Chocolate Chip Banana Nut Bread Recipe
An easy banana nut bread recipe with chocolate chips for extra sweetness — simple enough for a weeknight bake but definitely good enough to share! Moist, fluffy, and loaded with cozy flavor!
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
Calories: 464kcal | Carbohydrates: 58g | Protein: 8g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 295mg | Potassium: 332mg | Fiber: 4g | Sugar: 27g | Vitamin A: 304IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 3mg
Nutrition information is an estimate per serving, calculated using standard ingredients. Actual values may vary based on brands used, measurement methods, and more.
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