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banana bread with walnuts and chocolate

Banana Bread With Walnuts And Chocolate

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Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 20 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 10 slices

Equipment

  • 1 Loaf pan 9 x 5 inches
  • 2 Mixing bowls
  • 1 Whisk
  • 1 Spatula
  • 1 Wooden spoon
  • 1 Cooling rack
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 Knife
  • 1 Cutting board

Ingredients
  

  • 3 large ripe bananas mashed
  • 1 cup granulated sugar
  • 1 stick unsalted butter melted and cooled
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup sour cream or plain yogurt room temperature
  • 3/4 cup chopped walnuts toasted if desired
  • 3/4 cup semisweet chocolate chips
  • 1 tablespoon butter softened for greasing pan
  • 1 tablespoon all-purpose flour for dusting pan

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease the loaf pan with softened butter, then dust it lightly with flour.
  • In a large mixing bowl, mash the bananas until mostly smooth with a few small lumps remaining.
  • Whisk the granulated sugar into the mashed bananas until well combined.
  • Add the melted and cooled butter to the banana mixture and whisk until smooth.
  • Whisk in the eggs one at a time, then add the vanilla extract and mix until fully incorporated.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  • Add the dry ingredients to the wet ingredients and stir gently with a spatula until just a few streaks of flour remain.
  • Fold in the sour cream, walnuts, and chocolate chips until evenly distributed and no dry flour remains, being careful not to overmix.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
  • Remove the pan from the oven and place it on a cooling rack for about 15 minutes.
  • Run a knife around the edges, carefully remove the loaf from the pan, and let it cool on the rack for at least 5 more minutes before slicing and serving.

Notes

For best results, use very ripe bananas with lots of brown spots for maximum sweetness and moisture, and avoid overmixing the batter once the flour is added to keep the loaf tender. Toasting the walnuts in a dry skillet for a few minutes before adding them deepens their flavor, while using room-temperature eggs and dairy helps the batter mix more evenly. If the top of the bread browns too quickly, tent it loosely with foil for the last 10 to 15 minutes of baking. Letting the bread rest fully before slicing prevents it from crumbling and often tastes even better the next day, well wrapped at room temperature.
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