This banana bread by Chef John is spiked with dark chocolate chips and walnuts. Banana bread is one of those things people rarely make on purpose — only when those last 3 bananas are almost black. However, this scrumptious loaf is so good you’ll want to make it well before the bananas reach that condition.
Ingredients
- cooking spray
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup white sugar
- ½ cup butter, softened
- 3 ripe bananas, mashed
- 2 large eggs
- 1 tablespoon milk
- ¼ teaspoon vanilla extract
- 1 cup chopped walnuts
- 1/3 cup semisweet chocolate chips
Directions
Step 1
Preheat the oven to 325 degrees F (165 degrees C). Coat a 9×4-inch loaf pan with cooking spray.
Step 2
Whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
Step 3
Beat together sugar and butter with an electric mixer in a large bowl until smooth. Add mashed bananas and mix until combined. Add eggs, one at a time, beating well after each addition. Stir in milk and vanilla.
Step 4
Stir in flour mixture, walnuts, and chocolate chips until just incorporated. Pour batter into the prepared loaf pan. Tap pan on the counter to release any air pockets.
Step 5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes. Let rest in the pan for 15 to 20 minutes. Remove bread from the pan, then slice and serve.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 334 | |
% Daily Value * | |
Total Fat17g | 21% |
Saturated Fat7g | 33% |
Cholesterol51mg | 17% |
Sodium407mg | 18% |
Total Carbohydrate44g | 16% |
Dietary Fiber2g | 8% |
Total Sugars23g | |
Protein5g | |
Vitamin C3mg | 14% |
Calcium47mg | 4% |
Iron2mg | 9% |
Potassium204mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: Amberbillerica
- 12 years ago
It was definitely interesting and different with the chocolate chips but not necessarily better than a regular banana bread recipe. I didn’t think it was quite moist enough. I think I will try adding chocolate chips to a recipe that calls for buttermilk or sour cream rather than make this recipe as-is again. I think my regular recipe that calls for banana extract is better.
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- by: Casey
- 12 years ago
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 to have more liquid in it.
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- by: Mommietotwo
- 12 years ago
This smelled so good my stomach was groweling so loud while it was cooking. When it was finally done i was not dissapointed. I am allergic to bananas so when I had some it was really just to taste it to see if it was worth making again. It was so good though that i ended up eating 2 (ok i will me totally honest 3) thick slices, with each slice getting progressivle thicker! I left the nuts out because i am allergic to those as well, This recpie was full of banana flavor without being to sweet. I will make again, next time i think i will try some brown sugar, maybe 1/2 white 1/2 brown. The bread is so good that you don’t need the chocolate chips too. Will make again.
Also my 3 1/2 year old helped mash the bananas she did such a good job they were almost liquified, maybe that is why the banban flavor was so good? She also enjoyed eating the bread, although i think she likes licking the beaters better. -
- by: Krikor
- 12 years ago
My son is hooked on this. I cheat on this recipe by using Trader Joe”s Multigrane baking mix (in leu of the flour and base). I added a few more ripe bananas. Be careful not to overbake. My convection oven has this ready in less than 1 hr. I highly recommend it. Why not 5 stars, because I had a better tasking banana bread one time. :-)!
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- by: Jillian
- 12 years ago
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 could do half brown sugar and half white sugar depending on what you have in your kitchen. And, this is great with or without the nuts and chocolate chips! I topped this with a little turbinado sugar before popping it in the oven for a little extra added crunch on top. I baked it at 350 for a little over an hour and just as Chef John states, it’s “scrumptious”!
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- by: Cookdap Member
- 12 years ago
I made this recipe tonight (always on the hunt for the perfect Banana Bread). Delicious! Just wonderful Chef John strikes again. I had to cook it a bit longer but I think my loaf pan was a bit smaller than suggested. I will use a bigger one next time and there will be a next time. Its a perfect recipe I love the chocolate and nuts, the chocolate is not overstated.
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- by: Sarah Jo
- 12 years ago
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 of banana bread and A LOT of muffins (my family can eat 12 muffins in one day and that’s on a slow day) and I think this is one of the best banana breads I’ve ever made. My husband called to tell me from work that HE thinks this is one of the better banana bread recipes I’ve made……and that’s huge coming from him. This one’s a keeper.
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- by: Notpopartdotcom
- 12 years ago
OMG!!!! best banana bread ever…my change was i used 1/2 cup walnuts and 1/2 cup black walnuts, this is the fluffiest and most beautiful b bread i have ever made. THANK YOU CHEF JOHN…watch the video cuz i followed its instructions about folding in flour , maybe that made a difference
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- by: Victoria Glynn
- 12 years ago
amazing! i used the leftover chocolate chips from making chocolate chip cookies, leftover walnuts from making coffee cake, and the last 3 bananas that had been sitting in our kitchen for a little while. it was a great use of extra for me, and the results were delicious!
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- by: Pj
- 12 years ago
so chef john? Perfect!!!! I used one bowl and my 1975 wedding gift avacado green mixer by a reluctant to take her coat off at the reception grandmother i His side. To this day It works and so does this bread! I had only m&m’s so threw a handful in. Worked great and so did da-mixer. Yet again and again.
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- by: Yoon Lim
- 12 years ago
Really easy and sooooo tasty!
My kids and I bake this together and love this particular recipe. We add walnuts and bittersweet chocolate chunks. We also add about 3/4 TBSP cinnamon to the dry mix and sprinkle some more on top of mini loafs. It’s really moist and full of flavor. Two thumbs up! -
- by: Sparkytoo
- 12 years ago
Thank you, Chef John! Once again, your video and easy-to-follow instructions were entertaining and to-a-tee allowing me to produce the Best banana bread I have ever made. Okay … It’s the Only banana bread I have ever made, but this is the only recipe I will ever need. The end product was moist and delicious — even my Hubby (who is’t a carbo-hound) ate half the loaf by himself and then helped me with the other half! High praise indeed from my man of few words who uttered, “So, Honey …Do we have any more bananas?” as he viewed the final crumbs on his plate. Thank you for posting!
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- by: Herbies Mom
- 12 years ago
Tasty banana bread! Everyone loved it. I used pecans instead of walnuts as my family can’t eat walnuts. Still it was a delicious recipe. I also used butter which he calls for. I know many substitute margarine but for me I’ll stick with the butter. Very most, flavorful and filling. I love John’s recipe videos and have used many of them. This recipe also has a video. Makes it so much easier for me to follow.
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- by: Jebah Daniel
- 12 years ago
I baked this recipe as a surprise for my husband. He just loved it. Thanks Chef for sharing this wonderful recipe…. 🙂
I replaced two cups of All purpose flour with one cup of all purpose flour and 1 cup of whole wheat flour… I used 8 small sweet Indian Bananas (Karpooravalli in tamil)
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- by: Jeani
- 12 years ago
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 sour cream instead of milk and next time I will reduce the salt to half. I divided it into two loaves using (Demarle loaf pans) and baked at 350 for only 40 minutes. This is definitely the best banana bread I’ve ever made! Thanks Chef John for sharing it with the All Recipe world!
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- by: Seac88
- 12 years ago
This is THE BEST banana bread ever! I love to try it with all kinds of chopped nuts and chocolate and you can never go wrong with an extra banana. Ive been making this recipe for 3 months now and its always come out perfect. My husband loves it and we often fight for the last piece. Thank you so much for sharing this Chef John, I’m definitely going to try your other recipe’s!
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- by: Tonya
- 12 years ago
just some small changes – increased vanilla to 1/2 tsp, added 1/2 tsp cinnamon and 1/4 tsp nutmeg, and it was PERFECT. Best Banana Bread I’ve ever made, and I’ve tried soooo many recipes. I loved the choc chips in it, too. This one goes in my permanent recipe box. Now I’m going to have to buy bananas and make sure nobody eats them, specifically so they become over-ripe and I can make more of this banana bread. My whole family wants MORE and I’m out of bananas.
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- by: Rebecca Wenckus
- 12 years ago
Made just as written. Baked only one hour. A bit on the dry side and not extremely flavorful. Will try another recipe next time. Probably one using veggie oil instead of butter. I have both zucchini bread and pumpkin bread recipes using veggie oil that always turn out moist and delicious.
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- by: Sandyg
- 12 years ago
I have been using this same basic recipe(without the nuts or chocolate chips) for the last 35 years, although I do use a full teaspoon of vanilla. Nearly everyone who tries it asks me for the recipe and I’m glad to oblige! It’s good with walnuts, but I like it better with pecans. Try it with cinnamon chips, yum!
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- by: Linda Robertson
- 12 years ago
Lovely Banana Bread – this has become my go-to recipe. The one thing to be aware of. If you are using a glass loaf pan watch your baking time. I have a convection oven with a Bread bake setting and also use a glass loaf pan. Oven temp 325. Bake for 1 hr. This Banana Bread comes out perfect every time. What makes this Banana Bread so delicious is the butter!
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- by: Ilyzium
- 12 years ago
I do agree this was probably the best banana recipe I’d every tried. I followed the recipe, also added cinnamon and nutmeg to it, however in the end after I’d finished baking it and let it cool down, I noticed that it was quite crumbly when I tried to slice it? Any ideas why?
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- by: Chatbleu
- 12 years ago
I gave this recipe five stars because of the balance of ingredients. However, I am gluten-free, so this means that the whole grain flours that I use are more dense and require additional baking time if one uses only one tablespoon of milk. Like Sarah Jo, I exchanged the walnuts for pecans. Finally, I am doing a test kitchen using this recipe for substitution of different fruit flavors. Please stay tuned. So, following are my changes for gluten-free banana bread:
1.5 (1 1/2) cup Organic Oat Flour;
.5 (1/2) cup of Organic Coconut Flour;
1.0 cup Organic Pure Cane Sugar OR .75 (3/4) cup packed Organic Light Brown Sugar;
1.0 cup chopped Pecans;
1.0 tsp Pure Vanilla Extract
.75 (3/4) cup Almond Milk;
No Chocolate Chips (they overpower banana flavor)
ALTERNATE ADDING FLOUR AND MILK UNTIL BATTER IS SLIGHTLY STIFF (YOU MAY HAVE A SMIDGE OF MILK REMAINING IN CUP). REDUCE BAKING TEMPERATURE TO 325F AND REDUCE BAKE TIME TO 50 MINUTES. CHECK BREAD WITH SKEWER AT 45 MINUTES. Enjoy gluten-free banana bread! -
- by: Evolvingcook
- 12 years ago
Banana bread was ready in 60 minutes. Let it cool, in the pan first
for about 20 minutes, then transferred bread to a cooling rack, and
let it cool for about another 45 minutes. When I cut off a slice,
found the bread to be a little on the crumbly side, so I wrapped it
in foil, and put it in the fridge overnight. When slicing it the
next day, it was no longer crumbly. Overall, I would say this banana
bread recipe has good flavor, but is a little on the dry said. I’m
going to try some other banana bread recipes that use more liquid. I
did like the idea of using a small amount of chocolate to make the
bread richer. -
- by: Vkelley86
- 11 years ago
Super delicious. I did make a few changes just to my own tastes. I added about a 1/2 tsp of nutmeg and cinnamon and then increased the vanilla to a full tsp. I left out the walnuts because my family doesn’t like them. I also sprinkled a cinnamon sugar mix to the top just before putting in the oven and I must say this is the best banana bread recipe I have made so far. Love it! All of Chef John’s stuff has been wonderful so far.
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- by: Luvthoselabs
- 11 years ago
I will never use another Banana Bread recipe again. This is so easy, no mess to clean up and better yet…it’s so moist and delicious. I do omit the choc chips to save on calories. One loaf was gone in one day…our 2 grandkids ate it all as an after school snack. They keep asking, Grammy when are you going to make more banana bread?
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- by: Puck
- 11 years ago
Yum!!! This is wonderful bread. Not overly sweet, very moist- too tasty to stop eating! I made it as written and love it, but I am sure one could add other spices (cinnamon, nutmeg, etc.) if one wanted to “fancy it up”. I, however, like its simplicity. Thanks for another go-to keeper Chef John 🙂
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- by: Geoitmom
- 11 years ago
Awesome recipe. The handful of chocolate chips moisten the bread just enough but do not overwhelm the banana flavor. I tried to speed up the cooking process by increasing the oven temperature to 350. The bread was a little dry in the crusty ends. I would stick to the 325 cooking temperature and be patient next time.
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- by: Lynn
- 11 years ago
Made a double batch and followed it to a tee. My husband and co-workers just loved it. Everyone said it actually tasted like banana bread not just bread they’ve tasted from other recipes. I am making it again today..thanks for the great recipe Chef John. It’s definitely a keeper in my recipe box
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- by: Dmajor_99
- 11 years ago
I finally made this bread and it turned out great! The only thing is I had to cook it for 1 hr and 30 minutes which kind of concerned me cause I thought it would get to hard, but it didn’t. I creamed the butter and sugar with a mixer, but i did every thing else by hand. I think that is key, so you don’t over mix the dry ingredients. I made this for my Fire Station and the bubbas loved it.
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- by: Kdarabna
- 11 years ago
This Banana Bread Recipe turns out YUM every single time I make it. I have made it for my family and friends and they have absolutely loved it! The only change I made was instead of using white sugar, I used brown. It was polished off within minutes, I will definitely make these again!
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- by: Sean_OB
- 11 years ago
This is seriously the best Banana Bread I have ever made/had. My wife and I devoured the whole loaf in one day. I used pecan pieces because I did not have walnuts and they were just as good. The chocolate chips give it that little sweetness that you crave. And there is TONS of banana flavour. Excellent!!!!!
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