Make this banana bread with delicious chocolate chips and walnuts to satisfy your cravings!
Do you want to know what is on the regular rotation at our place? It’s THIS banana bread!
What will you do with those over-ripe bananas?
What are your plans for those over-ripe bananas? Slice your bananas and freeze them for a smoothie, OR use them right now in this banana bread recipe for everyone to enjoy.
This banana bread goes FAST in our house!
Why is Banana Bread considered “quick bread”?
Banana bread is a “quick bread” made with the creaming method. This bread will rise with baking soda & baking powder which is what qualifies it as a quick bread.
What is the “creaming method”?
Sifting together the dry ingredients and creaming together the butter and sugar then incorporating the two mixtures together is known as the creaming method.
Wanna know a favourite BAKING tool we love to use?
One of our favourite “baking hacks” is to use a cast iron pan lined with parchment paper. Using cast iron allows the pan to hold the heat and it alters the way the banana bread bakes & tastes! Give it a try. Currently, our go-to pans for breads and loaves are made by Lodge Cast Iron.
- Butter, room temperature (1/2 cup)
- White sugar (1 cup)
- Eggs (2)
- Bananas, ripened and mashed (3 or 4 for an extra dense bread)
- All purpose flour (1 3/4 cup)
- Baking soda (1 tsp)
- Sea salt (1/2 tsp)
- Vanilla extract (1/2 tsp)
- Walnuts, chopped (1/2 cup)
- Chocolate chips (1/2 cup)
- Cream together butter and sugar until incorporated
- Add eggs one at a time
6. Mix only to combine, then add walnuts and chocolate chips
7. Pour prepared batter into parchment lined cast iron pan
8. Bake in a preheated oven at 350 degrees F for 45 minutes (adjust time according to your oven temperature)
Suggestions for altering: Add an extra bananas to make this bread more dense and moist. Scale up the chocolate chips OR use chocolate chunks if you have a serious hankering for CHOCOLATE!
How to store this banana bread
Banana bread should be stored in an airtight container or wrapped with a plastic wrap to keep it from drying out. You can keep it in the fridge to extend shelf life by a couple of days. Ideally, you should store this for 3-4 days on the counter, but 5-6 refrigerated.
If you make multiple loaves of banana bread at a time, you can freeze it either as a full loaf or sliced and wrapped individually for easy grab-and-go lunch add ons.
IF YOU ENJOYED THIS RECIPE, HERE ARE SOME OTHERS YOU’LL LOVE
Zucchini Loaf – a flavourful, moist loaf/bread made with pantry staples
Pear Cake – with 4 to 5 pears, and a cake topping that adds both moisture and flavour
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Banana Bread ?
This is the perfect blend of banana, walnuts and chocolate chips! You and your family will love it! Let's get our "Aprons On, People!" and start baking!
- 1/2 cup Butter, room temperature
- 1 cup White sugar
- 2 Eggs
- 3 Bananas, ripened and mashed
- 1 3/4 cup All purpose flour
- 1 tsp Baking soda
- 1/2 tsp Sea salt
- 1/2 tsp Vanilla extract
- 1/2 cup Walnuts, chopped
- 1/2 cup Chocolate chips
Mix together butter and sugar until incorporated
Add eggs one at a time, then add mashed bananas to combine well
Sift together flour, baking soda and salt then add to the creamed mixture
Mix only to combine, then add walnuts and chocolate chips
Pour prepared batter into parchment lined cast iron pan
Bake in a preheated oven at 350 degrees F for 45 minutes (adjust time according to your oven temperature)
Note: To make this bread more moist and more dense, add another banana (4 bananas total!)Copyright ApronsOnPeople.com
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