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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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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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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!
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it’s much easier to make and just as good if not better than my long time favorite banana bread! I love the addition of chocolate morsels!
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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 🙂 -
Not very sweet, needs more sugar, or something..
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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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I made this for my family and brought some to the office–it was a sensation!! Very delicious. I added a bit of cinnamon and nutmeg, yum, yum!
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Loved this…I used half and half instead of milk, added a little more vanilla and cinnamon. It was delicious!
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I made this banana bread and follow the recipe and the temp for this and i am on my 3rd 5 min and can not get the center baked. I turned the heat up to 350 for 5 min and see.
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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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Great recipe but top is hard, other than that it is everybody’s favorite. My family members keep requesting for more every time they visit me. Thank you so much.
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very good, easy to make.
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Awesome! Made this and Nana’s Banana Bread and it was a real toss up. Super easy and super moist.
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I would leave recipe exactly as it is (I didn’t care for adding the extra cinnamon etc. as was suggested by someone, but each to their own taste). My husband picked up on it right away, and asked why it tasted different — said not as good as other ones I’d made.
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Husband loved this! Great recipe without walnuts and choc chips as well! i put a basic crumb topping of butter, sugar, and cinnamon on it that my family loves. Sometimes, i add cinnamon into the dough.
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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.
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I made it and it turned out awesome.
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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. -
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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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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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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We loved this! Remember to watch it closely so it doesn’t over bake. Our was moist and flavorful. I added a 1/4 teaspoon of cinnamon and left out the chocolate due to allergy. Thanks so much John!
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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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I love this banana bread. I made just a few changes. I used 4 bananas, since that is what I had and didn’t want to throw one out. I added 1 tsp. vanilla and 1/2 tsp. cinnamon and 1/4 tsp. nutmeg. I also used mini-chocolate chips. I will definitely make this again.
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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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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.
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Tasty with a good texure. Not as moist as I had hoped and could use more banana flavor but pretty good. Followed the recipe exactly and batter was too much for both a foil bread pan and a glass one. Overflowed in the oven. Also had to ad 10 mins to cooking time.
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Very good recipe, tasted delicious. Thanks for sharing
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great recipe, simple and delicious even for high altitud baking
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Awesome!!! I dont like nuts but this bread is delicious
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i loved it. this the first time i’m making this but will repeat, for sure. i didnot make any changes except i added cahewnuts instead of walnuts.
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Very good! I made two batches and used one for bread and one for large muffins. The muffins were gone in no time, they are easy to grab and go. Will be making this again!
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I have prepared this recipe about four times now
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This was good. Cooked beautifully. Moist, but not as moist as the Extreme Banana Nut Bread recipe I tried. I think the secret is: more bananas = more moistness. Still, this makes an excellent presentation and is super easy to make!
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Really good and simple. I omitted the walnuts as I am notoriously known for not having walnuts in my kitchen, but I substituted the walnuts with more chocolate chips.
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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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I changed the flour to 1 cup of all purpose and 1 C of wheat flour……then i used 1 cup of splenda sugar, added 2/3 cup of min choc chips and no nuts.
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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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Excellent recipe. The finished product disappeared fast in our house 🙂
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This Banana Bread is fantastic. I made it for my family and it turned out DELICIOUS!!!!! The video was very helpful.
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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! -
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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Awesome. I used instead of chopped walnuts, raisins and instead of butter, vegetable oil and it turns very good. Thank?s a lot Chef John`s. All your recipies are excelent.
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Delicious! and easy to bake.
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This is truly great banana bread!
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I love this recipe, but I wanted some flavor so I added some cinnamon, nutmeg, and ginger, used half brown sugar and the other white sugar with some more vanilla. Perfect! Each of my 4 brothers ate a loaf.
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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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Scott said this might be my best banana bread yet.
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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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Great recipe and super easy. Watched Chef John’s video “how to” for this and followed it. Super recipe — didn’t change anything! Thanks Chef John. Keep the recipes and cooking and baking hints coming.
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A tad too dry for me….just not moist enough….I did use splenda instead of sugar…not sure if that was the issue. Thanks!
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This is my go to recipe for banana bread. It’s wonderful if baked as written but the beauty of it is that you can add or remove ingredients as you wish and it will taste amazing. Check out Chef John’s video recipe on how he makes this, makes a world of difference!
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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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Didn’t have the nuts or chocolate chips but, still this Banana Bread is fantastic! Will continue to use over and over again.
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First time making banana bread. I read some other recipes and decided to use 1/2 cup white and 1/2 cup brown sugar. I also cut the flour by 1/4 cup and added 1TBls( that’s right) of cinnamon. Absolutely fabulous!!!! Nice and moist.
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I’ve been looking for a great banana bread recipe, as my other recipe is more of a banana cake. This is a great recipe to follow for a more bread like consistency. I added an extra banana and up’ed the choco-chips to about 3/4 cups. Delicious!
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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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I’m not a banana person but this bread was delish! Of course my hubby is not a chocolate person and he would prefer not having the chocolate chips, but he was over ruled by everyone in the house! This bread flew over the plate.
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This is the best recipe I have ever made. No need to make any changes! You should try Chef John’s Pot Roast recipe! He’s the best!
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Banana bread is one of those things that you like, but, eh, you don’t really CRAVE it….except this one! It’s so yummy, my neices and nephews actually save bananas for me to make it!
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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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i used a bundt cake pan and baked it for 45minutes. came out great and it was very moist. thank you for sharing this wonderful recipe.
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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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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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Perfect ! Comes out exact ! I didn’t use the nuts this time and it just as good. The chocolate chips give it an extra yum without tasting too chocolatey (is there even such a thing). Thank you. Keeper !!!
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This was a great, simple banana bread recipe for those last few bananas in the house. I found that it was a tad too dry and think the recipe called for a little too much salt. Next time I will use a little more milk and half the salt. Other than that it was excellent!
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mine didnt turn out too well……crumbly and a tad dry.
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Great recipe!!! Thank you .
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My second turn with this recipe: great!
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Sir chef John, thank you for this recipe it is just devine!the best banana nut bread I’ve had, the chocolate’ was a nice addition!I highly recommend this:)I like to heat mine in a fry pan with a touch of BUTTER,YUM!! BROVO!!
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I made for the first time banana bread an I was thrilled by the result.The only change I made only a health reason, was to replace white sugar with brown.
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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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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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This recipe was delicious. The only thing I added was 1 tbsp cinnamon and 1/4 tsp. nutmeg. Will definitely make this again!!!! Thanks chef John.
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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! -
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. -
the best banana bread ever moist and very banana flavor really really great bread will make it again again
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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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Made exactly as instructions stated. It was so moist. Used pecans instead do not like walnuts
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Made this in place of my usual banana bread and it was delicious! My mother in law tasted it and asked me to make a loaf for her too!
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I made them as a cup cakes, and i used all wheat flour, and guess what !? they came out perfect.
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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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Made this today and it was delicious! Cup of coffee+ slice of this bread= happy tastebuds!
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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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The flavour is good, but compared to other banana breads I’ve made, this was too dry for me.
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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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This was good but my family likes my recipe better. I used pecans instead of walnuts.
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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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I made this recipe exactly as instructed, minus any chocolate, and it was fabulous! Moist and fluffy and yummy.
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flavor wasnt there. Hubby didn’t like it at all. Kids loved it though
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Easy and delicious! I made 14 good-sized muffins with this recipe. I omitted the walnuts (my son won’t eat them) and sprinkled tourbinado sugar on top prior to baking. I’ll definitely make this again – thank you for a great recipe!
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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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Awesome recipe!!! I sub the regular milk for almond milk, used half a cup of brown sugar and half a cup of white sugar, used a lil more vanilla, sprinkled ground cinnamon into the batter. I also omitted the nuts and chocolate, my daughter is not a fan!! lol
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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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OMG!!! This is the Best Banana Nut Raisin Bread ever!! I used raisins instead of chocolate chips and the crowd went wild again.
Another great recipe Chef John, keep them coming please. -
Great tasting banana bread ! I followed it exactly, except that I cut the salt back to 1/2 tsp. Will make this again, but 1 hr 10 min wasn’t quite enough. Next time, I’ll let it bake for another 5 min.
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Very good but definitely think the chocolate chips do not go with banana bread so next time I’ll leave it out.
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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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I tried this and me and my family loved it, thanks Chef John. You are my hero.
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I followed this receipe to a T and it was excellent no changes necessary. My family loved it. I will certainly be making this again.
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