Quick Chocolate Chip and Walnut Banana Bread

Name: Quick Chocolate Chip and Walnut Banana Bread
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 10 servings
Cuisine: American
Ingredients: 3 medium (330 g) ripe bananas, peeled, mashed until mostly smooth with a few small lumps; 4 oz (113 g) unsalted butter, melted and cooled slightly; ¾ cup (150 g) granulated sugar; 1 (50 g) large egg, at room temperature; 1 tsp (5 ml) vanilla extract; 1¾ cup (220 g) all-purpose flour; 1 tsp (5 g) baking soda; ½ tsp (3 g) table salt; 1 cup (170 g) semi-sweet chocolate chips; ¾ cup (90 g) walnuts, coarsely chopped

From the MyKitchenBank Kitchen

A moist, tender banana bread studded with chocolate chips and crunchy walnuts. This single-bowl recipe comes together quickly and bakes up golden brown with a slightly crispy exterior and soft, cake-like crumb. Perfect for breakfast, brunch, or an afternoon snack.

Prep: 10 min
Cook: 55 min
Wait: 30 min
Total: 1 hr 35 min
Makes: 1 loaf (10 slices)

Save to My Kitchen Jump to recipe

Steps

Before you start

Preheat oven to 350°F (175°C)
Peel and mash ripe bananas while still warm for easier blending
Measure flour by spooning into a dry measuring cup and leveling off, not scooping
Have all ingredients at room temperature for better mixing

1
Prepare the pan
- Butter the 9×5-inch (23×13 cm) loaf pan generously, coating the bottom and all sides.
- This prevents sticking and creates an even bake.
- You can also line it with parchment paper for easier removal.
+ Show details− Hide details
Tip: Parchment paper makes unmolding easier, especially helpful if the loaf breaks apart easily
2
Mix wet ingredients
- In a medium mixing bowl, combine the mashed bananas (about 1 cup), melted cooled butter, granulated sugar, egg, and vanilla extract.
- Stir with a wooden spoon or spatula until well combined, about 1 minute.
- The mixture should be relatively uniform with no large pockets of butter.
+ Show details− Hide details
Ready when: Mixture is smooth and evenly combined
Tip: Do not overmix at this stage; gentle stirring prevents overdeveloped gluten and keeps the crumb tender
3
Combine dry ingredients
- In a fine-mesh strainer, combine the all-purpose flour (1.75 cups), baking soda (1 tsp), and salt (0.5 tsp).
- Sift the dry mixture directly into the wet ingredients, stirring gently until just combined.
- Stop stirring as soon as no streaks of flour remain.
- The batter will be thick and slightly lumpy.
+ Show details− Hide details
Ready when: No visible flour streaks; batter is thick and slightly lumpy
Tip: Overmixing develops gluten and toughens the crumb. Mix only until the flour disappears
4
Fold in chocolate and walnuts
- Gently fold the chocolate chips (1 cup) and chopped walnuts (0.75 cup) into the batter using a few broad strokes with the spatula, turning the bowl as you fold.
- Distribute them evenly but do not crush the chips.
- The batter should still look lumpy.
+ Show details− Hide details
Ready when: Chocolate chips and walnuts are distributed throughout, batter is still lumpy
Tip: Reserve a handful of chocolate chips and walnuts to scatter on top of the batter for visual appeal
5
Transfer and top
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Scatter any reserved chocolate chips and walnuts on the surface.
- This creates a decorative, crispy-edged topping.
+ Show details− Hide details
Ready when: Batter fills the pan evenly, surface is smooth
Tip: Do not fill the pan more than three-quarters full; it will rise as it bakes
6
Bake until goldenOven 350°F / 175°C
- Place the pan in the preheated 350°F (175°C) oven on the middle rack.
- Bake for 50–60 minutes until the top is deep golden brown and a toothpick inserted into the center comes out with only a few moist crumbs.
- The loaf should dome slightly and pull slightly from the sides of the pan.
+ Show details− Hide details
Ready when: Top is deep golden brown; toothpick inserted in the center comes out with a few moist crumbs, not wet batter
Tip: If the top browns too quickly, tent it loosely with aluminum foil after 40 minutes
7
Cool in the pan
- Remove the pan from the oven and place it on a wire rack or trivet.
- Let the loaf cool in the pan for 15 minutes without moving it.
- This allows the crumb to set and prevents it from falling apart when unmolded.
+ Show details− Hide details
Ready when: Loaf has cooled enough that you can touch the pan comfortably
Tip: Resist the urge to turn it out early; this cooling time prevents the loaf from breaking apart
8
Unmold and finish cooling
- Run a thin knife around the edges of the pan to loosen the loaf.
- Turn it out onto a wire rack or cutting board.
- The loaf can be eaten warm, at room temperature, or toasted.
+ Show details− Hide details
Ready when: Loaf is cool enough to slice without it breaking apart
Tip: If you plan to slice it, wait until it cools completely; warm loaves are more delicate

Good to know

Tips

Do not skip sifting the dry ingredients. This aerates the flour and helps it incorporate evenly without overmixing
Use truly ripe bananas with black speckles or mostly black skin. Underripe bananas lack flavor and moisture; overripe ones (all brown) are too soft and may release excess water
Let all ingredients reach room temperature before mixing. Cold butter and eggs will not blend smoothly and can create pockets of unmixed ingredients
The loaf can be sliced slightly warm or at room temperature, but warm slices are more fragile. If you prefer neat slices, wait until it cools completely

Make ahead

Prepare the batter up to 2 hours ahead and refrigerate it in an airtight container. Bake directly from the cold batter, adding 5–10 minutes to the baking time. You can also bake the loaf up to 3 days ahead and wrap it well.

Storage & reheating

Room temperature: Store wrapped in plastic wrap or in an airtight container for up to 3 days. Refrigerator: Wrap well and store for up to 5 days; slice and toast before serving. Freezer: Wrap the entire loaf or individual slices in plastic wrap and aluminum foil; freeze for up to 3 months. Thaw at room temperature or toast directly from frozen.

Substitutions

semi-sweet chocolate chips → Dark chocolate chips or chopped dark chocolate. Use for a deeper chocolate flavor with less sweetness
walnuts → Pecans or macadamia nuts. Pecans add a mild sweetness; macadamia nuts create a richer, buttery crumb
unsalted butter → Coconut oil or neutral vegetable oil. Use the same amount by weight; oil creates a moister, more tender crumb
granulated sugar → Brown sugar. Use an equal amount by weight; brown sugar adds moisture and deeper molasses notes