Everyone loves banana bread—and for good reason. It’s simple, forgiving, and somehow always hits the spot.

The chef is a big fan. Anything in the “cakey-bready” category—pound cake, coffee cake, banana bread—he’s in.

For me, banana bread is a little more nostalgic. Every time I go home to California, my cousin magically has a few very overripe bananas waiting for me. Not subtle.

This recipe came from a college friend whose family leans more toward cooking than baking—which is exactly why it works. It’s the kind of recipe where you can throw everything into one bowl, mix it up, and it still turns out great.

And yes… I’ve tested that theory.

Quick Version (No Rules Required)

If you’re in a rush:

Combine all ingredients except chocolate chips and walnuts
Mix on medium until combined
Stir in chocolate chips and walnuts
Pour into pan
Bake at 350°F for ~35 minutes
Cool for 10 minutes

Done.

Banana Bread

Moist banana bread with chocolate chips and toasted walnuts, perfect for beginner bakers.

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Prep Time 20

Cook Time 35

Total Time 1

Servings: 12

Course: Dessert, Snack

Ingredients Equipment Method

Ingredients

2 cup All-Purpose Flour
1 cup Sugar
1 tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
3 Very Ripe Bananas
½ cup Butter 1 stick
2 Eggs room temperature
1 cup Semi-Sweet Chocolate Chips
1 cup Chopped Walnuts

Equipment

Measuring Cups
Measuring Spoons
1 Sheet Pan
2 Mixing Bowls
1 Whisk or Fork
Stand Mixer
1 Bundt Pan

Method

Preheat oven to 350°F.
Toast the chopped walnuts for 8–10 minutes, until fragrant. Set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate bowl, mash bananas with a fork until mostly smooth. Set aside.
In a large bowl (or stand mixer), beat butter and sugar for about 4–5 minutes until pale and fluffy.

This step = better texture (don’t skip it)

Add eggs one at a time, mixing well after each.
Mix in mashed bananas.
Add dry ingredients in two batches.
Mix until just combined (don’t overmix).
Fold in toasted walnuts and chocolate chips
Grease your pan generously.

We like using a bundt pan (habit at this point), but a loaf pan works just as well.

Pour batter into pan and bake for ~35 minutes.
Insert a knife:
Slightly gooey with melted chocolate = perfect
Very wet = bake 5 more minutes

It will continue cooking after you remove it

Let cool for at least 10 minutes before removing from pan.

Notes from the Kitchen

This banana bread leans moist and slightly gooey (our preference).
Feel free to skip the walnuts if you’re not a nut fan.
Sometimes simple is best—don’t overcomplicate it.

Chef’s Rating: 5 out of 5

Chef’s Review:

Super moist, getting both the banana and chocolate flavor without losing any of the ingredients. Perfect level of sweetness. Always enjoyed with a glass of milk.

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