Chocolate Walnut Banana Bread
Updated: 4 days ago
A loaf of comfort, creativity, and sweet, fragrant nostalgia: moist banana bread studded with walnuts and mini chocolate chips.
TIME 1½ hours, plus cooling | SERVES Makes 1 loaf | LEVEL Easy |
Why You'll Love It
DEEP BANANA FLAVOR Warming and draining the bananas concentrates their flavor and keeps the crumb from going gummy | TENDER AND MOIST Sour cream and brown sugar give a soft, rich crumb |
CHOCOLATE AND CRUNCH Mini chocolate chips and toasty walnuts in every slice | BAKED TO A TEMPERATURE An instant-read thermometer tells you exactly when it's done |
Tested in my kitchen · As seen on TODAY and The Tonight Show · Parade magazine's chef for 10 years · About Chef Jon → |
Chocolate Walnut Banana Bread
Makes one 9 x 5-inch loaf | Oven: 350°F (175°C) | Bake: 55 to 75 minutes
Ingredients
2 cups all-purpose flour
1½ teaspoons baking soda
½ teaspoon salt
4 very ripe medium bananas, peeled
6 tablespoons unsalted butter, melted
⅓ cup sour cream
1 cup light or dark brown sugar
2 large eggs
2 teaspoons vanilla extract
¾ cup coarsely chopped walnuts
1 cup mini chocolate chips
Instructions
STEP 1 OF 9
Prep the pan and dry mix
Preheat your oven to 350°F (175°C). Lightly coat a 9 x 5-inch loaf pan with non-stick spray and line with parchment paper for easy release. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
STEP 2 OF 9
Soften the bananas
Soften the bananas: Place the peeled bananas in a microwave-safe bowl, cover tightly with plastic wrap, and microwave on high until the bananas are soft and have released their juices, about 4 minutes.
STEP 3 OF 9
Drain the bananas
Transfer the softened bananas to a fine-mesh strainer set over a medium bowl. Let them drain for about 5 minutes, pressing gently with a spoon to extract additional liquid. Discard the liquid or save it for another use.
You'll know it's right when the bananas look thick and pulpy rather than wet, and the liquid has almost stopped dripping. |
STEP 4 OF 9
Mix the wet ingredients
Coarsely mash the drained bananas with a fork in a large mixing bowl. Add the melted butter, sour cream, brown sugar, eggs, and vanilla. Whisk until well combined and smooth.
STEP 5 OF 9
Combine gently
Add the banana mixture to the flour mixture. Stir gently with a spatula or wooden spoon just until no streaks of dry flour remain. Do not overmix.
You'll know it's right when the last streak of dry flour has just disappeared. A few lumps in the batter are fine. |
STEP 6 OF 9
Fold in the add-ins
Fold in the chopped walnuts and mini chocolate chips until evenly distributed throughout the batter.
STEP 7 OF 9
Bake and rotate
Scrape the batter into the prepared loaf pan, smoothing the top. Bake for 30 minutes, then rotate the pan 180 degrees to ensure even baking.
STEP 8 OF 9
Check for doneness
Keep an eye on the color of the top. If it begins to brown too quickly, loosely tent the loaf with foil. Continue baking for 55 to 75 minutes total, or until the center registers 200 to 205°F on an instant-read thermometer and a toothpick inserted into the center comes out with just a few moist crumbs.
You'll know it's right when the center reads 200 to 205°F and a toothpick comes out with just a few moist crumbs. |
If something's off: if the top is getting dark before the middle is done, tent it loosely with foil and keep baking. Trust the thermometer, not the color of the crust. |
STEP 9 OF 9
Cool before slicing
Let the bread cool in the pan for 15 minutes, then lift it out using the parchment and transfer it to a wire rack to cool completely. Slice and enjoy, preferably with a cup of tea or a generous smear of butter.
Chef Jon's tip: Banana bread tastes even better the next day, once the crumb has settled, so it is a good one to bake ahead. |
Tips for Success
Use Overripe Bananas: The darker, the better. We’re talking full-on blackened, spotted, end-of-their-career bananas. They’re sweeter, softer, and practically begging to be turned into something beautiful.
Mash Like a Pro: Place peeled bananas in a zip-top bag, leave a small air hole, and knead like you’re working out a childhood grudge. It’s mess-free and oddly satisfying.
Add a Moisture Booster: Sour cream, Greek yogurt, or a cheeky splash of buttermilk can turn a humble loaf into a velvet-textured dream. The result? A crumb so tender you’ll want to nap in it.
Avoid Over-mixing: Once the flour’s in, treat it like a soufflé or a fragile ego: handle gently. Overmixing = gluten = chewiness, and banana bread should never be chewy.
Mind Your Pan: Use a 9 x 5-inch loaf pan, no exceptions. Line it with parchment if you want a graceful exit. Overfilling is a sin punishable by sunken middles and soggy sadness.
Tent to Prevent Over-Browning: If the top is darkening fast, cover it loosely with foil. We want golden royalty, not a charcoal toupee.
Enhance with Add-Ins: Try walnuts for crunch, chocolate chips for decadence, or even a swirl of apricot jam or marmalade for a sophisticated zing.
Rest and Reflect: Banana bread tastes even better the next day. The flavors deepen, the crumb settles, and you, my dear, get to enjoy breakfast with the smugness of someone who baked ahead.
Made it? I'd love to see it
Share a photo or ask me a question. I read every one. Enjoyed it? Tap the stars at the bottom of the page to rate it.
Key Ingredients
Very Ripe Bananas: The darker and more spotted the better; warmed and drained, they give a deep, concentrated banana flavour without a gummy crumb.
Sour Cream: Adds moisture and a gentle tang for a soft, tender crumb.
Brown Sugar: Light or dark, it brings a rich, caramel-like sweetness and keeps the loaf moist.
Unsalted Butter: Melted into the batter, it gives the loaf its rich, buttery flavour.
Baking Soda: Gives the quick bread its lift with no yeast needed.
Walnuts: Coarsely chopped, they add a toasty crunch to every slice.
Mini Chocolate Chips: Small chips spread evenly through the loaf, so every bite has a little chocolate.
Vanilla Extract: Rounds out the banana and chocolate with a warm, fragrant note.
Common Mistakes to Avoid
Using yellow bananas: they lack the sweetness and softness that make the loaf; wait until they are heavily spotted
Skipping the draining step: the extra liquid makes a heavy, gummy loaf
Overmixing: stir just until no dry flour remains
Pulling it out too early: check for 200 to 205°F in the center rather than trusting the color of the crust
What to Serve with Banana Bread
A generous smear of salted butter
A cup of tea or coffee
Toasted, with a spoonful of cream cheese
Warm, with a scoop of vanilla ice cream
How to Store
Room temperature: Wrapped well, up to 3 days.
Freezer: Wrap slices or the whole loaf tightly and freeze for up to 3 months. Thaw at room temperature or toast from frozen.
Frequently Asked Questions
Why microwave the bananas?
Warming them releases their juices, which you then drain off. That concentrates the banana flavor and keeps the loaf from being heavy and wet.
Can I leave out the nuts or chocolate?
Yes. Leave out either or both, or swap in raisins, dried cherries or a swirl of jam.
How do I know when it's done?
An instant-read thermometer in the center should read 200 to 205°F, and a toothpick should come out with just a few moist crumbs.
Why is my banana bread sunken in the middle?
Usually it was underbaked, the pan was overfilled, or the oven door was opened too early. Bake until it reaches temperature in the center.
You Might Also Like
Recommended Equipment
Make this recipe easier with the right tools: Bundt Pan, Silicone Spatula, and Digital Scale. Also useful: Cooling Rack, Parchment Paper, and Instant-Read Thermometer.
Comments