Recipe By Chef John
Rating
Published Jan 30th
Prep 15m Cook 1h 10m Additional 20m Ready In 1h 45m
Servings 1 9x4 inch loaf Calories 333.7

Banana bread is one of those things people rarely make on purpose, only when those last three bananas are almost black. This scrumptious banana-walnut loaf, spiked with dark chocolate chips, is so good you’ll want to make it well before the bananas get to that condition.

Recipe Ingredients

  • cooking spray
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ cup butter, softened
  • 3 ripe bananas, mashed
  • 1 cup white sugar
  • 2 large eggs
  • ¼ teaspoon vanilla extract
  • 1 tablespoon milk
  • 1 cup chopped walnuts
  • ⅓ cup semisweet chocolate chips

Cooking Directions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Coat a 9x4-inch loaf pan with cooking spray.
  2. 2 Whisk flour, salt, baking powder, and baking soda together in a bowl.
  3. 3 Beat butter and sugar with an electric mixer in a large bowl until smooth. Add mashed bananas and beat until combined. Beat eggs into the butter mixture one at a time, fully blending each egg before adding the next. Stir vanilla extract and milk into the mixture.
  4. 4 Stir chopped walnuts, chocolate chips, and flour mixture into banana mixture until just incorporated.
  5. 5 Pour batter into the prepared loaf pan. Tap pan on the counter to release any air pockets.
  6. 6 Bake in preheated oven for about 1 hour 10 minutes, or until an inserted toothpick comes out clean.
  7. 7 Let the bread rest in the pan for 15-20 minutes; remove from pan, slice, and serve.

Nutrition Facts

  • Calories 333.7
  • Carbohydrate 43.8 g
  • Cholesterol 51.4 mg
  • Fat 16.6 g
  • Fiber 2.3 g
  • Protein 5.3 g
  • Saturated Fat 6.6 g
  • Sodium 407.4 mg
  • Sugar 23.3 g

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Reviews

  1. I thought the recipe was great! I almost didn't try it because it is so similar to others. I think what intrigued me was not using an electric mixer. I also think the 1/2 cup of butter and extra sugar is what made this bread so good. The only change I made was I used - Read more ...
  2. Very moist and delicious. Followed as directed except I used 4 ripe bananas (small & medium) and I baked it in a 9 x 13 pan, which was plenty. Also I didn't have to bake as long as they indicated so I would watch and use the tooth pick method for doneness.
  3. I increased the vanilla to a full teaspoon, used pecans instead of walnuts and mini chocolate chips. I made muffins out of this recipe--I actually got 12 really big muffins out of one recipe. I baked them at 350* for 22 minutes. I did let them cool in the pan overnight. I make A LOT - Read more ...
  4. Fabulous recipe for an all time favorite! And, I must admit I did make this using those last three overly ripe bananas, lol! I doubled the vanilla and to give it a little spice I added 1/2 tsp. of cinnamon and 1/4 tsp. of nutmeg. I also subbed 1 Tbsp. of buttermilk vs. milk. You - Read more ...
  5. This is a wonderful recipe - the best banana bread I've ever made. But... we added a dash of nutmeg and two dashes of cinnamon. (Oh and we didn't have the chocolate chips.) The added spices really kicked this recipe into a whole new level.
  6. I folllowed this recipe to a tee and I made sure not to over stir and cooked it for the allotted time and Ifound this banana brad to be dry. It will definitely will need butter spread on it! perhaps it needs a little more milk. Even watching the video Chef John's banana bread seemed - Read more ...
  7. For a slightly spiced version of this great recipe try adding in 1/2 tsp cinnamon, 1/2 tsp ground ginger, & 1/2 tsp ground nutmeg. For all of you who can´t find the recipe, it´s in the text under the video :)
  8. On my 3rd loaf. Followed video instructions to a tee! My family loved this- left out walnuts as we are not walnut fans. Goes fast in my house!
  9. Great recipe!!!! I have made this banana bread 3 times. Quick and easy and more importantly....delicious. The only thing I do differently is add mini chocolate chips instead of the regular size. I love this recipe. Definitely a keeper!
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