Imagine sinking your teeth into a slice of warm, moist banana bread studded with rich chocolate chips and crunchy walnuts - a heavenly combination that transforms an ordinary quick bread into an extraordinary culinary experience. This isn't just another banana bread recipe; it's a game-changing, crowd-pleasing dessert that will have everyone begging for your secret. Whether you're a baking novice or a seasoned pro, this easy recipe promises to deliver maximum flavor with minimal effort, making it the perfect go-to treat for breakfast, dessert, or that midday craving.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 ripe bananas
- 1/3 cup melted coconut oil
- 1/2 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1/2 cup chocolate chips
- 1/2 cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray, or line it with parchment paper for easy removal.
- In a large mixing bowl, mash the ripe bananas with a fork until they are smooth and creamy with minimal lumps.
- Pour the melted coconut oil into the mashed bananas and mix thoroughly until well combined.
- Add sugar, egg, and vanilla extract to the banana mixture. Whisk the ingredients together until they are fully incorporated and the mixture is smooth.
- In a separate bowl, sift together the baking soda, salt, and all-purpose flour to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet banana mixture, stirring gently until just combined. Be careful not to overmix, as this can result in a tough bread.
- Gently fold in the chocolate chips and chopped walnuts, reserving a small handful for topping if desired.
- Transfer the batter into the prepared loaf pan, spreading it evenly. Sprinkle the reserved chocolate chips and walnuts on top for added texture and visual appeal.
- Bake in the preheated oven for 55-60 minutes. To check for doneness, insert a toothpick into the center of the bread - it should come out clean or with just a few moist crumbs.
- Remove the banana bread from the oven and let it cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely before slicing.
- Once cooled, slice and serve. The bread can be stored at room temperature in an airtight container for up to 3-4 days.
Tips
- Choose ultra-ripe bananas with dark, speckled peels for maximum sweetness and moisture
- Don't overmix the batter - gentle folding prevents tough, dense bread
- Use room temperature ingredients for smoother incorporation
- Check doneness with the toothpick test, but remove from oven when just a few moist crumbs remain
- Let the bread cool completely before slicing to prevent crumbling
- For extra richness, toast the walnuts before adding them to the batter
- Store in an airtight container to maintain freshness and prevent drying out
Nutrition Facts
Calories: 280kcal
Carbohydrates: 33g
Protein: 4g
Fat: 17g
Saturated Fat: 8g
Cholesterol: 25mg
