If you’re a fan of banana bread and find yourself with a couple of overripe bananas, this recipe from Epicurious is the perfect solution. This chocolate chip banana bread takes the traditional loaf to a new level with the addition of crunchy walnuts and indulgent dark chocolate chips. Together, these ingredients enhance the natural sweetness of the bananas, creating a treat that’s perfect for breakfast, a mid-afternoon snack, or even dessert.

Banana bread has long been a favorite for its simplicity and comforting flavors, but why settle for plain when you can elevate it with rich, melty chocolate and the nutty depth of toasted walnuts? The result is a wonderfully moist loaf that pairs beautifully with a warm cup of coffee or tea.

Ingredients:

• 1 cup mashed ripe bananas (from about 2 large bananas)
• ½ cup (1 stick) unsalted butter, room temperature
• ½ cup chopped walnuts
• 2 large eggs
• 2 Tbsp. fresh lemon juice
• 2 tsp. vanilla extract
• ½ cup semisweet chocolate chips
• 1 cup granulated sugar
• 1½ cups all-purpose flour
• Nonstick cooking spray
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

Directions:

1. Preheat your oven to 350°F with a rack positioned in the center. Lightly coat a 9×5-inch loaf pan with nonstick spray and line it with parchment paper, leaving an overhang for easy removal.
2. Spread the walnuts on a rimmed baking sheet and toast them in the oven for 10–14 minutes, tossing halfway through. Allow the toasted walnuts to cool completely.
3. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. In a small bowl, toss the chocolate chips and cooled walnuts with 1 tablespoon of the flour mixture to prevent them from sinking during baking.
4. Using a stand mixer or hand mixer, beat the butter until light and fluffy. Add the sugar and continue mixing until creamy. Incorporate the eggs one at a time, ensuring each is fully mixed before adding the next. Add the mashed bananas, lemon juice, and vanilla extract, mixing until smooth.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the walnut and chocolate chip mixture. Pour the batter into the prepared loaf pan, smoothing the top.
6. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

For the best flavor and texture, overripe bananas are key. Bananas that are heavily spotted or nearly black have a concentrated sweetness and a soft texture that blends seamlessly into the batter. If your bananas ripen before you’re ready to bake, peel them, mash them, and store them in a freezer bag until needed. Thaw the frozen bananas while you prepare your other ingredients, and they’ll be ready to go.

When it comes to chocolate, dark chocolate chips are the default choice here, but this recipe is versatile. Mini chips, bittersweet chunks, or even a chopped chocolate bar will work well. For a healthier twist, consider replacing up to half of the all-purpose flour with whole wheat flour. And if walnuts aren’t your thing, try substituting them with pecans, pistachios, cashews, or even toasted coconut for a unique variation.

Enjoy your chocolate chip banana bread warm or at room temperature. Pair it with a dollop of whipped cream, a scoop of vanilla ice cream, or even a drizzle of caramel sauce for a decadent dessert. For side dishes, consider fresh fruit salad, a simple yogurt parfait, or even a savory breakfast scramble to round out the meal.

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