Chocolate Chip Banana Nut Bread

This Banana Nut Bread takes 10 minutes to prep, is loaded with mashed bananas, gooey chocolate, and crunchy walnuts, and bakes up super moist and dense.

I've tried a lot of classic banana breads in my life, and I can confidently say this one is the winner.

Between the soft and tender way it bakes up, and the hint of vanilla you can taste in each bite, it truly is spectacular!

This recipe only requires one bowl and a few simple steps, so let's get to baking!

Why this recipe works

Soft & fluffy - This banana nut bread bakes up so moist and delicious!

Quick to make - It comes together in just a few easy steps with simple ingredients.

Nuts - Crunchy walnuts toast up in the oven as it bakes and brings this banana bread to the next level.

Ingredients Notes

Scroll to view a few ingredients notes. Full recipe and measurements can be found in the recipe card below.

Brown sugar - I used dark brown sugar for this recipe, but light brown works as well.

Bananas - Make sure your bananas are super ripe and have lots of brown spots all over. The riper, the sweeter!

Chocolate chips – I used mini chocolate chips. This will be added inside the batter and sprinkled on top! You can use dark if you’d like, but milk will be to sweet.

Cornstarch - Helps prevent the banana bread from dropping after baking.

Flour - I used all-purpose flour for this recipe.

Egg - Remove 2 hours prior to baking.

Oil - I used a flavourless oil. You can also use melted and cooled butter. Oil gives you a taller, moister, bake. While butter is more dense and richer in flavour.

Walnuts - I chopped up walnuts before adding them in and also left a bit aside to sprinkle on top.

Vanilla - Using a good quality vanilla is important to enhance the banana flavour.

Step by step instructions

Here is how to make and bake this chocolate chip banana nut bread. You will need 9×5 loaf pan lined with parchment paper, a large mixing bowl, a spatula, and a whisk.

Step 1 – Prep. Grease the pan. For easy removal of the brownies, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set side.

Step 2 - Whisk wet ingredients. In a large bowl, whisk oil, brown sugar, egg, egg yolk, vanilla, and sour cream. Whisk until well combined, it's okay if it's lumpy from the bananas!

Step 3 - Add in dry ingredients. Add in flour, baking soda, baking powder, nutmeg, cinnamon, cornstarch, and salt. Using a spatula, lightly fold until just combined.

Step 4 - Mix in walnuts and chocolate chips. Toss in chopped walnuts and mini chocolate chips. Using a spatula, fold just a few times. Don't overmix!

Step 5 - Spread and bake. Spread the batter into the prepared pan and top off with extra walnuts and chocolate chips.

Bake for 45-55 minutes or until a toothpick inserted comes out clean. It took me 50 minutes exactly! Allow to cool, slice, and enjoy!

Expert Baking Tips

Here are a few expert baking tips from my kitchen to yours

• Use a gram scale for most accurate measurements - especially for the dry ingredients!
• Use mini chocolate chips. I find that they create the perfect pockets of chocolate in every bite and don't overpower the other flavours.
• Do not over-mix! This will lead to a tough banana nut bread. Mix until the dry streaks are just gone.

FAQ

Do I have to add in walnuts?

No! Feel free to omit the walnuts or substitute for another nut you enjoy. Same goes with the chocolate!

What size loaf pan should I use?

I used a 9×5 but if you have an 8×4 that should work perfectly fine as well! Just note that with an 8×4 pan, your banana bread will be taller may take a few extra minutes to bake (up to or a little over an 1 hour).

Can I make muffins with this recipe?

I don't see why not! Just follow the recipe accordingly, and change the bake time. I haven't tried this so I can't say how long it will take to bake for sure, but check after 20-22 minutes and every 5 minutes after that.

Storing & Freezing

Banana Nut Bread can stay good in your counter in an airtight container for up to 5 days.

To freeze, slice at room temperature and wrap each individual piece in plastic wrap. Then place in an airtight container for up to 3 months. When ready, remove and allow to come back to room temperature.

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