Foodie Friday: Ultimate Chocolate Banana Nut Bread

Foodie Friday: Ultimate Chocolate Banana Nut Bread

Bananas are one of my oldest son’s favorite foods. Unless we’re completely out, he eats one just about every morning. So as you can imagine, I find myself picking up a bunch of bananas almost every time we’re at the grocery store.

Of course, having bananas on hand all the time means I occasionally have overripe ones that need to be used, and this recipe is the perfect way to do so.

This is also one of those recipes that are great to get your kids to help you prepare. My son loves mashing the bananas.

The only problem with this stuff, is that it WANTS to be eaten. If you find the loaf suddenly all gone, don’t say I didn’t warn you. 😉

NOTE: This recipe makes one loaf, but of course you can feel free to divide the final batter into muffin tins. Just be sure to adjust the baking time accordingly.

Ultimate Chocolate Banana Nut Bread


  • 2 cups unbleached flour
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup walnuts (toasted if possible)
  • 1 cup chocolate chips or morsels
  • 3 very ripe bananas, mashed well
  • 1/4 cup plain yogurt
  • 2 eggs, beaten lightly
  • 6 tbsp unsalted butter, melted and cooled
  • 1 tsp vanilla extract


  1. Adjust oven rack to lower middle position and heat oven to 350 degrees.
  2. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside.
  3. Combine first five ingredients in large bowl; set aside.
  4. Combine nuts and chocolate in a food processor and pulse a few times to chop. Reserve a 1/2 cup of this mixture, and add the rest to the other dry ingredients.
  5. Mix mashed bananas, yogurt, eggs, melted butter, and vanilla in medium bowl.
  6. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky.
  7. Scrape batter into prepared loaf pan, and evenly sprinkle reserved chocolate/nut mixture on top.
  8. Put pan in oven and bake until loaf is golden brown and toothpick inserted in center comes out clean. About 55 minutes.
  9. Cool in pan for at least 5 minutes, then transfer to wire rack to cool more before devouring.


  • That sounds like an awesome recipe… thanks for posting!


  • That sounds really good! We always have bananas on hand as well, so I’ll have to try this and see. 🙂


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