Banana Bread with Walnuts & Chocolate Chips

Name: Banana Bread with Walnuts & Chocolate Chips
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 3 servings
Ingredients: 3 very ripe bananas (approximately 300 g peeled); 2 large eggs; 100gr unsalted butter, melted and slightly cooled; 130gr brown sugar; 100gr plain yogurt; 1 teaspoon vanilla extract; 220gr all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1 teaspoon ground cinnamon (optional); A pinch of salt; 100gr dark chocolate chips or chopped dark chocolate; 70gr walnuts, roughly chopped; Extra chocolate chips and walnuts for topping (optional)

Make this moist banana bread with walnuts and chocolate chips for a soft, delicious homemade treat. Easy to make and perfect for breakfast or a sweet snack!

Total: 1 h 10 min
Cook: 55 min
Serves: 3
Level: easy

5.0 (3 ratings)

By Siso · 22 October 2026

Method

Preheat the oven

Preheat the oven to 175°C (350°F), using conventional top and bottom heat without the fan. Grease a 25 cm loaf pan and line it with baking parchment.

Mash the bananas

The riper and spottier the bananas, the sweeter and more flavorful your banana bread will be.

Mash the ripe bananas in a large mixing bowl using a fork. A few small lumps are perfectly fine.

Mix the wet ingredients

Add the eggs, melted and slightly cooled butter, brown sugar, granulated sugar, yogurt, and vanilla extract to the mashed bananas. Whisk until everything is well combined.

Combine the dry ingredients

Fold gently with a spatula until the flour has just disappeared. Do not overmix, as this can make the banana bread dense or tough.

In a separate bowl, mix the flour, baking soda, baking powder, cinnamon, and salt. Add the dry ingredients to the wet mixture.

Add the chocolate and walnuts

Fill the pan no more than about two-thirds to three-quarters full to allow room for the bread to rise.

Gently fold in the chocolate chips and chopped walnuts, reserving a small handful for the topping if desired. Transfer the batter to the prepared loaf pan and sprinkle the remaining chocolate chips and walnuts on top.

Bake

Bake on the middle rack for approximately 55–65 minutes. Start checking after 45–50 minutes, especially if you are using a longer 30 cm loaf pan. Insert a toothpick into the center: If it comes out with wet batter, bake for another 5–10 minutes. If it comes out with a few moist crumbs, the banana bread is ready. If the top browns too quickly, loosely cover it with aluminum foil.

Cool before slicing

Do not slice it immediately after baking. Cooling helps the center set and keeps the slices from falling apart.

Let the banana bread rest in the pan for 15 minutes before removing it. Transfer to a wire rack and allow it to cool before slicing.

Siso’s tip

Tips for the Best Banana Bread

Use very ripe bananas: Brown spots on the peel mean more sweetness and flavor.
Toast the walnuts: Toast them in a dry pan for 3–5 minutes, then let them cool before adding them to the batter.
Choose dark chocolate: Chocolate with around 50–60% cocoa balances the sweetness of the bananas.
Do not overmix: Mix only until the ingredients are combined for a soft, tender crumb.
Keep it moist: The yogurt helps create a soft texture and prevents the bread from drying out.
For extra indulgence: Warm a slice slightly before serving so the chocolate becomes soft and melty.

Serving suggestion: Enjoy a slice with coffee or tea. The flavor often develops even more by the next day!

Storage: Store in an airtight container at room temperature for up to 2–3 days, or refrigerate for up to 5 days. For longer storage, slice and freeze for up to 3 months.