Chocolate Chip Banana Bread (Printable Version)

A moist banana bread bursting with chocolate chips and crunchy walnuts for a delightful treat.

# What You'll Need:

→ Produce

01 - 3 medium ripe bananas, mashed (about 1 cup)

→ Dairy

02 - 1/2 cup unsalted butter, melted and cooled
03 - 1/4 cup milk
04 - 2 large eggs

→ Dry Ingredients

05 - 1 2/3 cups all-purpose flour
06 - 3/4 cup granulated sugar
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon ground cinnamon (optional)

→ Mix-ins

10 - 2/3 cup semisweet chocolate chips
11 - 2/3 cup chopped walnuts
12 - 1 teaspoon vanilla extract

# Method:

01 - Preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
02 - In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon if using.
03 - In a separate bowl, blend the mashed bananas, melted butter, milk, eggs, and vanilla extract until smooth.
04 - Pour the wet mixture into the dry ingredients and gently stir until just combined, taking care not to overmix.
05 - Fold in the chocolate chips and chopped walnuts evenly throughout the batter.
06 - Pour the batter into the prepared loaf pan and smooth the surface evenly.
07 - Bake for 50 to 60 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
08 - Allow the loaf to cool in the pan for 10 minutes before removing it to a wire rack to cool completely prior to slicing.

# Chef's Tips:

01 -
  • It's forgiving enough that you can make it on a Tuesday morning without overthinking anything.
  • The chocolate and walnuts make it feel indulgent even though it's just banana bread.
  • It keeps for days, so you can slice into warm pieces all week long.
02 -
  • Very ripe bananas with brown spots are not a sign to throw them out—they're exactly what you want here because they're sweeter and more flavorful.
  • The difference between tender bread and a dense brick comes down to not overmixing the batter once you combine the wet and dry ingredients.
03 -
  • Don't waste time trying to use overripe bananas that are starting to blacken—this is the time to freeze them in a bag and save them for when you're ready to bake.
  • The secret to keeping the bread moist is not to overbake it; a few crumbs on the toothpick are a sign of doneness, not undercooked batter.

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