Chocolate Chip Walnut Banana Bread
This Chocolate Chip Walnut Banana Bread recipe is soft, moist, packed with chocolate chips, crunchy walnuts and tons of flavour!! If you’re looking for a one-bowl banana bread recipe that won’t fail and that you’ll make over and over again – look no further.
Plus, a special part of this recipe is that it’s topped with more chocolate, nuts and sugar for a crisp, flavourful topping that pairs perfectly with the moist banana bread!
How ripe should bananas be for banana bread?
Honestly, the riper the better for banana bread. But whether you have a couple of dark spots or completely brown bananas, this recipe will work well with either!!
What is the difference between banana bread and banana cake?
Though very similar in taste and consistency, banana bread doesn’t often have icing or frosting like banana cake does. Banana bread also tends to have more texture and isn’t as smooth as banana cake.
Think of it like the difference between a cupcake and a muffin – very similar in taste but completely different in texture and experience.
Ingredient Notes – Chocolate Chip Walnut Banana Bread
The ingredients that go into this easy chocolate chip walnut banana bread recipe:
Bananas – what would banana bread be without bananas?!
Eggs – bind the bread together and provide some much-needed moisture.
Melted Butter – provides moisture and fat, while also softening the bread.
Caster Sugar – of course! To sweeten the bread.
Plain Flour – provides the perfect base to create a tender, moist banana bread.
Baking Powder – adds so much lightness and height to the banana bread.
Salt – balances everything out and enhances all of the flavours.
Vanilla Paste or Vanilla Extract – adds so much flavour, depth and that classic vanilla smell.
Espresso Powder / Instant Coffee – adds a ton of flavour and richness without being overpowering.
Chocolate Chips – I like using a mix of both milk and dark chocolate!
Walnuts – add a nutty flavour and crunchy texture that sends this recipe over the top!
Granulated Sugar – for a crisp and sweet top to the banana bread.
How to make Chocolate Chip Walnut Banana Bread – step by step
- Start by preheating the oven to 180°C (350°F).
- Then, grease and line a standard loaf pan or 1lb loaf tin.
- In a large bowl, mash the bananas with a fork or whisk until mostly smooth.
- Then, crack in the eggs one at a time and whisk together well for a few minutes.
- Next, add the sugar and melted butter, mix well to combine, and set aside.
- In a small bowl, combine 20ml of warm water with the instant espresso or instant coffee powder and mix well.
- Now, add the salt, vanilla and coffee mixture to the banana mixture and whisk well to combine.
- Sift in the plain flour and baking powder, then mix well to combine (but do not overmix!).
- In a separate medium bowl, coat the chocolate chips and chopped walnuts in 1 tbsp of flour, then fold them into the banana bread mixture.
- Pour the banana bread batter into the prepared loaf pan and top with the extra chocolate chips, walnuts and a sprinkle of granulated sugar for that extra-crispy top.
- Place in the preheated oven and bake for 40–50 minutes, until the top is golden and a toothpick inserted into the centre comes out clean or with a few moist crumbs.
Note: The top of the banana bread often browns before the inside is fully cooked, so once the top has browned, cover the loaf pan with a sheet of foil and continue baking until the centre is fully cooked. - When the banana bread is fully cooked, allow it to cool completely on a wire rack.
- Once fully cooled, slice, serve and enjoy!
Do I need to add walnuts to the banana bread?
No, of course not! But I will say they add so much texture and lovely crunch. Pecans are also a great swap if you don’t fancy walnuts. You’ll still have delicious, moist chocolate chip banana bread, even without the nuts!
What kind of chocolate should I use for chocolate chip banana bread?
I love using a half-and-half mixture of milk and dark chocolate chips. That way, you get the sweetness of the milk chocolate and the richness of the dark chocolate without any compromise.
But this is what I love about home baking – you can customise it to your taste! So, if you like a sweeter banana bread, you can use all milk chocolate, and if you like your desserts “not too sweet“, you can use all dark chocolate!
Though semi-sweet chocolate chips are another great option!
Tips and Tricks – Chocolate Chip Walnut Banana Bread
- Use foil – to cover the top of the banana bread, especially if you’re making this in a loaf tin as, the top tends to brown before the inside is fully cooked
- Store the chocolate chip banana bread – in a airtight container or tin and store at room temperature at it should last for about 3 days
- If you don’t like walnuts – simply leave them out or replace them with pecans instead
- To mash the bananas – use a fork, a potato masher or even a metal whisk
The recipe video is on my TikTok and IG – please tag @aceofspoons_ if you make this recipe
Chocolate Chip Walnut Banana Bread
Equipment
- Standard Loaf Tin (or 1lb cake tin)
- Large bowl
- Whisk
Ingredients
Banana Bread Ingredients
- 2 large or 3 medium bananas
- 2 eggs
- 150 g cooled melted butter
- 200 g caster sugar
- 1/2 tsp salt
- 1/2 tsp instant coffee
- 20 ml warm water (used to dissolve the instant coffee)
- 2 tsp vanilla extract
- 150 g plain or all purpose flour
- 1 tsp baking powder
- 150 g chocolate chips (I like using a 50/50 of milk and dark chocolate)
- 50 g chopped walnuts
- 1 tbsp plain or all purpose flour (used to coat the chocolate chips and walnuts)
Topping Ingredients
- 50 g chocolate chips (again, I like using a 50/50 of milk and dark chocolate)
- 50 g chopped walnuts
- 1 tbsp granulated sugar
Instructions
- Start by preheating the oven to 180°C (350°F).
- Then, grease and line a standard loaf pan or 1lb loaf tin.
- In a large bowl, mash the bananas with a fork or whisk until mostly smooth.
- Then, crack in the eggs one at a time and whisk together well for a few minutes.
- Next, add the sugar and melted butter, mix well to combine, and set aside.
- In a small bowl, combine 20ml of warm water with the instant espresso or instant coffee powder and mix well.
- Now, add the salt, vanilla and coffee mixture to the banana mixture and whisk well to combine.
- Sift in the plain flour and baking powder, then mix well to combine (but do not overmix!).
- In a separate medium bowl, coat the chocolate chips and chopped walnuts in 1 tbsp of flour, then fold them into the banana bread mixture.
- Pour the banana bread batter into the prepared loaf pan and top with the extra chocolate chips, walnuts and a sprinkle of granulated sugar for that extra-crispy top.
- Place in the preheated oven and bake for 40–50 minutes, until the top is golden and a toothpick inserted into the centre comes out clean or with a few moist crumbs. Note: The top of the banana bread often browns before the inside is fully cooked, so once the top has browned, cover the loaf pan with a sheet of foil and continue baking until the centre is fully cooked.
- When the banana bread is fully cooked, allow it to cool completely on a wire rack.
- Once fully cooled, slice, serve and enjoy!
Notes
- Use foil – to cover the top of the banana bread, especially if you’re making this in a loaf tin as, the top tends to brown before the inside is fully cooked
- Store the chocolate chip banana bread – in a airtight container or tin and store at room temperature at it should last for about 3 days
- If you don’t like walnuts – simply leave them out or replace them with pecans instead
- To mash the bananas – use a fork, a potato masher or even a metal whisk
