← Back to the recipe

Print: Chocolate Chip Walnut Banana Bread

Press Ctrl+P (⌘P on a Mac) to print.

Big type for easier reading on US Letter or A4; long recipes run onto a second page.

Banana Bread · Chocolate Chip Walnut

Chocolate Chip Walnut Banana Bread

Our classic banana bread loaded with melty chocolate chips and toasted walnuts, finished with a crunchy sugar top. It's a treat that still counts as breakfast.

Scan for the recipe
Prep
20 min
Cook
1 hr 5 min
Total
1 hr 55 min
Serves
10 · 1 loaf
Level
Easy

Ingredients

Batter

  • 3 large ripe bananas, very spotty, about 1 1/2 cups mashed
  • ½ cup unsalted butter, melted and slightly cooled, plus a little for the pan
  • ¾ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • ¼ cup sour cream or plain yogurt
  • 1 tsp vanilla extract
  • 1 ¾ cups all-purpose flour, plus 1 tablespoon for tossing
  • 1 tsp baking soda
  • ½ tsp kosher salt

Mix-ins

  • ¾ cup semisweet chocolate chips
  • ½ cup walnuts, chopped
  • 1 tbsp turbinado or granulated sugar, for the top

Steps

  1. Heat the oven to 350°F (175°C). Butter a 9x5-inch loaf pan and line it with a parchment sling.
  2. Spread the walnuts on a small baking sheet and toast them in the oven until fragrant. Let them cool.
  3. In a large bowl, mash the bananas with a fork, then whisk in the melted butter, brown sugar, eggs, sour cream and vanilla.
  4. Whisk in the baking soda and salt, then fold in 1 3/4 cups flour just until barely combined.
  5. Toss the chocolate chips and walnuts with the extra tablespoon of flour (this keeps them from sinking), then fold them into the batter.
  6. Scrape into the pan, smooth the top and sprinkle evenly with the turbinado sugar.
  7. Bake until a toothpick in the center comes out without wet batter (melted chocolate is fine). Tent with foil after 45 minutes if the top is getting dark.
  8. Cool 15 minutes in the pan, then lift out and cool at least 15 minutes more on a rack before slicing.

Tip: Skip the walnuts for a nut-free loaf and use 1 cup chocolate chips instead.

Tip: A toothpick may hit a melted chip. Test in a second spot before deciding it's underbaked.

Storage: Wrapped at room temperature up to 3 days.

Make ahead: Freeze the whole loaf or slices up to 3 months.

Estimated nutrition per serving: 390 calories · protein 6 g · carbohydrates 53 g · fiber 3 g · sugars 30 g · fat 19 g (saturated 9 g) · sodium 240 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 12 of 12 ingredients.