Chocolate chip banana bread

January 14, 2024

This chocolate chip and walnut banana bread is a delicious and easy-to-make twist on the classic recipe. It’s my absolute favorite way to rescue overripe bananas—the cake turns out incredibly soft and moist every single time. With the addition of crunchy walnuts and melty chocolate, it usually disappears before it even has a chance to cool down! This is my fail-proof recipe for the best banana bread you’ll ever try.

Banana bread without a mixer?

Yes, absolutely! In fact, it’s one of those cakes you really shouldn't overmix. All you need is a fork to mash the bananas and a spoon to fold the ingredients together. Using a hand mixer for too long can overwork the batter, making the cake tough or lead to gummy texture.

What kind of bananas work best?

Go for the ones that are overripe—look for brown speckles or even a completely black peel. It might sound strange, but the 'uglier' the banana, the better! As they ripen, they develop more natural sugars and a deeper aroma, ensuring your bread is naturally sweet, flavorful, and incredibly moist.

Can you freeze banana bread?

This cake freezes very well. The best way is to slice it first, separate the pieces with parchment paper, and pop them into a Ziploc bag (be sure to squeeze out all the air!). It stays fresh in the freezer for up to 3 months. To defrost, just a few seconds in the microwave or a quick pop in the toaster—it tastes just like it was freshly baked! If you have more time, simply leave the slices on the counter to thaw slowly at room temperature.

What to do if your bananas aren't ripe enough?

Craving banana bread but your bananas are still too firm? I’ve got a tried-and-true trick for you! Place them (unpeeled) on a baking sheet and pop them into the oven at 150°C (300°F) for about 15 minutes. Once the peels turn completely black, the bananas will be soft, sweet, and perfectly mashable.

Banana bread – substitutions

Nuts: Instead of walnuts, pecans, hazelnuts, or flaked almonds work beautifully. If you’re looking for a nut-free version, feel free to just leave them out entirely—the bread will still be delicious!

Chocolate: If dark chocolate isn't your thing, feel free to swap it for milk or white chocolate. Just keep in mind that white chocolate is much sweeter—if you go that route, I’d recommend reducing the sugar in the recipe by 1 or 2 tablespoons to keep the flavor perfectly balanced.

Fruits: Instead of chocolate, feel free to fold in a handful of blueberries (fresh or frozen).

What to bake next? If you enjoyed this banana bread, you’re going to love my other 'tried-and-true' recipes. These are my absolute favorites—the ones I keep coming back to because they’re just as simple and foolproof as this one:

Banana Bread | No mixer needed

This is my go-to recipe for the best moist banana bread. It’s super simple and turns out perfect every time.

Print Pin Recipe

Prep Time 20

Baking time 40

Total Time 1

Course Cake, Dessert

Servings 10

Kitchen utensils

Loaf tin (10 x 20 cm)(keksówka)

Ingredients

3 bananas
250 g wheat flour
80 g sugar
70 g butter (melted)
50 g walnuts
50 g dark chocolate
2 tbsp cacao powder
1 egg
1 tsp baking soda
pinch of salt

Instructions

Preheat the oven to 180°C.
Prepare a 10 x 20 cm loaf tin by lining the bottom and sides with parchment paper.
Chop the walnuts and dark chocolate and set aside.
Place the peeled bananas in a large bowl and mash them thoroughly with a fork. Add the egg, melted butter, and sugar, and mix until well combined. Then, add the flour, baking soda, and a pinch of salt. Mix everything together until you have a fairly thick batter.
Divide the batter into two equal parts. To one part, add 2 tablespoons of cocoa powder. To the other, fold in half of the chopped chocolate and walnuts (25 g each).
Spoon half of the light batter into the prepared pan, then top it with half of the dark batter. Repeat the process with the remaining batter. Finally, sprinkle the rest of the chopped chocolate and walnuts (25 g each) over the top.
Bake the cake for about 40 minutes, or until a skewer inserted into the centre comes out clean. Enjoy!

tips

Macros and calories per serving:

Kcal: 269 kcal
Protein: 5 g
Fat: 12 g
Carbs: 37 g

The following values are approximate and may vary depending on the specific brand and type of ingredients used. These calculations are estimated and are intended to provide a general nutritional overview.

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