Banana Walnut & Chocolate Chip Bread

31 Aug

When this loaf of banana bread comes out of the oven I simply cannot wait for it to cool off before I give in to temptation and cut a small piece out of the corner, hoping it will go unnoticed, and pop it into my mouth! This banana bread is a moist, sweet but not too sweet, hearty, bread. The combination of the creamy banana, sweetness of the chocolate and the crunch of the walnuts is a heavenly trio that is easy to throw together and is the perfect accompaniment to coffee (or milk if you aren’t a coffee drinker)! I always make two loaves at a time. We enjoy one fresh out of the oven, and the second loaf is off-limits until breakfast the following morning when I use it to make Banana Bread French Toast… Oh yes, it is delicious! There is no need for syrup or jam, I simply dust the bread with a small amount of powdered sugar and enjoy!

Back to the original loaf. This recipe if extremely versatile, you can swap out the chocolate chips & walnuts for what suits your taste buds, or what you have on hand in your pantry. Pecans, butterscotch chips, raisins, cinnamon chips, toffee pieces, Crasins, dates, peanut butter chips, blueberries, and pistachios are all easy to switch with the original add-ins. Just remember if you use blueberries that are frozen they must be thawed and tossed in all-purpose flour prior to adding to the dough and don’t over mix. Over mixing quick bread or muffin dough will make them tough.

Leave me a comment and let me know which add-in combination you like best!

Once this bread is in the oven your home will be filled with a delightful aroma that will leave you anxious for the timer to go off!

Banana Walnut & Chocolate Chip Bread:

1/2 cup butter, softened

1-1/2 cups sugar

2 eggs

1 cup mashed ripe bananas (about 2 medium)

2 tablespoons 2% milk

1 teaspoon vanilla or rum extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup chopped walnuts

1/2 cup semi-sweet chocolate chips (I prefer the miniatures)

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the bananas, milk and extract. Combine the flour, baking soda and salt; gradually add to banana mixture just until moistened. Fold in nuts.
  •    Pour into a greased 9-in. x 5-in. loaf pan. Bake at 325° for 65-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

* This recipe is adapted from: Taste of Home

To make the French Toast:

Heat skillet to medium-high heat.

 Slice the completely cooled banana bread with a serrated knife, slicing it about 3/4″ thick. This is to prevent the bread from crumbling, and is to keep the bread in tact while it sizzles away in the skillet.

Whisk together: 4 eggs, 2 TBSP Milk, 1/4 tsp. Pure Vanilla Extract, & 1/4 tsp. ground cinnamon.

Dredge the sliced bread in the egg mixture and immediately put in the pre-heated pan. If the pan isn’t non-stick I spray with cooking spray right before I add the bread.

Cook approximately 2 minutes on each side.

Garnish with a dusting of powdered sugar and enjoy the good vittles!


Posted by on August 31, 2011 in Breads & Muffins, Fruits & Nuts


8 responses to “Banana Walnut & Chocolate Chip Bread

  1. Mom

    August 31, 2011 at 1:10 pm

    Thanks for the sample…it was really good. Ate it for breakfast.

  2. rachelsvittles2050

    August 31, 2011 at 5:16 pm

    I am glad you enjoyed it! Did you like the one with or without the walnuts?

  3. Mom

    August 31, 2011 at 5:28 pm

    We only had it with walnuts, and it was very yummy!

  4. Laura Glenn

    August 31, 2011 at 7:08 pm


    It looks yummy! I am always hankering for a quick and easy recipe for my over-ripe bananas. I was introduced to self-rising flour and corn meal a couple years ago by my dear friend Cathy. It makes baking so easy but I’d like to have more recipes to use it in. Do you think I could substitute it in this recipe? Best wishes on your new venture!


    • rachelsvittles2050

      September 1, 2011 at 5:17 am

      This might be more info than you were looking for but I thought I would pass it along. I found it very helpful in understanding and better using different flours.

      Also, according to the Gold Medal:
      The Gold Medal flour sack says self rising flour is made by adding 1 1/2
      tsp. of baking powder and 1/2 tsp. salt to 1 cup all-purpose flour.

      If you want to substitute self-rising flour for regular flour in a recipe,
      just omit the baking powder and salt from the recipe, and use self-rising

  5. Kim Wellington

    August 31, 2011 at 8:51 pm

    Congrats Rachel!!!! This sounds so yummy. Can’t wait to make it for George. Never thought to use it for French Toast. Will definitely be trying it.

    • rachelsvittles2050

      September 1, 2011 at 5:02 am

      Thanks Kim! I hope to add many, many more recipes that appeal to your tastebuds 🙂

  6. Racheal huber

    September 1, 2011 at 7:58 pm

    I’ll be making this one Saturday!!! Can’t wait!!!!


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