaf of chocolate chip walnut banana bread on a wood cutting board.
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5 from 1 vote

Best Banana Bread with Chocolate Chips and Walnuts

Moist, delicious and made with just two bananas, this one bowl Chocolate Chip Walnut Banana Bread recipe is a real treat!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Breakfast and Brunch, Dessert, Desserts, Snacks
Cuisine: American
Servings: 10
Calories: 405kcal
Author: Jessica Lawson

Equipment

Ingredients

  • 2 large, overripe bananas Should be 1.5 cups. Might need to use 3 bananas.
  • ½ cup brown sugar
  • ¼ cup white sugar
  • 2 large eggs
  • ½ cup butter melted
  • ½ cup plain Greek yogurt
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup chocolate chips
  • ½ cup chopped walnuts

Instructions

  • Preheat oven to 350 degrees.
  • In a large mixing bowl, mash bananas with brown sugar and white sugar until well combined.
  • Whisk in eggs, greek yogurt, melted butter and vanilla.
  • Add flour, baking soda and salt and stir with a wooden spoon until just combined.
  • Fold in chocolate chips and walnuts. Save a few for sprinkling on top.
  • Fit a 9x5 loaf pan with a sheet of parchment paper hanging over the sides to form a sling. Spray with oil spray or butter on top of the parchment.
  • Pour batter into prepared loaf pan. Sprinkle the top with reserved (or additional) chocolate chips and walnuts.
  • Bake at 350 degrees for 50-60 minutes until a toothpick inserted into the center of the loaf comes out mostly clean or with a few moist crumbs.
  • Let banana bread cool in the pan for 10 minutes, then use the parchment paper sling to lift it out and transfer to a wire rack to cool completely before slicing.

Notes

  • Only use overripe bananas. The best bananas are mostly brown or even turning black. If your bananas aren't quite ready yet, you can either wait a few days (totally unrealistic!) or roast them! Poke a few holes in the skins, place on a parchment lined baking sheet and roast at 375 degrees for about 20 minutes until black and shiny. Let them cool before peeling and mashing.
  • Don't over mix the batter. You don't need a stand mixer or a hand mixer for this recipe. The more you work your batter, the tougher your banana bread will be. For tender, moist banana bread, mix the ingredients together just until everything is incorporated.
  • Don't over bake! Check for doneness at 50 minutes. Then test in 2-3 minute increments until it's done.

Nutrition

Calories: 405kcal | Carbohydrates: 53g | Protein: 6g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 62mg | Sodium: 321mg | Potassium: 235mg | Fiber: 2g | Sugar: 30g | Vitamin A: 355IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 2mg