Banana Walnut Choc Chip Bread

The Foody Bean
by The Foody Bean
8-10 bread slices
1 hr 5 min

Super, easy and makes your kitchen smell amazing! I love making this as a brunch on the weekends and it is actually one of the older recipes from the blog. It is really dependable I think and won't do you dirty on an important occasion like Thanksgiving. Especially if you're not confident in your baking skills.

The batter is filled with semi-sweet chocolate chips and chopped walnuts. You could omit the nuts but they really make this recipe super bomb. I used coconut milk because it makes your banana bread super moist but you can use other types of milk like full-fat milk, almond milk etc. Also using overripe bananas is also what gives you a sweet and moist banana bread. When the banana skin is so black it is almost rotten, you have a winner.

I used a 8x4 inch loaf pan so this took at most 1 hour to bake. I usually recommend checking your banana bread to see how it's doing around 55 minutes.

You want to trap in the moisture in your banana bread so try to keep it wrapped at all times with cling wrap or even aluminum foil. Happy baking!

Banana Walnut Choc Chip Bread
Recipe details
  • 8-10  bread slices
  • Prep time: 10 Minutes Cook time: 55 Minutes Total time: 1 hr 5 min
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  • 1 & 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 over-ripe bananas, peeled and mashed
  • 1/2 cup coconut milk (or regular milk, see tips)
  • 1 tablespoon lime juice
  • 1/4 cup butter, melted and cooled
  • 1/2 cup granulated sugar
  • 1 large whisked egg, at room temperature
  • 1/2 cup chopped walnuts
  • 1/2 cup semi-sweet chocolate chips (add more if you wish)

Preheat the oven to 350F/175C.
In a large mixing bowl, combine flour, baking powder, walnut chips together.
In another bowl, mash the bananas thoroughly. Add in vanilla extract, lime juice, whisked egg, coconut milk and sugar with the mashed bananas with a ladle/spatula.
Combine the banana mixture from step 3 with the flour mixture from step 2. Fold in the chocolate chips last. This is your banana bread batter.
Grease a 8x4 inch loaf pan (or a 9x5 inch pan, see tips) with butter and line with parchment paper.
Pour half the batter into the pan, smooth it out into the corners of the pan and then continue pouring in the remainder of the batter.
Place the loaf pan in the middle rack of the oven and bake for 55 minutes to 1 hour. A toothpick inserted into the bread should come out with no wet crumbs.
Let the bread cool for about 15 minutes in the pan, take it out of the pan and continue cooling it on a wire rack.
Wrap leftovers tightly with cling wrap and keep refrigerated for up to 4 days.
  • a 9x5 inch loaf pan is wider so the batter will take less time to bake. When in doubt always use a toothpick to check if it's ready. If there are wet crumbs on the toothpick after it comes out of the bread, continue baking for a few more minutes.
  • Also, all your ingredients must be kept at room temperature for a seamless baking.