Chocolate Chip Walnut Banana Bread

overhead image of a loaf of easy banana bread topped with a halved banana and chocolate chips

4.80 from 5 votes

Chocolate Chip Walnut Banana Bread

This Chocolate Chip Walnut Banana Bread is super moist and crazy delicious! Packed full of semi-sweet and white chocolate chips and bursting with walnuts, it’s pure heaven in every bite. Make it ahead of time for sweet breakfasts, tasty snacks, and more!

Prep Time10

Cook Time1

Total Time1 10

Course: bread, Breakfast, Dessert, Snack

Cuisine: American

Keyword: banana bread, banana bread with sour cream, bread, breakfast, chocolate banana bread, dessert, easy banana bread, easy dessert, snack, sweet breakfast

Servings: servings

Author: Food Dolls

Ingredients

2 small bananas very ripe
1/2 cup butter melted
1 cup granulated sugar
2 large eggs
2 teaspoon vanilla extract
1 teaspoon kosher salt
1/2 cup sour cream
1 teaspoon baking soda
1 3/4 cup all-purpose flour
1/2 cup mini chocolate chips
1/4 cup chopped walnuts
1/2 banana sliced
1/4 cup white chocolate chips
1 banana on top, sliced in half

Instructions

Preheat the oven to 350 degrees Fahrenheit.
In a large mixing bowl, use a fork to mash the bananas until smooth and creamy.
2 small bananas
In a second large bowl, add the melted butter and granulated sugar. Whisk to combine. Add the eggs and vanilla to the bowl, and whisk again until smooth.
1/2 cup butter, 1 cup granulated sugar, 2 large eggs, 2 teaspoon vanilla extract
Stir in the salt, sour cream, mashed bananas, and baking soda.
1/2 cup sour cream, 1 teaspoon kosher salt, 1 teaspoon baking soda
Sift the flour. Mix until just combined.
1 3/4 cup all-purpose flour
Gently fold in the chocolate chips, walnuts, sliced bananas, white chocolate chips
1/2 banana sliced, 1/2 cup mini chocolate chips, 1/4 cup chopped walnuts, 1/4 cup white chocolate chips
Pour the prepared batter into a greased 9x5 loaf pan. Sprinkle chocolate chips on top, if desired. Place the halved banana on top.
1 banana on top, sliced in half
Bake for 55-60 minutes or until a toothpick can be inserted into the center and comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 1 week.

Notes

Note: If banana bread is still under cooked in the center, we recommend loosely covering it with aluminum foil at the 55 minute mark and bake for an additional 10 minutes or until toothpick comes out clean.

Nutrition