I didn’t think banana bread could get any better but when you add mini chocolate chips and chopped walnuts (or pecans!), it does. This chocolate chip banana nut bread is the PERFECT not-so-basic banana bread recipe to impress all your friends and family!
Bananas are one of my favorite ingredients to bake with. It’s almost hard to mess it up because it pairs so well with so many flavors like nuts, chocolate, cinnamon, pumpkin, etc. I wanted to make a chocolate chip banana bread but I wanted it to be a little fancier so I added finely chopped (or roughly ground) walnuts tossed with a little sugar.
Why you’ll love this chocolate chip banana nut bread
- Convenient when you have three ripe bananas.
- Studded with mini chocolate chips but not overpowered by chocolate.
- This banana bread is so moist but not at all gummy.
- Banana flavor pairs beautifully with the semi-sweet chocolate and sugared walnuts.
If you like this banana bread, it’s adapted from my classic banana bread recipe. I also have a double chocolate banana bread, pumpkin banana bread and a cinnamon swirl one. You’ll also love my banana bread muffins and pumpkin banana muffins!
- 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 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
I recommend 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.
Yup! You can use any kind of nut you want. I think pecans would be great or if you don’t like nuts, you can skip them altogether and make this just a chocolate chip banana bread.
I stick a knife all the way down the center (the tallest part) and if it comes out with moist crumbs instead of gummy batter it’s done baking.
How to store banana bread
I place the bread under a cake dome or in an airtight container or ziplock bag at room temperature for 2-3 days. If it’s longer you can refrigerate it for a couple of days but it may dry out quicker in the fridge, so I recommend freezing instead.
You can freeze the whole thing or each individual slice with plastic wrap and then place them in a freezer bag. Bring back to room temperature before serving.
Thanks so much for reading today’s post, if you have any questions just comment down below.
If you make this chocolate chip banana nut bread recipe I would appreciate it if you would leave a star rating or review!
As always, have a blessed day and happy baking!
Chocolate Chip Banana Nut Bread
- 3 (400g or 1 3/4 cup) large ripe bananas mashed
- 1 cup (200g) granulated sugar
- 1/2 cup (118mL) vegetable oil
- 3 large eggs room temperature
- 1/4 cup (56g) greek yogurt (or sour cream)
- 1 tsp vanilla extract
- 2 1/4 cups (270g) all-purpose flour spooned and leveled
- 1 Tbsp baking powder
- 1/2 tsp fine sea salt
- 2/3 cup (4oz) mini semi-sweet chocolate chips
- 1/2 cup (4oz) finely chopped or roughly ground walnuts
- 1-2 Tbsp (12-25g) granulated sugar
- Preheat the oven to 350F/177C convection (325F/163C conventional + a few more minutes of bake time). Grease and line a 9”x5” loaf pan with baking spray and parchment paper.
- In a medium bowl, mash the bananas until it looks like puree and there are no more large chunks.3 (400g or 1 3/4 cup) large ripe bananas
- In a large bowl whisk together the sugar and oil until they're combined.1 cup (200g) granulated sugar, 1/2 cup (118mL) vegetable oil
- Add the eggs, one at a time, whisking until each one is fully incorporated.3 large eggs
- Then add the greek yogurt and vanilla, whisking for 2 minutes, until they are completely smooth.1/4 cup (56g) greek yogurt, 1 tsp vanilla extract
- Add in the mashed bananas and whisk until it’s combined.
- Fold in the flour, baking powder and salt just until the last streak of flour is combined.2 1/4 cups (270g) all-purpose flour, 1 Tbsp baking powder, 1/2 tsp fine sea salt
- Fold in half of the walnuts and a 3/4 of the chocolate chips.2/3 cup (4oz) mini semi-sweet chocolate chips, 1/2 cup (4oz) finely chopped or roughly ground walnuts
- Toss the rest of the walnuts with 1-2 Tbsp of sugar.1-2 Tbsp (12-25g) granulated sugar
- Pour half of the batter into the prepared loaf pan and sprinkle some chocolate chips and half of the sugared walnuts on top. Then pour in the rest of the batter and with top the rest of the chocolate chips and sugared walnuts.
- Bake for 60ish minutes, (insert a knife in the center and make sure no raw batter comes out on it). Remove from the oven and let it cool in the pan for 30-60 minutes.