Chocolate Chip Walnut Banana Bread

When your bananas turn spotty and soft, don’t toss them. Turn them into something warm, sweet, and satisfying.

Chocolate chip walnut banana bread gives you tender banana flavor, rich chocolate, and a little crunch. It’s simple to make, but it feels like a treat every time you slice it.

I started baking this loaf when I wanted a quick way to use up overripe bananas. Over time, it became a favorite for breakfast, a snack, or even dessert.

You’ll love how the chocolate melts into the crumb. The walnuts add texture and keep each bite interesting.

It’s easy to mix everything in one bowl. Bake it until golden, then enjoy it warm from the oven.

I’ll share tips for getting the right texture. Ingredient swaps and simple ways to serve and store your banana bread are coming up.

Why You Will Love Chocolate Chip Walnut Banana Bread

You’ll enjoy this bread because it uses simple ingredients. Ripe bananas give natural sweetness, while butter and eggs keep it soft.

Walnuts and chocolate chips add both texture and flavor. Walnuts bring a light crunch, and chocolate melts into little pockets of richness.

You can serve it so many ways. Slice it for breakfast, pack it as a snack, or enjoy it as a light dessert.

It stays fresh for a few days. No need to rush to finish it.

Here are a few reasons this banana bread stands out:

• Balanced flavors: Sweet banana, nutty walnuts, and smooth chocolate.
• Easy process: No mixer needed, just bowls and a spoon.
• Versatile use: Works for breakfast, snack, or dessert.
• Make ahead: Freezes well for later.

The recipe is forgiving. Even if your bananas are very ripe or you add extra chips, the bread still tastes great.

When you bake it, the kitchen fills with a warm banana and cinnamon aroma. That alone makes the effort worth it.

How To Make Chocolate Chip Walnut Banana Bread

You need very ripe bananas for sweetness and moisture. A few pantry staples add structure, and the chocolate chips and walnuts give flavor and texture.

With simple tools and careful mixing, you can bake a loaf that holds together well. It stays moist and tastes rich without being too sweet.

Ingredients

Start with 4 very ripe bananas. The darker the skin, the better the flavor.

You’ll also need 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt. These dry ingredients give the bread lift.

For richness, use ½ cup unsalted butter, melted. If you want a lighter loaf, swap with vegetable oil.

Add ¾ cup brown sugar for sweetness, 2 large eggs for binding, and 1 teaspoon pure vanilla extract to round out the flavor.

The stars are 1 cup semi-sweet chocolate chips and 1 cup toasted walnuts, chopped. Toasting the walnuts first deepens their flavor and makes them crunchier.

Save a small handful of chocolate and walnuts to sprinkle on top.

Instruments

You don’t need fancy tools. A large mixing bowl for the wet ingredients and a medium bowl for the dry will do.

A whisk or fork is enough to mash bananas and mix eggs. A rubber spatula helps fold the batter without overmixing.

Use a loaf pan about 9×5 inches. Grease it or line with parchment for easy removal.

A measuring cup set and measuring spoons are important for accuracy. Even small changes in flour or sugar can affect texture.

Have a toothpick or wooden skewer to test doneness. A wire rack helps the loaf cool evenly.

Step-by-Step Instruction

1. Preheat your oven to 350°F (175°C). Prepare your loaf pan with butter or parchment.
2. In the medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon if you want.
3. In the large bowl, mash the bananas until mostly smooth. Stir in melted butter, brown sugar, eggs, and vanilla.
4. Gently fold the dry ingredients into the wet mixture using a spatula. Stop when just combined.
5. Toss chocolate chips and walnuts with a spoonful of flour. Fold them into the batter.
6. Pour batter into the pan. Sprinkle the reserved chocolate and walnuts on top.
7. Bake 55–65 minutes. Check with a toothpick—look for moist crumbs, not wet batter.
8. Cool in the pan for 10 minutes. Lift out and let it cool on a wire rack before slicing.

Tips & Tricks

I’ve baked this bread many times. A few small habits always help it turn out moist and flavorful.

Use the right bananas. You want them very ripe—soft, spotted, or even black. These give your bread natural sweetness.

Toast your walnuts. A quick 5–7 minutes in the oven at 350°F brings out their flavor. Let them cool before mixing.

Measure flour carefully. Scoop and level with a spoon. Too much flour makes the bread heavy and dry.

Mix gently. Fold the wet and dry ingredients together until just combined. A few streaks of flour are fine before adding the chocolate and nuts.

Check doneness early. Start testing with a toothpick around 55 minutes. Look for moist crumbs, not wet batter.

If the top browns too fast, cover loosely with foil.

Cool before slicing. Let the bread rest in the pan for about 10 minutes. Move it to a rack before slicing.

Store it right. Wrap the cooled loaf in foil or plastic. Keep it at room temperature for up to a week.

You can also freeze slices for quick snacks later.

Ingredient Substitute

Sometimes you may not have walnuts on hand. Or maybe you want to try something different in your banana bread.

You can swap ingredients without losing the moist texture from the bananas or the sweetness from the chocolate chips.

When I ran out of walnuts, I tried pecans and loved the softer crunch. You can use almonds or hazelnuts if you want a firmer bite.

Each nut changes the flavor slightly, but they all work with bananas.

If you prefer to skip nuts, you still have options. Try adding sunflower seeds or pumpkin seeds for a mild crunch.

Chia seeds or sesame seeds give a subtle texture without overpowering the bread.

For a sweeter twist, dried fruit works nicely. Mix in raisins, dried figs, or coconut flakes. These add chewiness and natural sweetness, which balances the chocolate chips.

Here are some simple swaps you can use:

• Pecans, almonds, hazelnuts, or cashews
• Sunflower seeds or pumpkin seeds
• Chia seeds or sesame seeds
• Raisins, dried figs, or coconut flakes

No matter which substitute you choose, keep the ripe bananas as the base. They provide the moisture and flavor that hold everything together.

What To Serve With Chocolate Chip Walnut Banana Bread

When you bake a warm loaf, the first question is what to enjoy with it. You don’t need anything fancy, but the right pairing can make each slice better.

I keep it simple with spreads. A little butter, cream cheese, or even nutella melts perfectly into the bread’s crumb.

If you like fruit, a spoonful of berry jam or banana slices works well too.

For drinks, you can’t go wrong with something warm. Coffee, tea, or even a glass of milk balance the sweetness.

On hot days, try it with iced coffee or cold brew.

If you want to serve it for brunch or when friends come over, you can add easy sides:

• Fresh fruit like strawberries, blueberries, or apple slices
• A small bowl of whipped cream or clotted cream
• Nuts or granola for extra crunch

Sometimes I like to turn it into dessert. A drizzle of toffee sauce or a scoop of vanilla ice cream makes it feel more special.

How To Store Chocolate Chip Walnut Banana Bread

Storing banana bread the right way keeps it soft and flavorful. You don’t need anything fancy, just a few simple steps.

If you plan to eat it within a couple of days, keep it at room temperature. Wrap the loaf tightly in plastic wrap or foil, then place it in an airtight container.

For longer storage, the refrigerator works well. It can last up to a week if wrapped and sealed.

The fridge may firm it up, so warm slices in the microwave for a few seconds to soften.

Freezing is the best option if you want to keep it for more than a week. I like to slice the bread first so I can pull out just what I need.

Wrap each slice in plastic wrap, then place them all in a freezer bag.

Here’s a quick guide:

• Room temperature: 2–3 days, wrapped tightly
• Refrigerator: Up to 1 week, airtight container
• Freezer: Up to 3 months, wrapped and sealed

When you’re ready to enjoy frozen bread, let it thaw at room temperature or warm it in the toaster oven.

You can enjoy a fresh-tasting slice anytime without baking a new loaf.

Nutritional Value

When you bake chocolate chip walnut banana bread at home, you get a treat that’s sweet and filling. Each slice brings a mix of carbs, fats, and protein.

A typical slice weighs about 120 grams. You’ll get around 180–200 calories per slice.

The exact number depends on your ingredients. Flour, sugar, or chocolate chips all change the count.

Here’s what you might find in one serving:

• Carbohydrates: about 25–30 g
• Fat: about 10–12 g
• Protein: about 3–5 g
• Calories: 180–200

Walnuts add healthy fats and a bit more protein. They also bring in omega-3s, which your heart will thank you for.

Chocolate chips, sure, have more sugar. But they add a sweetness that balances the bananas so well.

Bananas give you potassium and fiber. Their natural sweetness means you can often use less sugar.

You can tweak things to fit your tastes. Swap in some whole wheat flour for extra fiber.

Or, try dark chocolate chips instead of milk chocolate. You’ll cut the sugar a bit and still get that rich taste.