Banana Nut Chocolate Chip Bread
Indulge in the ultimate comfort with this irresistible Banana Nut Chocolate Chip Bread, a moist and flavorful quick bread that's perfect for any occasion. Made with sweet, ripe bananas, rich semi-sweet chocolate chips, and crunchy walnuts (or pecans), this recipe balances sweetness and texture in every bite. A hint of vanilla and the perfect blend of brown and granulated sugar add depth to this classic favorite. Ready in just 15 minutes of prep time, this easy banana bread recipe bakes to golden perfection in about an hour, filling your kitchen with its heavenly aroma. Enjoy it warm with a smear of butter, as a grab-and-go breakfast, or as a crowd-pleasing dessert. With simple pantry staples and a single loaf pan, this homemade Banana Nut Chocolate Chip Bread is bound to become a family favorite!
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Recipe Information
Ingredients
- 3 medium Ripe bananas
- 0.5 cup Unsalted butter
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Chopped walnuts (or pecans)
- 0.75 cup Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a large mixing bowl, mash the ripe bananas with a fork until smooth.
Melt the unsalted butter and add it to the mashed bananas. Mix well.
Stir in the granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until fully combined.
In a separate bowl, combine the all-purpose flour, baking soda, and salt. Sift or whisk to ensure even distribution.
Gradually fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix; the batter should just come together.
Gently fold in the chopped walnuts and semi-sweet chocolate chips until evenly distributed.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and enjoy your Banana Nut Chocolate Chip Bread! Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 240 mg | 10% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 32.7 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 231 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
