Ultra tasty Chocolate Chip Banana Nut Bread is an easy to make quick bread that is super moist and loaded with flavors! You will love ease of using our one bowl method for banana bread to have this baked and ready to enjoy in no time at all.
½cbutter(salted, 1 stick - softened at room temperature)
2call-purpose flour(divided - reserve ¼ cup to coat chocolate chips and nuts)
½cmini milk chocolate chips
½ccrushed walnuts(or your preferred nut variety)
Preheat your oven to 375 degrees F (190 degrees C) and butter your loaf pan, line it with parchment paper, or coat with non-stick cooking spray.
In a large mixing bowl, or the bowl of your stand mixer, cream together the butter and sugar. Add the overripe bananas and mash into the creamed butter and sugar.
Add the eggs, milk and vanilla, then mix until combined (wet batter will be very lumpy from butter and bananas).
Add baking soda, baking powder, cinnamon and salt and stir into the batter. Then add the first portion of divided flour amount (1 ¾ cups) and mix just until the flour is incorporated into the lumpy batter.
In a small ziploc bag, combine the remaining flour portion (¼ cup) with the mini milk chocolate chips and crushed walnuts. Shake until well coated, then add to the batter and fold in gently to distribute evenly throughout the batter.
Transfer batter to prepared loaf pan, and bake at 375 degrees F (190 degrees C) for 55-60 minutes, or until an inserted toothpick comes out clean from the center of the loaf.
Remove to a wire cooling rack and allow the banana bread to cool in the loaf pan for 5 minutes, before removing from the loaf pan and transferring to the wire cooling rack to cool completely.
We typically use a 9 x 5 x 2 ½ inch standard size loaf pan, if your loaf pan is smaller be sure to only fill it so that the loaf pan is ⅔ of the way filled (bake a few muffins or a mini loaf with any excess).