Chocolate Chip Banana Nut Bread

Ingredients

• Bananas: I use medium-large bananas so not small ones but not giant ones. It’s best to measure it out by weight but if you don’t have a scale, just use three medium-large ripe bananas. 
• Flour: I use all purpose flour in most of my recipes and I HIGHLY recommend using a digital scale, as flour is so often over measured.
  • 1:1 Gluten-free flour substitutes should work fine. 
• Baking Powder: I use just baking powder and don’t recommend switching it for baking soda.
• Sugar: I use granulated sugar and don’t recommend swapping it for anything else or reducing it by more than 25g. If you’d like to skip the sugar mixed with the walnuts, that would work fine. 
• Oil: I use oil in my banana bread because I find that it makes it a little fluffier and spongier. I used vegetable oil but any neutral oil works fine as well. 
• Eggs: Large room temperature eggs, place them in hot water for a few minutes if they’re cold.
• Greek yogurt: I like to add greek yogurt as a healthier option but sour cream and plain yogurt also work. Make sure the yogurt is unsweetened. 
• Chocolate chips: I used mini chocolate chips because they’re lighter in weight and are less likely to sink to the bottom of the bread. Mini chocolate chips usually come as semi-sweet but you can use milk or dark chocolate if you find them. Or you can chop up any kind of chocolate bar but make sure they’re small chunks. 
• Walnuts: I used walnuts just because I feel like I have such few recipes using walnuts lol. I also am obsessed with this sugared walnut filling so I thought it would be perfect to use here. You can certainly use any type of nut you prefer though. I will definitely be making this in some way with pecans one day!

Step-by-Step Instructions

Step 1: Mash the bananas well, until there are no more large chunks and it looks like puree. Set aside. 

Step 2: Whisk together the sugar and the oil, until they’re well combined.

Step 3: Whisk in the eggs. For a little extra fluffy bread, add one egg at a time, whisking until each one is completely combined. Then add the other egg, etc. 

Step 4: Add the greek yogurt and vanilla and whisk until it’s completely smooth.

Step 5: Whisk together the dry ingredients and then add them into the wet ingredients, whisking just until they’re completely combined.

Step 6: Fold in the chocolate chips and half of the walnuts just until they’re evenly distributed.

Step 7: Fill the bread pan halfway. Blend the rest of the chopped walnuts with 1-2 Tbsp of granulated sugar and sprinkle half of it on top of the batter with a few chocolate chips. Pour the rest of the batter on top and repeat the toppings on top of the banana bread.

Step 8: Bake for about 60 minutes, until you insert a knife in the center and no wet batter comes out.

Pro Tips for the best banana bread:

• Make sure to use the right pan for this banana bread. I recommend a 9×5” metal loaf pan. Don’t use a glass pan or it won’t bake properly. 
• Don’t swap or reduce any of the ingredients if I didn’t mention them in the ingredient section above. 
• Use a digital scale to measure your ingredients for the most accurate measurements. If your three bananas are more than 400 grams, use just the 400. If it’s less, add a little water to the banana mash to bring it up to 400 grams. 

Frequently Asked Questions