Chocolate Chip Banana Bread (Printable)

Moist banana loaf featuring chocolate chips and crunchy walnuts, ideal for any time of day.

# What You'll Need:

→ Produce

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

→ Dairy

02 - 1/2 cup unsalted butter, melted and cooled (115 g)
03 - 1/4 cup milk (60 ml)
04 - 2 large eggs

→ Dry Ingredients

05 - 1 2/3 cups all-purpose flour (200 g)
06 - 3/4 cup granulated sugar (150 g)
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 (120 g)
11 - 2/3 cup chopped walnuts (80 g)
12 - 1 teaspoon vanilla extract

# How-To Steps:

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 flour, sugar, baking soda, salt, and cinnamon if using.
03 - In a separate bowl, blend mashed bananas, melted butter, milk, eggs, and vanilla extract until smooth.
04 - Gently fold the wet ingredients into the dry mixture until just combined to avoid overmixing.
05 - Fold in semisweet chocolate chips and chopped walnuts evenly into the batter.
06 - Pour batter into the prepared loaf pan and smooth the surface.
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 to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Tips:

01 -
  • It comes together in under twenty minutes of actual work, which means you can bake when the mood strikes rather than when you've planned three days ahead.
  • The chocolate chips and walnuts turn something nostalgic into something you'll actually want to eat at midnight straight from the cooling rack.
  • One loaf feeds a crowd or lasts you most of the week if you're the only one at home.
02 -
  • Overmixing the batter once wet and dry meet is the most common mistake—your bread will be dense and tough if you stir too much, so fold gently and stop when you see just a few streaks of flour.
  • Using truly ripe bananas (the kind most people would throw away) is what makes this bread actually taste like banana, not just sweet bread with banana in it.
03 -
  • Room-temperature ingredients blend more smoothly and create better texture—pull eggs and milk out thirty minutes before you start if you remember.
  • The toothpick test should show a little resistance; if it comes out completely clean and dry, you've actually baked it a minute too long.

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