BAKING
Banana Bread You’ll Actually Make
This banana bread is super moist, packed with ripe banana flavor, and loaded with melty chocolate chips and crunchy walnuts. It mixes up in one bowl and is one of the easiest ways to use up those overripe bananas in a seriously good loaf.
Got spotty bananas on the counter? This chocolate chip walnut banana bread is exactly what they’re meant for.
Ingredients
- ½ cup (1 stick) unsalted butter, room temperature, plus more for the pan
- 1 cup granulated sugar
- 2 large eggs
- 1½ cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup mashed very ripe bananas
- ½ cup sour cream
- 1 teaspoon pure vanilla extract
- ½ cup chopped walnuts
- 1 teaspoon cinnamon
- ½ cup semi-sweet mini chocolate chips
How to Make It
1
Prep the oven and loaf pan.
Preheat your oven to 350°F. Butter a 9×5-inch loaf pan and set aside.
2
Cream the butter and sugar.
Using an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy.
3
Add the eggs.
Add the eggs one at a time and beat until incorporated.
4
Mix the dry ingredients.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
5
Combine the batter.
Add the dry ingredients to the butter mixture and mix until just combined. Don’t overmix—the batter doesn’t need to be perfectly smooth.
6
Add the banana, sour cream, and vanilla.
Mix in the mashed bananas, sour cream, and vanilla until combined.
7
Fold in the good stuff. 🍫
Gently stir in the walnuts and chocolate chips.
8
Bake.
Pour the batter into your prepared loaf pan and bake for approximately 1 hour 10 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
9
Cool.
Let the banana bread rest in the pan for 10 minutes.
Tips & Notes
- For the best flavor and sweetness, use bananas that are very ripe. The softer they are, the better they’ll be in the batter. I just toss brown bananas in the freezer and use when needed!
- Once cooled, store the loaf tightly wrapped at room temperature for up to 3 days, or slice and freeze for easy, grab-and-go treats.
- If you’re not a walnut fan, feel free to swap them for chopped pecans or leave the nuts out entirely for a smoother, more cake-like slice.
I’d love to see your version—if you bake it, snap a pic and tag Bella’s Buzz so we can bake along with you. Hope it earns a regular spot in your kitchen.
Bella’s Buzz Wellness 
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