Fresh from the Kitchen: Recipes & Food Inspiration

Key takeaways

One‑bowl method: Mix wet and dry ingredients together by hand for an easy, no‑mixer banana bread.
Use overripe bananas: Brown or black bananas yield maximum natural sweetness and a moist, tender loaf.
Chocolate chips & walnuts: Fold in semi‑sweet chips and chopped walnuts; avoid overmixing and do not overbake (check at 50 minutes).

Published: Feb 2, 2026 · Modified: Feb 10, 2026 by Jessica Lawson · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Leave a Comment

Moist, delicious and made with just two bananas, this one bowl Chocolate Chip Walnut Banana Bread recipe is a real treat!

Got some overripe bananas on your kitchen counter? This recipe is a great way to use them up! It starts with a classic banana bread recipe but we jazz it up with plenty of chocolate chips and chopped walnuts for a fun twist.

If you love homemade banana bread and a quick baking project for those brown bananas laying around, you’ll also love this Carrot Banana Bread these Banana Oatmeal Blueberry Muffins and my Banana Bread Baked Oats.

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Why you will love this recipe

Easy to make – one bowl, no mixer – no need to separate wet and dry ingredients. Just throw it all in a large bowl and mix by hand.
Moist and delicious – this all butter recipe is full of flavor and stays moist for days.
Customizable – chocolate chips and nuts not your thing? Leave them out or swap in your favorite mix-ins.
Freezer friendly – don’t see how you wouldn’t finish the whole loaf but this recipe freezes like a dream.

Key Ingredients and Substitutions

Recipe ingredients in small dishes on a wood table.

Scroll to the recipe card at the bottom of this page for exact ingredients and quantities.

Overripe bananas – the more brown the better. Brown bananas are best because the starch has converted to higher levels of sugar – this means maximum natural sweetness and more banana flavor. Mushy bananas are also easier to mash, making your banana bread moist and tender.
Butter – I use butter in this recipe because it adds to the flavor. You can also use coconut oil.
Greek Yogurt – adds even more moisture but also makes it tender and fluffy by adding fat and acidity. The subtle tanginess really complements the flavor.
Brown Sugar – adds a richer, deeper caramel-like taste that just makes this recipe sing.
Chocolate Chips – I use semi-sweet chocolate chips. You can also use dark chocolate morsels, mini chocolate chips or chop up your favorite chocolate bar.
Walnuts – I love adding nuts to my baked goods for a little texture. You can also swap in pecans or leave the nuts out if they aren’t your thing.

How to make the best banana bread

Mashed bananas and sugar in a glass bowl with a fork.

Step 1: In a large mixing bowl, mash bananas and sugars together with a whisk.

Wet ingredients combined in a glass bowl.

Step 2: Add eggs, Greek yogurt, melted butter and vanilla extract and whisk until everything is well combined.

Step 3: Add flour, baking soda and salt to banana mixture and use a wooden spoon to mix until everything is just combined. It’s ok if there’s a few streaks of flour and it will look a little lumpy.

Banana bread batter with walnuts and chocolate chips folded in.

Step 4: Gently fold in chocolate chips and chopped walnuts until everything is well combined. Careful not to overmix.

Step 5: Prepare a loaf pan by making a parchment paper sling and spraying on top of the paper with neutral oil or nonstick spray. You can also smear with butter.

Banana bread batter topped with walnuts and chocolate chips in a loaf pan.

Step 6: Pour batter into prepared loaf pan and sprinkle top with more chocolate chips and walnuts if desired.

Step 7: Bake at 350 degrees for 50-60 minutes until toothpick inserted in the middle comes out with a few moist crumbs.

Step 8: Let the banana bread cool in the pan for at least 10 minutes before using the parchment paper to gently lift it out of the pan and onto a wire rack to finish cooling.

Recipe notes and tips

Only use overripe bananas. The best bananas are mostly brown or even turning black. If your bananas aren’t quite ready yet, you can either wait a few days (totally unrealistic!) or roast them! Poke a few holes in the skins, place on a parchment lined baking sheet and roast at 375 degrees for about 20 minutes until black and shiny. Let them cool before peeling and mashing.
Don’t over mix the batter. You don’t need a stand mixer or a hand mixer for this recipe. The more you work your batter, the tougher your banana bread will be. For tender, moist banana bread, mix the ingredients together just until everything is incorporated.
Don’t over bake! Check for doneness at 50 minutes. Then test in 2-3 minute increments until it’s done.

Loaf of chocolate chip walnut banana bread with slices cut from it on a wood cutting board.

How to store banana bread

Before you store fresh, homemade banana bread, make sure it is cooled completely.

On the counter – for best flavor and texture, store on the counter wrapped tightly in plastic or in an airtight container for 3-4 days.
In the fridge – you can extend the life of your banana bread for up to a week by keeping it in the fridge. Wrap it tightly in plastic wrap or place in an airtight container to prevent it from drying out.
In the freezer – wrap whole loaves in plastic wrap and then foil and store in the freezer up to 2 months. You can also cut it into thick slices, freeze on a parchment lined baking sheet and then store frozen slices in a zip top freezer bag. Individual slices mean you can enjoy a piece anytime you want. Thaw overnight in the fridge and have it with your morning cup of coffee.

More easy baking recipes to try