Banana Bread with Walnuts and Chocolate Chips
This beloved banana bread transforms overripe bananas into something truly spectacular. The combination of tender, moist crumb studded with crunchy toasted walnuts and gooey pockets of melted chocolate creates a loaf that works perfectly for breakfast, dessert, or an afternoon snack. Made in just one bowl with simple pantry staples, the secret lies in using nearly black bananas and a touch of Greek yogurt for incredible moisture that lasts for days.
Equipment
- 9x5-inch loaf pan
- Parchment paper - Or use baking spray as an alternative
- Large mixing bowl
- Medium mixing bowl - For dry ingredients
- Fork or potato masher - For mashing bananas
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
- Toothpick or cake tester - For checking doneness
- Instant-read thermometer - Optional; bread is done at 200–205°F (93–96°C)
- Aluminum foil - Optional; for tenting if top browns too quickly
Ingredients
- 3 very ripe bananas - about 1½ cups mashed / 360g; peels should have lots of brown spots or be nearly black
- ½ cup unsalted butter - 115g; melted and slightly cooled
- ¾ cup light brown sugar - 150g; packed
- ¼ cup granulated sugar - 50g
- 2 large eggs - at room temperature
- ⅓ cup full-fat Greek yogurt - 80g
- 1½ tsp pure vanilla extract
- 1¾ cups all-purpose flour - 220g; spooned and leveled
- 1 tsp baking soda
- ½ tsp fine sea salt
- ½ tsp ground cinnamon
- ¾ cup walnuts - 85g; roughly chopped; plus 2 tbsp reserved for topping
- ¾ cup semi-sweet chocolate chips - 130g; plus 2 tbsp reserved for topping
Instructions
- Position oven rack in the center and preheat to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving overhang on the long sides, or grease thoroughly with butter or baking spray.
- Peel the ripe bananas into a large mixing bowl and mash with a fork or potato masher until mostly smooth, leaving a few small lumps for texture. You should have about 1½ cups mashed banana.
- Add the melted butter, brown sugar, and granulated sugar to the bananas and whisk vigorously for 1 minute. Add the eggs one at a time, whisking after each, then whisk in the Greek yogurt and vanilla until smooth and creamy.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon for at least 30 seconds until evenly combined and lump-free.
- Pour the dry ingredients over the wet mixture and fold gently with a rubber spatula just until no flour streaks remain — do not overmix, as this leads to dense bread.
- Reserve 2 tablespoons each of walnuts and chocolate chips for topping, then fold the remainder into the batter with just a few strokes until evenly distributed.
- Pour the batter into the prepared pan and smooth the top with the spatula. Sprinkle reserved walnuts and chocolate chips over the top and gently press them down slightly.
- Bake for 60–70 minutes until the top is deeply golden, a toothpick inserted in the center comes out with just a few moist crumbs, and an instant-read thermometer reads 200–205°F (93–96°C). Tent loosely with foil after 45 minutes if the top is browning too quickly.
- Cool the bread in the pan on a rack for 15–20 minutes, then use the parchment overhang to lift it out and cool for at least 30 more minutes before slicing with a sharp serrated knife.
Notes
- Use bananas with nearly black peels for the most intense flavor, natural sweetness, and easiest mashing.
- Do not overmix once the flour is added — fold just until combined to keep the crumb tender, not tough.
- Bring eggs to room temperature quickly by placing them in warm water for 5 minutes before using.
- Toast the walnuts in a dry skillet over medium heat for 3–4 minutes before adding to intensify their flavor and crunch.
- Measure flour by spooning it into the measuring cup and leveling off — scooping directly packs in too much flour.
- Frozen bananas work great; thaw completely and drain excess liquid before mashing.
- Store cooled bread wrapped tightly in plastic wrap at room temperature for up to 4 days, or refrigerate for up to 1 week.
- Freeze individual slices or the whole loaf (wrapped in plastic wrap then foil) for up to 3 months; thaw at room temperature for 1–2 hours.
- Reheat slices in the microwave for 15–20 seconds, or toast day-old slices for a crisp exterior.
- Swap walnuts for pecans, use dark chocolate chips for a less-sweet version, or stir in shredded coconut or dried cranberries for fun variations.