Chocolate Chip Banana Nut Bread

5 from 1 vote

My Chocolate Chip Banana Nut Bread is a soft, rich loaf made with perfectly ripened bananas, melty chocolate chips, and crunchy walnuts.

Prep Time10

Cook Time50

Total Time1

Course: Breakfast, Dessert, Snack

Cuisine: American, british

Diet: Halal, Low Salt, Vegetarian

Servings: slices

Calories: 347kcal

Preheat the oven to 165° C - 340° F (fan oven).
Grease a loaf pan size of 12 cm x 25 cm (5" x 10") and line with parchment paper, set aside.
Put the bananas in a bowl and mash them with the back of a fork, add the peanut butter along with the vanilla paste and stir to combine.
In a separate bowl, mix the all-purpose flour, baking powder, and salt (you don’t need the baking powder if using self-raising flour).
Whisk the eggs with sugar using a stand mixer or a hand mixer until the mixture is pale yellow for about 5-6 minutes.
Add the banana mixture to the egg mixture and whisk until combined before adding the oil and the milk.
Whisk the mixture to combine for about 30 seconds then add the flour mixture along with the chocolate.
Gently fold the flour into the mixture and pour it into the prepared loaf pan.
Place the loaf pan on the middle rack and bake for 50-55 minutes or until a toothpick inserted in the middle of the loaf comes out clean.
Remove from the oven and allow it to cool down on a rack before slicing.

Use room temperature ingredients for better mixing.
Choose very ripe bananas with dark yellow or brown skin for intense banana flavor! If your bananas aren't ripe enough, read my tips above about how to ripen bananas quickly.
When adding the flour to the wet ingredients, avoid over-mixing the batter to avoid dense and dry banana bread.
Do not overcook it; banana bread should be ready in about 50 minutes. Set your alarm for 45 minutes, check it with a toothpick, and bake for another 5 to 10 minutes if necessary.
You can turn this delicious and moist banana bread mixture into muffins. Simply fill your muffin cases with the mixture and bake in a preheated oven ( 180° C - 360° F) for 25 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.