Recipe | Chocolate Chip Banana Bread

Recipe | Chocolate Chip Banana Bread
Dark chocolate chips, walnuts and hickory nuts. Yum!
Servings: 1 bread loaf pan

*For video instructional, scroll to bottom.


3 ripe bananas, peeled
1/3 cup unsalted butter, melted; plus a little extra to grease your loaf pan
1/2 cup sugar
1 egg
1 tsp baking soda
1/2 tsp salt; skip if using salted butter
1 tsp vanilla extract
1 1/2 cups flour
1/2 cup chocolate chips
1/2 cup walnuts, chopped, optional


Mixing bowl
Stirring tool or spatula
Measuring tools
Loaf pan
Knife, to check doneness and cut slices


Preheat oven to 350*. In a large bowl, add bananas and mash with a fork until mostly smooth. Add everything else except chocolate chips and nuts. Stir to combine. Lastly, fold in the chips and nuts. Pour into greased bread loaf pan. Bake for 50-60 minutes or until done in center. Poke a knife down into the center of the loaf. If it comes out clean, your bread is done. Carefully remove from oven. Let cool on counter for half hour. Cut a slice and enjoy with a cup of coffee :)


If you have access to fresh stone-ground flour, I recommend it. For this recipe, I used whole wheat flour ground by Metcalf Mills.

The bananas I like to use for this recipe have mostly dark yellow skin with black spots. Most people don't like bananas once they've become this ripe, including me. Don't throw them away. Use these to make some delish banana bread instead.

You can use whatever kind of chocolate chips you like. When I make this for myself, I like the mini semi-sweet. James prefers dark chocolate.

If we have them, we like using hickory nuts that we harvest in the fall. Any kind of nuts will do for this recipe. I'd like to try adding brazil nuts sometime.

Here is a video recipe if you'd prefer to follow along that way!