Chocolate Chip Walnut Banana Bread
Equipment
- 1 loaf pan (9x5 inch)
- 2 mixing bowls (medium)
- 1 Whisk
- 1 Rubber spatula
- 1 Wooden spoon
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Cooling rack
- 1 parchment paper sheet (optional, to line pan)
Ingredients
- 3 large bananas very ripe mashed
- 120 gram unsalted butter melted and slightly cooled
- 150 gram granulated sugar
- 50 gram light brown sugar packed
- 2 large eggs room temperature
- 5 milliliter vanilla extract
- 190 gram all-purpose flour
- 5 gram baking soda
- 2 gram baking powder
- 3 gram fine sea salt
- 120 gram semi-sweet chocolate chips plus extra for topping
- 80 gram walnuts chopped and lightly toasted
- 60 milliliter whole milk room temperature
Instructions
- Preheat the oven to 175°C (350°F) and grease or line a 9x5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt, then set aside.
- In a separate bowl, mash the bananas until mostly smooth with a few small lumps remaining.
- Add the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract to the mashed bananas and whisk until well combined.
- Stir the milk into the banana mixture until evenly incorporated.
- Add the dry ingredients to the wet ingredients and gently fold with a spatula just until no dry flour streaks remain.
- Fold in the chocolate chips and chopped walnuts, reserving a small handful of each for topping if desired.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Sprinkle the reserved chocolate chips and walnuts evenly over the surface of the batter.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Remove the pan from the oven and place it on a cooling rack, then let the bread cool in the pan for 15 minutes.
- Carefully lift or turn out the banana bread from the pan onto the rack and let it cool for at least 5 more minutes before slicing and serving.
Notes
For best flavor and texture, use very ripe, heavily speckled bananas, as they add more sweetness and moisture. Toasting the walnuts in a dry pan for a few minutes enhances their nutty flavor and keeps them from tasting bland in the loaf. Avoid overmixing once you add the flour, since that can make the bread dense instead of tender. If the top is browning too quickly before the center is done, loosely tent the loaf with foil for the last 10–15 minutes of baking. The bread slices more cleanly when fully cooled, and leftovers keep well wrapped at room temperature for 2–3 days or can be frozen in slices for quick snacks.
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