A chocolate walnut banana bread loaded with chocolate chips and walnuts that’s sure to make your tastebuds happy. This is a flavorful, dense, chocolatey, nutty banana bread that's made in one bowl and fills both the belly and soul!
Yes, I already have a delicious banana bread recipe on thegeneticchef.com, but here’s one to make when you have more than three bananas. Actually, you will need four, five - however much is needed to make two cups of mashed bananas. The bananas need to be super ripe! Like dark and soft. Then we add a whole lot of chocolate chips and walnuts. You get a crunch and burst of chocolate with every bite.
So, how many bananas exactly? Well, nature isn’t consistent with the size of things…am I right???? Therefore, we will measure it out. I used 4 ½ medium-sized bananas to get two cups. Maybe my medium isn’t your medium. In that case, I may be jealous if the advantage goes to you. Sooooo, measure it out. Did I mention they have to be super ripe?
I have been using bourbon for most of my baking ever since the price of vanilla shot up to almost the price of a mortgage. Yes, it’s coming down now but I kind of like the bourbon. You can use what you like.
If you really look at the thousands of pictures of banana bread online, you will notice they’re described as moist. I know many don’t like that word but let’s get past that. Now, there’s a difference between moist and gummy. I don’t like anything gummy. This bread is moist, dense, heavy, and delicious. I had someone say there actually may be too much chocolate in it and after a good smack on the head, they restated it was perfect. Seriously, too much chocolate? In the intro I state it’s LOADED with chocolate and nuts.
I altered my original banana bread recipe to accommodate the chocolate chips and nuts. I wanted the batter to fit in a 8 ½ x 4 ½ inch loaf pan. I get aggravated when recipes have too much batter for a pan and then you’re asked to make muffins or an additional smaller loaf. I want one bowl, enough batter, and one pan. Unless you are doubling it this is how it should be. No guessing.
I use a nice large bowl to make this and add the ingredients as they are needed. I mix using a fork then switch to a spatula to get every bit out of the bowl. If you want to mix the flour with the baking powder, baking soda, and salt before adding it in, go ahead. As long as you sprinkle each ingredient in and mix well you shouldn’t need another bowl.
An 8 ½ x 4 ½ inch loaf pan works here and I usually use this one. First, spray or oil it and then sprinkle it all over with some sugar. If you use a 9 x 5 loaf pan, the baking time may have to be decreased and you may not get the same height. Just check it and it will be fine.
This chocolate walnut banana bread has a lot of chocolate which adds to the moistness to the bread. Don't confuse moist with raw. You will have to bake it longer at 325 but it will be cooked through and have a softer exterior. If you like a little darker bread and harder crust but a little raw in the middle (and some people do) bake it at 350 for about 1 hour.
Guess what? This chocolate walnut banana bread is even more delicious when eaten the following day. So leave some for the next day, ok?
Love this chocolate walnut banana bread? Then you need to try:
Big beautiful banana walnut streusel muffins
Banana bundt cake with cream cheese icing
You may also like these delicious breads:
- Perfect pumpkin bread
- Homemade monkey bread
- Quick easy cheddar cheese bread
- Perfect skillet cornbread
- Creamy garlic bread
- Beer bread
- Irish soda bread
- Single rise white bread
Life is too short for mediocre food.
Have you seen these?
Chocolate Walnut Banana BreadPRINT PIN
- 4 super overripe bananas (2 cups)
- ¼ cup neutral oil
- 1 cup sugar + 2 tablespoons for pan and topping
- 1 large egg
- 2 teaspoons bourbon or vanilla
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine salt
- 1 ½ cups flour
- 1 cup semi-sweet chocolate chips
- 1 cup chopped walnuts
- Preheat the oven to 325°.
- Spray or butter a 8 ½ x 4 ½ inch loaf pan then sprinkle evenly with a tablespoon of sugar. This creates a delicious outer coating. Set aside.
- In a large bowl mash the bananas with a fork. I use a fork to do this. It should measure 2 cups.
- Stir in the oil.
- Stir in 1 cup of sugar, egg, and bourbon (or vanilla) into the bowl. Mix until it’s all combined.
- Sprinkle in the baking powder, baking soda, and salt and stir. Mix in the flour until the flour is just incorporated then add the chocolate chips and walnuts. Stir for 50 strokes.
- Pour batter into the prepared pan and spread evenly.
- Sprinkle top with remaining tablespoon of sugar.
- Place the pan onto a baking sheet (for easy removal) and bake for 65 - 75 minutes, or until a toothpick inserted in the center comes out clean. Don't confuse the chocolate for raw. Don't want to overcook. You can start checking at 60 minutes because ovens do vary, but make sure the top is golden brown. Cool in the pan for 15 minutes then carefully turn out the banana bread onto a wire rack to cool.
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