Chocolate Chip Banana Bread (Printable)

Tender banana muffins with chocolate chips and walnuts, perfect for any time of day.

# Ingredient List:

→ Wet Ingredients

01 - 3 ripe bananas, mashed
02 - 2 large eggs
03 - 1/2 cup vegetable oil
04 - 1/2 cup plain yogurt or sour cream
05 - 1 teaspoon vanilla extract

→ Dry Ingredients

06 - 1 3/4 cups all-purpose flour
07 - 1/2 cup granulated sugar
08 - 1/4 cup packed brown sugar
09 - 1 teaspoon baking soda
10 - 1/2 teaspoon baking powder
11 - 1/2 teaspoon salt
12 - 1 teaspoon ground cinnamon (optional)

→ Add-ins

13 - 3/4 cup semi-sweet chocolate chips
14 - 3/4 cup chopped walnuts

# Directions:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease it.
02 - In a large bowl, mash the bananas then whisk in eggs, vegetable oil, yogurt or sour cream, and vanilla extract until fully blended.
03 - In another bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and cinnamon if using.
04 - Add dry ingredients to wet ingredients and gently stir just until combined; avoid overmixing.
05 - Fold in the semi-sweet chocolate chips and chopped walnuts evenly into the batter.
06 - Divide batter evenly among muffin cups, filling each about three quarters full.
07 - Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
08 - Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • They're impossibly moist inside with tender crumbs that practically melt on your tongue.
  • Chocolate and walnuts turn ordinary banana bread into something you'd actually crave on a random Tuesday.
  • Done in 35 minutes start to finish, which means fresh muffins before most people finish their coffee.
  • They freeze beautifully, so you always have comfort food on hand when the craving strikes.
02 -
  • Brown bananas are your friend—they have more sugar and flavor, and they make muffins naturally moist instead of requiring extra tricks.
  • Don't overmix once the dry ingredients hit the wet ones; a few lumps of flour are fine and will smooth out as the muffins bake.
  • Check your muffins at 18 minutes because oven temperatures vary, and a minute too long turns them from moist to dry.
03 -
  • Use a small ice cream scoop to divide batter evenly among the cups—it takes one extra minute and guarantees muffins that bake at the same rate.
  • If you want to make these even more special, swirl a little Nutella or cinnamon-sugar into the batter before baking for marbled chocolate or cinnamon ribbons.

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