Take baking back to its nostalgic roots with my easy chocolate chip banana nut bread recipe. Combining semisweet chocolate with the satisfying crunch of walnuts, this fluffy banana nut bread is a cozy, crowd-pleasing loaf that's every bit as moist and delicious as it sounds!
I've learned over the years to always have a stash of frozen bananas in my freezer, because banana bread (and muffin!) recipes are some of the simplest to whip up at a moment's notice. And the best thing about these recipes is their versatility; stick to a traditional banana loaf, add some juicy roasted strawberries, take things up a notch with a bold coffee banana bread, or throw in some oat flour for a healthy twist.
The point is that the super-ripe bananas sitting on your counter (or in your freezer!) are begging to be thrown into some good homemade batter and loaded with whatever mix-ins your heart desires. And in this case, they're begging to be mixed with heaps of chocolate chips and walnuts, and sprinkled with some crunchy Demerara sugar, just because we can! Trust me when I say that this easy banana nut bread is about to become a regular in your baking rotation.
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Recipe Highlights
- A sweet take on a classic: You've probably had homemade banana nut bread, but have you had it with chocolate chips? Talk about making a good thing even better! With a perfectly soft, tender texture and rich banana flavor, this recipe has everything you could ask for in a homemade loaf.
- Simple ingredients and low effort: Assuming you have ripe bananas, you're probably set with everything you need for this recipe. You won't even need to pull out your mixer!
- Healthier swaps included: Depending on your preferences, you can make this recipe with butter OR coconut oil, sour cream OR Greek yogurt, and all-purpose flour OR whole wheat pastry flour.
- Adaptable: Hate walnuts? Use a different nut, or skip them entirely to make a good ol' chocolate chunk banana bread recipe. Not into chocolate? Do the opposite and just add nuts!
- Gluten free friendly: Turn this into a gluten free banana nut bread by simply subbing in your favorite gluten free all purpose flour blend. I'll share my go-tos below!
Ingredient Notes and Substitutions
- Flour: As mentioned above, you can make this bread with all-purpose flour, whole wheat pastry flour (which is specifically made to produce more tender baked goods than traditional whole wheat flour), or gluten free all purpose flour. You can use any gluten free blend that contains a binding agent like xanthan or guar gum; I like King Arthur Measure for Measure and Bob's Red Mill 1 to 1.
- Butter: Should be melted and slightly cooled before using, and can be swapped with melted coconut oil if preferred.
- Eggs: Eggs should be at room temperature so they emulsify properly with the butter and sugar. An easy trick for this is to put them in a cup of warm water for 5-10 minutes before you use them.
- Bananas: As always, the riper the better! If you're using frozen bananas, let them defrost first and drain off any excess liquid before adding them to the batter. Also keep in mind that you don't need to mash your bananas to a pulp. Some chunks are fine!
- Sour Cream: Can be swapped with Greek yogurt or Skyr; both have a similarly thick consistency and relatively neutral flavor. Stick to full fat versions for an extra tender, moist banana nut bread.
- Walnuts: Can be swapped with pecans (or any other nut, really)! Chop your nuts into small pieces so they'll be evenly dispersed throughout the batter.
For ingredient quantities, see the recipe card below!
How to Make Banana Nut Bread with Chocolate Chips
- Step 1: Preheat oven to 325ºF and butter the bottom and sides of a 9"x5" loaf pan, or grease with nonstick cooking spray.
- Step 2: In a medium mixing bowl, whisk together the flour, baking soda, and salt.
- Step 3: In a large mixing bowl, whisk together the melted butter/coconut oil, brown sugar, and granulated sugar until the mixture is well-combined, thick, and paler in color. Beat in the eggs one at a time, until fully incorporated.
- Step 4: Add the mashed bananas, sour cream/yogurt, and vanilla extract and whisk in thoroughly.
- Step 5: Add the flour mixture to the wet ingredients along with the chocolate chips and walnuts. Gently fold in with a spatula just until everything is evenly combined. Avoid overmixing since this can lead to tough, rubbery bread.
- Step 6: Pour the batter into the prepared loaf pan, smoothing out the surface with your spatula. Optionally, garnish the top of the loaf with extra chocolate chips and a sprinkle of Demerara sugar.
- Step 7: Bake bread at 325ºF for 1 hour and 20 minutes, until a toothpick inserted into the center comes out clean or with only a few moist crumbs/melted chocolate. Cool loaf in pan on a wire rack for about an hour, and then remove from pan and cool directly on the rack for at least 30 minutes before slicing.
Storing Leftover Banana Bread
Once the bread has cooled, wrap it thoroughly in plastic wrap to retain moisture and keep fresh. Banana bread can be kept at cool room temperature for 2-3 days, or up to a week in the refrigerator.
You can also double wrap the bread in a layer of foil, or place it inside of a freezer safe, airtight bag/container and freeze for up to 3 months.
Make it Your Own
Put your own spin on this chocolate chip and walnut banana bread with one of these simple variations:
- Toast the Nuts: For extra warmth and flavor depth, toast your nuts in the oven before using them - just make sure to let them cool! Most nuts (walnuts included) can be toasted on a baking sheet at 350ºF for 7-10 minutes, or just until they smell fragrant and look a bit more golden brown.
- Add cinnamon: Turn this into a cinnamon chocolate chip banana bread by adding a teaspoon of cinnamon to the batter along with the other dry ingredients.
- Swap the chocolate for raisins: An equal amount of raisins can be used in place of the chocolate chips. I can't say I support this decision, but you do you!
Recipe FAQs
My top rule of thumb is to use a toothpick or cake tester inserted into the center of the loaf. If you pull it out and see a few crumbs, your bread should be ready. Any amount of wet batter indicates that it needs more time baking. You can also watch for the surface of the loaf to turn golden brown and the edges to pull slightly away from the pan.
Yes! Banana bread is a great recipe to make in advance because it stores so well and stays moist for days. Just make sure you follow the storage tips outlined above (namely, wrapping the loaf tightly in plastic wrap once it's cooled). For the best flavor and presentation, I would recommend making this bread up to 1 day in advance of when you plan to serve it, and storing it at room temperature.
pair this with a drink!
Brown Sugar Latte
The warmth and sweetness of a creamy brown sugar latte would pair perfectly with a slice of this chocolate chip banana bread!
More Recipes Using Overripe Bananas
Have more bananas than you know what to do with? Here are several more recipes I love making with them!
Recipe Card
Chocolate Chip Banana Nut Bread Recipe
Ingredients
- 2 ½ cups all-purpose flour regular or gluten free
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup butter or coconut oil melted and slightly cooled
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs room temperature
- 2 cups mashed ripe banana
- ¼ cup sour cream or Greek yogurt
- 1 tablespoon vanilla extract
- 1 cup semisweet chocolate chips or chunks
- 1 cup walnuts chopped
- demerara sugar optional, for sprinkling
Instructions
- Preheat oven to 325ºF and butter the bottom and sides of a 9"x5" loaf pan, or grease with nonstick cooking spray.
- In a medium mixing bowl, whisk together the flour, baking soda, and salt.2 ½ cups all-purpose flour |1 teaspoon baking soda |½ teaspoon salt
- In a large mixing bowl, whisk together the melted butter/coconut oil, brown sugar, and granulated sugar until the mixture is well-combined, thick, and paler in color. Beat in the eggs one at a time, until fully incorporated.⅓ cup butter or coconut oil |½ cup brown sugar |¼ cup granulated sugar |2 large eggs
- Add the mashed bananas, sour cream/Greek yogurt, and vanilla extract and whisk in thoroughly.2 cups mashed ripe banana |¼ cup sour cream or Greek yogurt |1 tablespoon vanilla extract
- Add the flour mixture to the wet ingredients along with the chocolate chips and walnuts. Gently fold in with a spatula just until everything is evenly combined. Avoid overmixing since this can lead to tough, rubbery bread.1 cup semisweet chocolate chips or chunks |1 cup walnuts
- Pour the batter into the prepared loaf pan, smoothing out the surface with your spatula. Optionally, garnish the top of the loaf with extra chocolate chips and a sprinkle of Demerara sugar.
- Bake bread at 325ºF for 1 hour and 20 minutes, until a toothpick inserted into the center comes out clean or with only a few moist crumbs/melted chocolate. Cool loaf in pan on a wire rack for about an hour, and then remove from pan and cool directly on the rack for at least 30 minutes before slicing.
Notes
Ingredient Notes:
- Flour: If using gluten free flour, make sure your blend contains a binding agent like xanthan or guar gum.
- Eggs: To quickly bring eggs to room temperature, place them in a cup of warm water for 5-10 minutes before you use them.
- Bananas: If you're using frozen bananas, let them defrost first and drain off any excess liquid before adding them to the batter. Also keep in mind that you don't need to mash your bananas to a pulp. Some chunks are fine!
- Sour Cream/Greek yogurt: Full fat is best but not required. Skyr also works!
- Walnuts: Can be swapped with pecans or any other nut as desired, or omitted entirely.
Storing and Freezing:
- Once the bread has cooled, wrap it thoroughly in plastic wrap to retain moisture and keep fresh. Banana bread can be kept at cool room temperature for 2-3 days, or up to a week in the refrigerator. You can also double wrap the bread in a layer of foil, or place it inside of a freezer safe, airtight bag/container and freeze for up to 3 months.
Nutrition
Nutrition information is an estimate per serving, calculated using standard ingredients. Actual values may vary based on brands used, measurement methods, and more.
Did you make this recipe?I'd love to hear from you - leave a rating and review!
AlexA
I would give this banana bread 10 stars! ⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️ I love it as leftovers too! 😋