Go Back

Best Banana Bread Ever

This banana bread is moist and delicious. With added flavor and texture from the walnuts and chocolate chips, this is recipe you will savor.
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine American
Servings 12 servings
Calories 235 kcal


Dry Ingredients

  • 2 cups All-Purpose flour
  • ¾ cup granulated sugar
  • ½ cup milk chocolate chips
  • ½ cup toasted coarsely chopped walnuts
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 3 ripe bananas
  • 2 large eggs (lightly beaten)
  • 6 tablespoons melted butter
  • 1 teaspoon vanilla
  • ¼ cup buttermilk (or sour milk. see notes)


  • This recipe yields one large loaf or three mini loaves. I usually double the recipe so I can make three mini loaves and one large loaf.
  • Butter a non-stick bread pan, then flour well and set aside. The flour is really important for the bread to “climb” against while baking. Trust me, it makes a huge difference! Preheat the oven to 350° F.
  • In a large bowl add the flour, sugar, chocolate chips, chopped walnuts, baking soda, and salt. Mix well and set aside.
  • In a medium bowl, coarsely mash the three ripe bananas. Do NOT puree the bananas. You want the bananas to still be chunky.
  • Add the wet ingredients (lightly beaten eggs, melted butter, vanilla, and buttermilk) and mix until combined. Be careful not to reduce the banana chunks any farther.
  • Make a well in the center of the dry ingredient mixture and pour in the wet ingredients. Gently FOLD (do not stir or beat) the mixture just until combined. Again, try not to reduce the banana chunks.
  • Pour into the prepared bread pan and spread the mixture evenly across the top.
  • Bake at 350° F for 45-50 minutes. The bread is done when it has a golden brown color and a toothpick inserted in the middle of the loaf is not gooey but has a few crumbs still stuck to it (dry banana bread is definitely not delicious).


If you do not have buttermilk on hand, you can substitute ¼ cup of plain yogurt or ¼ cup of sour milk. To make sour milk put ¼ cup of regular milk in a bowl. Remove 1 teaspoon of the milk and replace it with 1 teaspoon of lemon juice or vinegar.