Banana Bread with Walnuts and Chocolate Chips Recipe

Kitchern Team

26 Jan 2026 — 9 min read

Few baked goods rival the universal appeal of banana bread, and when you add the satisfying crunch of walnuts alongside melting pockets of chocolate chips, you transform a simple quick bread into something truly irresistible. This combination creates layers of flavor and texture that elevate banana bread from everyday breakfast staple to a treat worthy of any occasion.

The beauty of this recipe lies in its simplicity and versatility. Using overripe bananas that might otherwise go to waste, you can create a moist, tender loaf that tastes like pure comfort. The walnuts provide an earthy richness and satisfying bite, while chocolate chips add sweetness and a touch of indulgence. Whether you're baking for a weekend brunch, packing school lunches, or simply craving something homemade, this banana bread delivers every time.

This comprehensive guide walks you through everything you need to know to bake perfect banana bread with walnuts and chocolate chips, from selecting the right ingredients to troubleshooting common issues. You'll learn professional techniques that ensure consistent results, plus creative variations to make this recipe your own.

The Complete Recipe

This recipe yields one large 9x5 inch loaf that serves approximately 10-12 slices. The total time from start to finish is about 1 hour and 30 minutes, including prep and baking.

Ingredients

3 large ripe bananas, mashed (about 1 1/2 cups)
2 large eggs
1/2 cup melted butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup semi-sweet chocolate chips (divided)
3/4 cup chopped walnuts (divided)

Instructions

Preheat your oven to 350°F. Grease a 9x5 inch loaf pan with butter or non-stick spray, and line the bottom with parchment paper for easy removal.
In a large mixing bowl, mash the bananas thoroughly with a fork until mostly smooth with just a few small chunks remaining.
Add the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract to the mashed bananas. Mix well until completely combined and smooth.
In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until evenly distributed.
Gently fold the dry ingredients into the wet ingredients using a spatula. Mix just until the flour disappears and no dry streaks remain. Do not overmix, as this can result in tough, dense bread.
Reserve 1/4 cup of chocolate chips and 1/4 cup of walnuts for topping. Fold the remaining chocolate chips and walnuts into the batter until evenly distributed.
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Sprinkle the reserved chocolate chips and walnuts over the surface.
Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top begins to brown too quickly after 45 minutes, loosely cover it with aluminum foil.
Remove from the oven and let the bread cool in the pan on a wire rack for 15-20 minutes. Run a knife around the edges, then carefully remove the bread from the pan and allow it to cool completely on the rack before slicing.

Selecting the Perfect Bananas

The ripeness of your bananas makes or breaks this recipe. Bananas that are heavily spotted with brown or even slightly black deliver maximum sweetness and moisture. As bananas ripen, their starches convert to natural sugars, which not only sweetens your bread but also enhances the banana flavor significantly. Underripe or just-yellow bananas will result in bland bread that lacks the characteristic banana taste.

If your bananas aren't quite ripe enough and you need to bake immediately, you can accelerate the process by placing them in a paper bag with an apple overnight. The ethylene gas from the apple speeds up ripening. Alternatively, you can roast unpeeled bananas in a 300°F oven for about 15-20 minutes until the skins turn black, though this changes the flavor profile slightly by caramelizing the sugars.

Very ripe bananas are also easier to mash thoroughly, which creates a smoother batter and more even texture throughout your finished bread. If you frequently have bananas that ripen faster than you can use them, peel and freeze them in freezer bags. Frozen bananas work perfectly in banana bread - just thaw them completely and drain any excess liquid before mashing.

The Role of Walnuts in Texture and Flavor

Walnuts bring more than just crunch to banana bread. Their slightly bitter, earthy flavor creates a sophisticated contrast to the sweetness of bananas and chocolate, preventing the bread from tasting one-dimensional or overly sugary. The oils in walnuts also contribute to the overall moisture and richness of the loaf.

Toasting your walnuts before adding them to the batter takes this recipe to the next level. Simply spread the chopped walnuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently until they become fragrant and slightly darker. This process intensifies their flavor and ensures they maintain their crunch even after baking, rather than becoming soft and soggy in the moist batter.

Roughly chop your walnuts into pieces about the size of chocolate chips. Pieces that are too large can create air pockets in the bread, while pieces that are too fine lose their textural impact. If you're not a fan of walnuts, pecans make an excellent substitute with a sweeter, buttery flavor profile.

Choosing and Using Chocolate Chips

Semi-sweet chocolate chips are the classic choice for banana bread, offering balanced sweetness that complements without overwhelming the banana flavor. However, you can customize based on your preferences. Milk chocolate chips create a sweeter, more dessert-like bread that appeals to children, while dark chocolate chips with 60-70% cacao content provide a more sophisticated, less sweet option with deeper chocolate notes.

The key to even distribution of chocolate chips throughout your bread is a simple flour-coating technique. Toss your chocolate chips with a tablespoon of flour before folding them into the batter. This light coating prevents them from sinking to the bottom during baking, ensuring every slice has chocolate throughout rather than concentrated at the base.

Consider reserving some chocolate chips to press into the top of your batter before baking. This creates an attractive, bakery-style appearance and gives you those visible chocolate chunks on the surface that make the bread even more enticing. You can also experiment with chocolate chunks instead of chips for larger pockets of melted chocolate.

Mastering the Mixing Technique

The way you combine your ingredients directly impacts the texture of your finished bread. Quick breads like banana bread rely on a gentle mixing method to achieve that tender, moist crumb. When you combine the wet and dry ingredients, mix only until the flour just disappears. The batter should still have a few lumps - this is completely normal and desirable.

Overmixing develops the gluten in the flour, which creates a tough, dense, rubbery texture instead of the soft, tender crumb you want. Think of it this way: every extra stir activates more gluten. Once you can no longer see dry flour streaks, stop mixing immediately, even if the batter isn't perfectly smooth.

Using room temperature eggs helps them incorporate more easily into the batter, creating a more uniform mixture without requiring excessive stirring. If you forget to take your eggs out ahead of time, place them in a bowl of warm water for 5-10 minutes before cracking.

Baking Time and Temperature Considerations

Banana bread requires a moderate oven temperature of 350°F to bake through completely without burning the exterior. The relatively long baking time of 60-75 minutes allows the center to cook thoroughly while developing that desirable golden-brown crust. However, every oven behaves differently, so use the toothpick test as your primary indicator of doneness rather than relying solely on time.

Insert a toothpick or thin knife into the center of the loaf. It should come out clean or with just a few moist crumbs clinging to it. If you see wet batter, continue baking and check again in 5-minute intervals. The top should be deeply golden and spring back when lightly pressed.

One common issue is the top browning too quickly while the center remains undercooked. If you notice the surface getting too dark around the 45-minute mark, tent the loaf loosely with aluminum foil. This shields the top from direct heat while allowing the interior to finish baking. Some bakers prefer to start with foil on from the beginning and remove it for the last 15 minutes to allow browning, which can result in more even baking.

The type of pan you use also affects baking time. Dark or non-stick pans absorb more heat and can cause faster browning, potentially requiring you to reduce the temperature by 25°F or decrease baking time. Glass pans also conduct heat differently than metal. If you're using a different pan size, such as two smaller loaf pans, reduce the baking time to approximately 45-55 minutes and check for doneness earlier.

Cooling and Storage for Maximum Freshness

Patience during the cooling process pays dividends in both texture and slicing ease. Allow the bread to cool in the pan for 15-20 minutes after removing it from the oven. This resting period lets the structure set, making the bread easier to remove without breaking apart. If you try to remove it too soon, the soft interior may collapse or stick to the pan.

After the initial cooling period, transfer the bread to a wire rack to cool completely. This prevents condensation from forming on the bottom, which can make the bread soggy. Cooling on a rack allows air to circulate around the entire loaf. Resist the temptation to slice into warm bread - while it smells incredible, the texture hasn't fully developed yet, and warm slices tend to crumble and fall apart.

Once completely cool, wrap the banana bread tightly in plastic wrap or aluminum foil. Stored at room temperature, it stays fresh for 3-4 days. The bread actually improves slightly after the first day as the flavors meld and the texture becomes more cohesive. For longer storage, wrap individual slices in plastic wrap and freeze them in a freezer bag for up to 3 months. Frozen slices thaw quickly at room temperature or can be toasted directly from frozen for a warm treat.

Creative Variations and Substitutions

Once you've mastered the basic recipe, numerous variations let you customize the bread to your preferences. For a healthier version, substitute half the all-purpose flour with whole wheat flour, though this will create a denser texture and nuttier flavor. You can also replace up to half the butter with Greek yogurt or sour cream for added moisture and a subtle tang that complements the bananas beautifully.

Honey or maple syrup can replace some of the granulated sugar for a different flavor profile. If using liquid sweeteners, reduce other liquids slightly to maintain the proper batter consistency. Adding a tablespoon of cocoa powder creates a chocolate banana bread that's even more decadent.

Spice variations offer another avenue for creativity. While cinnamon is classic, try adding 1/4 teaspoon of nutmeg, a pinch of cardamom, or a dash of espresso powder to enhance the chocolate flavor. Coconut flakes, dried cranberries, or peanut butter chips can replace or supplement the chocolate chips and walnuts for completely different flavor combinations.

For those with dietary restrictions, this recipe adapts reasonably well to substitutions. Coconut oil works in place of butter, and flax eggs or commercial egg replacers can substitute for regular eggs, though the texture will be slightly different. Gluten-free all-purpose flour blends can replace regular flour, though you may need to add 1/4 teaspoon of xanthan gum if your blend doesn't already contain it.

Troubleshooting Common Issues

Even experienced bakers occasionally encounter problems with banana bread. If your bread sinks in the middle, you likely overmixed the batter, used too much liquid, or opened the oven door too early in the baking process. The sudden temperature change can cause the structure to collapse before it's set. Avoid opening the oven until at least 50 minutes into baking.

Dry, crumbly bread usually results from overbaking, too much flour, or not enough banana. Make sure you're measuring flour correctly by spooning it into the measuring cup and leveling it off rather than scooping directly from the bag, which packs in excess flour. If your bananas are on the smaller side, consider using four instead of three.

If the bread is gummy or seems undercooked in the center despite a clean toothpick, your oven temperature may be running hot, causing the outside to cook too quickly. Use an oven thermometer to verify accuracy. Alternatively, the batter may have been too wet - make sure to drain any excess liquid from very ripe bananas before mashing.

Uneven distribution of add-ins, with chocolate chips and walnuts concentrated at the bottom, happens when they're too heavy for the batter to support. The flour-coating trick mentioned earlier helps, as does ensuring your batter is thick enough. If your batter seems runny, you may need slightly less liquid or more flour.

Conclusion

Banana bread with walnuts and chocolate chips represents the perfect intersection of simplicity and indulgence. This recipe transforms humble ingredients into a bakery-quality loaf that satisfies any craving while making use of overripe bananas that might otherwise be discarded. The combination of sweet bananas, crunchy walnuts, and melting chocolate creates a complexity of flavors and textures that keeps people coming back for slice after slice.

Success with this recipe comes down to a few key principles: use very ripe bananas for maximum flavor and moisture, toast your walnuts to intensify their taste and maintain crunch, mix the batter gently to avoid developing tough gluten, and bake at the right temperature until fully cooked through. Master these fundamentals, and you'll produce consistently excellent results every time.

The versatility of this recipe means you can adapt it to your preferences, dietary needs, and what you have on hand. Whether you keep it classic or experiment with creative variations, banana bread with walnuts and chocolate chips remains a timeless treat that brings comfort and joy to any table. The next time you spot those brown-spotted bananas on your counter, you'll know exactly what to do with them.