Chocolate Chip Banana Bread With Walnuts
4.3
(552)
We love classic banana bread as much as the next person who chronically “forgets” about those last two bananas until it’s too late to do anything else with them. But why make it plain when you could make a wonderfully moist banana bread strewn with crunchy, toasty walnuts and melty dark chocolate? Two flavors that, by all accounts, are the most complementary to bananas’ sweet tropical essence.
Don’t attempt to make this loaf with bright yellow bananas. For the best flavor and texture, you want well-spotted overripe bananas that mash easily into a paste. If you find you have ripened bananas before you’re ready to bake, peel them and stash the mashed bananas in a freezer bag, then pull out what you need and let them thaw while you gather the rest of your ingredients.
We call for standard dark chocolate chips, but you can use whatever you keep on hand, be it mini chocolate chips or a bar cut into shavings. If you prefer banana bread with a heartier crumb, substitute up to half the all-purpose flour in the dry ingredients with whole wheat flour. Not a walnut person? Pecans work equally well, as would toasted coconut, pistachios, or cashews.
You could also transform this easy banana bread into easy banana muffins: Spray a muffin pan with nonstick spray and fit the molds with paper or silicone liners. Fill them three quarters of the way to the top, and check your muffins for doneness after 25–30 minutes in the oven.
Recipe information
Total Time
1 hour 30 minutes
Yield
Makes 1 (9”) loaf
Ingredients
Preparation
Step 1
Position a rack in the center of the oven and preheat to 350°F. Lightly coat a 9x5" loaf pan with nonstick vegetable oil spray. Line with parchment paper, leaving overhang on long sides. Scatter ½ cup chopped walnuts on a rimmed baking sheet. Bake, tossing halfway through, until darkened in color and fragrant, 10–14 minutes. Let cool on baking sheet.
Step 2
Whisk together 1½ cups (188 g) all-purpose flour, 1 tsp. baking soda, 1 tsp. baking powder, and 1 tsp. Diamond Crystal or ½ tsp. Morton Kosher salt in a medium bowl to combine. Combine ½ cup semisweet chocolate chips and the toasted, cooled walnuts in a small mixing bowl; add 1 Tbsp. flour mixture and toss to coat.
Step 3
Beat ½ cup (1 stick) unsalted butter, room temperature in the bowl of an electric mixer fitted with a paddle attachment on medium speed until light and fluffy, about 2 minutes. (Alternatively, use a large bowl and electric hand mixer.) Add 1 cup (200 g) granulated sugar and mix on medium speed until well combined and fluffy, 2–3 minutes. With the mixer running on medium speed, beat in 2 large eggs one at a time, waiting until the first one is completely incorporated before adding the next. Add 1 cup mashed ripe bananas (from about 2 large bananas), 2 Tbsp. fresh lemon juice and 2 tsp. vanilla extract and mix on medium speed until completely combined, about 1 minute. Add the flour mixture to the wet ingredients and mix just until combined, about 30 seconds to 1 minute. Fold in the walnut and chocolate chip mixture until well dispersed, then transfer to prepared loaf pan and bang pan on counter once or twice to even out batter and release any trapped air bubbles.
Step 4
Bake until a toothpick inserted into the center comes out clean, about 55 minutes to 1 hour 5 minutes. Let cool in the pan for 15 minutes, then turn out onto a wire rack and let cool completely.
Do ahead: Banana bread can be made up to three days in advance. Store in an airtight container or cover tightly in plastic wrap at room temperature.
Editor’s note: This recipe was originally printed in the February 2000 issue of ‘Bon Appétit’ as ‘Banana Bread With Chocolate Chips and Walnuts.’ Head this way for more of our favorite quick bread recipes →
Recipe notes
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