Moist, chocolatey, sweet, oh so good banana bread.
To be completely transparent, I’ve only ever made banana bread a few times in my life. But recently, with the chilly weather, I’ve been craving it. And let’s be real, we usually have at least a few bananas that are going brown at all times. Or maybe that’s just me.
So I wanted to make banana bread and personally love walnuts and chocolate chips in my baked goods almost across the board; this applies to banana bread, too.
I did some research on the best recipes and crafted my own, which, not to toot my own horn, is pretty dang good. It’s perfectly moist yet crumbly/crisp on the top with a nice banana flavor that isn’t too overbearing. The crunch from the walnuts is always appreciated, and the chocolatey chips are a win.
Check out the recipe below —
Chocolate Chip Walnut Banana Bread
- 2 cups flour
- ¼ teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup light brown sugar
- 1 stick room temp butter
- 2 eggs
- 4 over-ripe bananas
- ½ teaspoon vanilla extract
- ⅓ cup chopped walnuts
- ⅓ cup semi-sweet chocolate chips
- Preheat oven to 350℉.
- In a medium bowl, combine the dry ingredients (flour, nutmeg, cinnamon, baking soda, salt). Mix a bit to combine.
- In a large bowl, combine brown sugar and eggs - mix to combine. Add in the butter and vanilla and mix until combined as well. Lastly, add in the bananas and mash them up a bit while stirring into the mixture.
- In 3 sections, add the dry ingredients into the wet, stirring until just combined. Key is to not over-stir. Gently fold in the walnuts and chocolate chips.
- Grease a bread pan with non-stick spray or butter, then add in the mixture and bake for 60 minutes.