Mimi's Organic Eats » Recipes » Breads » Chocolate Chip Walnut Banana Bread

Chocolate Chip Walnut Banana Bread

Name: Chocolate Chip Walnut Banana Bread
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Ingredients: 113 grams salted butter ((softened)); 170 grams light brown sugar ((packed)); 2 large bananas ((very ripe)); ¾ cup heavy whipping cream ((room temperature)); 2 large eggs ((room temperature)); 191 grams all purpose flour; 1 teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon ground vanilla bean; ¾ teaspoon baking powder; ½ teaspoon fine sea salt; 142 grams semi sweet chocolate chips; 85 grams walnuts ((chopped)); 85 grams milk chocolate ((chopped)); ¼ cup heavy whipping cream

Breads • Gluten Free • No Seed Oils • High Altitude | Published January 12, 2022 by Mimi Council

This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.

Jump to Recipe Print Recipe

This Chocolate Chip Walnut Banana Bread takes classic banana bread up a notch! I add semi sweet chocolate chips and walnuts into a classic moist and fluffy banana bread. The it's topped with milk chocolate ganache for a decadent dessert.

If you love banana bread as much as I do, be sure to check out some of my other favorites like my Eggless Mini Chocolate Chip Banana Bread, Coconut Chocolate Chip Banana Bread, or my Blueberry Banana Bread.

Why You'll Love This Recipe
Ingredients
Tools Needed
Step by Step Instructions
Baker's Tips
FAQ's
Craving More?

Chocolate Chip Walnut Banana Bread with milk chocolate ganache is a decadent twist on a beloved classic! The moist, flavorful banana bread is studded with rich chocolate chips and crunchy walnuts, creating a delightful medley of textures and tastes in every bite. The sweetness of ripe bananas perfectly complements the bittersweet chocolate and the earthy, nutty flavor of walnuts, resulting in a blend that's both comforting and indulgent.

I top this banana bread with a luscious chocolate ganache that transforms this simple recipe into an indulgent dessert. The creamy ganache adds an extra layer of richness, making each slice irresistibly decadent. Pair this with a cup of coffee or a big glass of milk for an dessert that can be enjoyed anytime of day.

Why You'll Love This Recipe

Uses Overly Ripe Bananas: This recipe uses overly ripe bananas that turns what would have been food waste into a delicious treat.

Rich & Decadent: The chocolate chips combined with the chocolate ganache create a rich and decadent banana bread that transforms this classic snack into a crave worthy dessert.

Easy: I love this recipe because it's so easy and it has big bold flavor! You can use a stand mixer, hand mixer, or even just a bowl with a spatula to mix up this banana bread.

Ingredients

Butter: I use Organic Valley Salted Butter, you can use your favorite. If you're using unsalted, just add 1/4 teaspoon of salt.
Light Brown Sugar: I use my homemade light brown sugar, but store bought also works. Using all light brown sugar results in a really soft and tender banana bread with a rich flavor.
Bananas: Make sure to use overly ripe bananas whenever making banana bread. When bananas ripen, their starches turn into sugars. This creates a sweet banana flavor and creates a soft texture. The softer bananas will incorporate into the batter better and you'll get that sweet banana flavor.
Eggs: Use large eggs, they are here to hold this banana bread together.
Heavy Whipping Cream: I use organic heavy whipping cream for a richer flavor. Plus, this is also needed to make the milk chocolate ganache topping, so I use it inside the banana bread so it just makes it easy.
All Purpose Flour: My favorite is Cairnspring Mills. Using all purpose flour gives this banana bread structure and a tender crumb that holds in all the chocolate and walnuts.
Cinnamon: I use organic Korintje cinnamon as I think it has the best flavor. Check out my post the Best Cinnamon to Bake With for more info on different strains of cinnamon.
Nutmeg: I also add a little organic nutmeg for a cozy element to this banana bread, I really like it paired with the walnuts.
Vanilla Bean: I use organic ground vanilla bean as I love this flavor with chocolate. You can use vanilla extract if you don't have this.
Baking Powder: Use baking powder, not soda as this is a slow rise bake. Check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
Salt: Use fine sea salt.
Chocolate Chips: I use organic semi sweet chocolate chips, you can also use dark chocolate if you prefer.
Walnuts: I use organic raw walnuts and roughly chop them.
Milk Chocolate: I use organic milk chocolate for the chocolate ganache topping. You an also use dark if you prefer.

Tools Needed

Scale: Always use a digital food scale for the best results.
Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
1-pound Loaf Pan: I use 1-pound loaf pan for this banana bread.
Parchment Paper: I always like to use nontoxic parchment paper as this allows me to easily remove the banana bread from the loaf pan. If you don't use parchment, just be sure to grease your pan well.
Heatproof Mixing Bowl: You'll need a heatproof mixing bowl to melt the chocolate.

Subscribe to Mimi's Organic Eats Channel

Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!

Subscribing is easy and just by subscribing, you are directly supporting my site!

SUBSCRIBE

woman sharing cookies with pug in kitchen

Step by Step Instructions

Step 1

Preheat the oven to 350°F. Line a 1-pound loaf pan with parchment paper, letting it fold over the sides for easier removal.

To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter and light brown sugar, mix on low until combined and there are no butter chunks. Add the bananas, cream, and eggs and mix on low until combined.

In a separate bowl, add flour, cinnamon, nutmeg, vanilla bean, baking powder, and sea salt and whisk together. Add the chocolate chips and walnuts and coat them completely. Add the flour mixture to the butter mixture, and mix on low until combined.

Step 2

Pour the batter into the loaf pan and spread out evenly. Bake for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Once the loaf has cooled, remove it from the pan. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

Step 3

To make the ganache: In a heatproof bowl, add the chopped chocolate and cream. Microwave for 30 second intervals, stirring between each one to prevent burning, until the chocolate is melted. Spread over the top of the banana bread.

Baker's Tips

Make sure your butter is soft. I like to leave butter out on the counter overnight before I bake with it. This allows it to come to room temperature on its own, which I believe is better than microwaving it as it softens more evenly. But if you mush microwave it, only do 10 seconds per 1/2 cup at a time. This will prevent it from melting in certain spots only and allow you to soften it more evenly in the microwave.
Use overly ripe bananas! As bananas ripen, the starches turn to sugars and they become more flavorful. This is why overly ripe bananas are best for baking.
I use semi sweet chocolate chips in this banana bread recipe. But, you can also use milk chocolate or dark chocolate as well, whatever you prefer!
Same goes for nuts, you can swap out the walnuts for another type of nut such as almonds, peanuts, or pecans. I've also made this with pecans and it's really good!