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Three slices of banana bread with chocolate chips and walnuts, featuring large chocolate chunks, are arranged on a white plate. In the background, a loaf boasts a moist texture and golden-brown crust.
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5 from 1 vote

Banana Bread with Chocolate Chips and Walnuts

This Banana Bread with Chocolate Chips and Walnuts turns those overripe bananas sitting on your counter into something absolutely delicious! With chunks of melty chocolate and crunchy nuts in every bite, it’s the kind of recipe that’ll have your whole house smelling like a bakery.
Prep Time15 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 20 minutes
Servings: 12 slices
Calories: 329kcal
Author: Melissa Griffiths

Ingredients 

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup sugar
  • ¼ cup butter (melted)
  • ½ cup sour cream
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup coarsely smashed (chunky very ripe banana, about 3 small)
  • 1 ½ cups semi-sweet chocolate chunks (12 ounce package)
  • ½ cup sliced almonds toasted and cooled

Instructions

  • Preheat oven to 350º
  • In a small bowl, whisk together flour, baking powder, baking soda and salt; set aside.
  • Combine sugar, melted butter, sour cream, eggs and vanilla in a large mixing bowl; beat until well blended. Stir in bananas. Add flour mixture to banana mixture, stirring just until moistened. Mix in chocolate chunks and nuts.
  • Spoon batter into an 8 ½ x 4 ½ x 3-inch loaf pan coated with baking spray with flour. Bake for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean.
  • Cool 10 minutes in pan on a wire rack; remove from pan, and cool completely on a wire rack before cutting.

Notes

Mix-In Options: Feel free to swap the almonds for walnuts, pecans, or even add dried cranberries alongside the chocolate chips for extra flavor variety..
Perfect Texture: Don't overmix the batter once you add the flour - stir just until combined to ensure your bread stays tender and fluffy.
Size Variations: You can make 4 mini loaves (bake for 30 minutes) or 12 muffins (bake for 18 minutes) instead of one large loaf for portion control or gift-giving.
Storage Tips:
  • Store covered at room temperature for up to 5 days.
  • Or freeze individual slices for up to 3 months for quick breakfast treats.

Nutrition

Serving: 1slice | Calories: 329kcal | Carbohydrates: 40g | Protein: 6g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 176mg | Potassium: 240mg | Fiber: 3g | Sugar: 18g | Vitamin A: 236IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 3mg