Chocolate Chip Banana Bread (Printable Format)

Delight in moist banana bread packed with chocolate chips and walnuts, ideal for breakfast or a snack.

# What You 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

# 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 the 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 - Pour the wet mixture into the dry ingredients and stir gently until just combined, avoiding overmixing.
05 - Fold in the semisweet chocolate chips and chopped walnuts evenly.
06 - Pour the batter into the prepared loaf pan and smooth the surface evenly.
07 - Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs allowed.
08 - Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely prior to slicing.

# Expert Suggestions:

01 -
  • It comes together in under 20 minutes of prep—no fancy equipment or skills required.
  • The chocolate and walnuts make it feel indulgent enough for dessert but wholesome enough for breakfast.
  • One loaf feeds a crowd or gives you reasons to knock on a neighbor's door with a wrapped slice.
02 -
  • Brown spots on bananas are your friend; they mean sugar content and easy mashing—resist the urge to use perfectly yellow bananas or your bread will taste flat.
  • Overmixing the batter is the fastest way to ruin banana bread, turning it dense and tough instead of tender and moist.
  • Let the bread cool completely before slicing, or you'll end up with crumbly pieces that look sad on a plate.
03 -
  • The difference between good banana bread and great banana bread is using bananas that are almost too ripe and not overmixing the batter—these two things matter more than anything else.
  • If your loaf is browning too fast on top, tent it loosely with foil for the last 15 minutes of baking so the inside has time to cook through.

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