Best Banana Bread with Chocolate Chips and Walnuts Recipe
This Best Banana Bread with Chocolate Chips and Walnuts is a moist and flavorful quick bread that combines the natural sweetness of ripe bananas with rich chocolate chips and crunchy walnuts. Made with melted butter and Greek yogurt for extra tenderness, this homemade banana bread is perfect for breakfast, snack, or dessert and easy to prepare with simple ingredients.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Banana Bread Batter
- 2 large, overripe bananas (about 1.5 cups mashed, may need 3 bananas)
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 2 large eggs
- 1/2 cup butter, melted
- 1/2 cup plain Greek yogurt
- 2 teaspoons vanilla bean paste
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1/2 cup chopped walnuts
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it reaches the perfect temperature for baking your banana bread.
- Mash Bananas and Sugars: In a large mixing bowl, mash the overripe bananas together with the brown sugar and white sugar until the mixture is smooth and well combined.
- Add Wet Ingredients: Whisk in the eggs, Greek yogurt, melted butter, and vanilla bean paste thoroughly until the batter is smooth and consistent.
- Mix Dry Ingredients: Add the all purpose flour, baking soda, and salt to the wet ingredients and stir with a wooden spoon just until combined to avoid overmixing and tough bread.
- Fold in Mix-ins: Gently fold in the chocolate chips and chopped walnuts, saving some to sprinkle on top of the batter before baking.
- Prepare Loaf Pan: Line a 9×5 inch loaf pan with parchment paper, leaving an overhang on the sides to create a sling, and spray or butter the parchment paper for easy removal.
- Pour Batter: Pour the batter into the prepared loaf pan, smoothing the top, and sprinkle the reserved chocolate chips and walnuts evenly over the surface.
- Bake: Bake the banana bread in the preheated oven for 50-60 minutes, until a toothpick inserted into the center comes out mostly clean or with a few moist crumbs.
- Cool: Let the banana bread cool in the pan for 10 minutes, then use the parchment sling to lift it out and transfer it to a wire rack to cool completely before slicing.
Notes
- Use very ripe, spotted bananas for the best sweetness and moisture.
- Do not overmix the batter once the flour is added to keep the bread tender.
- Greek yogurt adds moistness and a slight tang, but you can substitute with sour cream or buttermilk.
- Check baking time starting at 50 minutes as ovens may vary.
- Store banana bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
