Banana bread is one of those things people rarely make on purpose. Even though you know you’re not going to eat seven bananas in a week, you buy the big bunch anyway, because, “it’s kind of green.” Now, those last three bananas are almost black and you’re feeling like a bad person.
Then you remember banana bread, and long story short, you realize you’re not a bad person…in fact, you kind of rock. While that’s the most common scenario, this scrumptious banana walnut loaf, spiked with dark chocolate chips, is so good you’ll want to make it well before the bananas get to that condition. Yes, it does come out better with extra ripe bananas, but if you can’t wait (like I couldn’t), you’re still in for a treat.
The chocolate chips are sparse here, but make a big difference in the overall flavor. This is a case where more wouldn’t necessarily make it better. This should be more of a snack, not a super-sweet dessert. When Michele makes this, she actually grates unsweetened baking chocolate instead, and it’s amazingly like that also. And, don’t even get me started on how good this is toasted.
The recipe is adapted from one by Mary Sue Milliken and Susan Feniger, from their cookbook, City Cuisine. It’s one of the oldest cookbooks we have, and has tons of great recipes, so check the link if you’re interested. Enjoy!
Banana Bread Ingredients:
3 ripe bananas
2 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1/2 cup soft butter
1 cup sugar
2 large eggs
1/4 tsp vanilla
1 tbsp milk
1 cup chopped walnuts
1 cup chopped walnuts
1/3 cup dark chocolate chips
*Bake in a 9x4 loaf pan at 325 degrees F. for about 1 hour 10 minutes.
64 comments:
looks good. can i use the batter in muffin tins?
Mmm...looks delicious...I will defiantly try it soon. I laughed so hard at the cold pizza and tuna melt with coffee :D
Yummy, I would have never tried putting some chocolate chips, I am so trying that next time I make my banana bread!
Yes you can do muffins, but not exactly sure on time, maybe 35? You'd have to test.
oh boy.. my weekend now has a purpose!
Do I have to use baking soda? could i just put in more baking powder?
Your videos just make my day.
Is there a difference between this recipe and the one you posted a year or two ago? That video seems to have been deleted though.
Either way, delicious.
Love the gooey top to a banana bread! The way my grandmother used to serve this is to cut two thin slices and put a small amount of butter between them and press them together. The velvety mouthfeel of the butter transforms them. That is also a great way to serve pumpkin and zucchini bread.
I have a question: in this recipe and some others you beat in the eggs one at a time. I've always been curious: what's the reason for not doing them both at once? Thanks Chef John, can't wait to try this loaf out!
Just habit, but some batters you can cause to separate if you add the eggs all at once since they are mostly water and the base is fat. Here, may not matter.
Please tell me walnuts are optional. I love banana bread, but I absolutely despise nuts.
Walnuts are optional. Me, I love nuts. Nothing like a big ol' mouthful of nuts.
So who are the two celebrity chefs in L.A. you stole this recipe from? C'mon, you know you wanna name drop.
@Anonymous 3.10pm
I think it would be ok to leave them out!
As Chef John always says "You're the boss of your banana bread!"
I am picky about bananas. Once they start getting brown spots on them I won't eat them. The sweetness is a note off for me, I don't understand it.
But get them right after they've turned yellow and I love them. Still firm, decent sweetness and texture.
But at the brown spot stage, it's banana bread time. And yes, with chopped walnuts. Mmmm!
yes! no walnuts = no problem!
I can't believe you dropped this food wish on us today! I've been saving overripe bananas for my first attempt at banana bread for a month now. It's like... [inhale] you can read my freezer, man... [exhale]
-Jesse from Detroit
I always thought that, if you put chocolate chips in banana bread, the terrorists win. But I may have to try it.
You're thinking of pancakes. ;)
silicon bread loaf pan, wow i've gotta get me one of those
my giant banana makes everyone blush ;)
I'm writing here to get your attention,seeing you are avalanched by emails. I ordered the DVD...when can I expect to receive it? Thanks!
I do have the best banana bread recipe...now :)
A local restaurant was featured in the newspaper about the banana bread french toast they serve for brunch...I made this recipe then made it into french toast too. All I can say is I'm glad I did it at home, cause if I had been in public when I tried it...I would have done something inappropriate! Sooooo gooooood!!!!
Hi Chef John! I made this for Thanksgiving and everyone loved it! Making the rouge was harder than I anticipated, but it all worked out great. ps. I have never spent so much money on cheese, it was good cheese, but still...
Tried this last night and it was awesome - the chocolate chips were just right. Thanks Chef John.
I'm thinking a handful of sweetened coconut might just kick it up one more notch. Can't hurt eh? Thanks CJ!
ok, Chef John, I baked my first banana bread loaf today. An hour later I was ordered to bake another one!! I did skip the nuts
I'm with Jesse from Detroit - have bananas in my freezer just waiting for my first attempt at homemade banana bread! My husband (who only eats perfectly yellow 'nanas) and I have a debate going.. Perhaps you can settle it. When is a banana so overly ripe that it is no longer a good idea to make bread with it?
Could this be made with Quinoa flour instead?
My little girl and i made this last night...i only used two freckled bananas and used the same chocolate i used for my pot de creme's the night before....and left out NUTS and it turned out DELISHHHHHHH Thank you Chef John! Tonight its SLOPPY JOES! You should nickname them sloppy JOHNS ;)
I just tried this last night. I think I prefer banana bread without the chocolate.
I guess I'm not a fan of chocolate in breads in general. Chocolate chip muffins and pancakes are gross, even though chocolate chip cookies are one of the greatest things ever.
hey i'm just wanting to try this recipe, is it okay to use durum wheat flour? i'm new to cooking, so i haven't the slightest clue.
It should!
I just put this in the oven, so happy to taste it!
Could the bananas be mashed up and then frozen for use later?
For 1 cup of sugar I need to be eating a very good cake.
I made this recipe last night and it was absolutely delicious. It has the perfect amount of bananas, sugar, nuts and chocolate. I ended up using mini semi sweet chocolate chips because that's all I had in my pantry but it was to die for. Thanks so much Chef John!!! =)
Is there a difference in cooking time if I use a stone loaf pan insead of metal?
Yay I had EXACTLY 3 ripe bananas so imma go make this right now!
Love your videos chef john :D
Is it ok to substitute walnuts with pecans?
alright, lemme see, it took a little over 15 minutes to prepare this recipe (most time was waiting for the butter to get to room temperature...I got impatient and smashed it up with mt potato smoosher) an hour and ten minutes in the oven. Such awesome results, I skipped my usual cookie. You were right, toasted with a little butter was great....toasted with a little peanut butter...awesome.
can diabetics use splenda instead of sugar if so how much splenda?
Sorry, never worked with that before.
Just made this recipe with my daughter. Yep, you are right, it is the best banana bread recipe. So yummy. Love watching your videos with my daughter then we make your recipes. Great mommy daughter time in the kitchen. Thank you.
I made this recipe this morning for the family, and it is indeed the best banana bread ever. I am very impressed.
I had one little mishap though: I think I may need a bigger loaf pan.(it's normal size).
I smelled burnt bread only 15 minutes into baking, peeked in the oven to see what was up, and my loaf had risen way, way too high and quite a bit of dough had plopped off and was burning at the bottom of the oven. Good thing this banana bread was the bomb or otherwise I might have been real mad at you. ;-)
I know, I know, I could have placed a cookie sheet under the loaf...but hindsight is always 20/20 isn't it? :D
Dear Chef,
This is the tastiest thing I ever tried in my life! And the recipe is perfect - it came out exactly like yours on the video! Million thanks!!!)
Hey! I can't wait to try this recipe. Would you happen to know approxamimately how many calories a slice of bread would be with all of the ingredients? Thanks!
No idea! Make it anyway.
Best. Recipe. Ever. The dark chocolate indeed did amazing things to it! Everyone make this bread NOW! Sighhhh. I love you, Chef John. All the way from India.
Hi Chef John, Is it 1/2 cup soft butter or 1/2 stick butter? In the video seems like only 1/2 stick or 1/4 cup butter? Thanks.
1/2 cup, 1 stick!
Ah,Chef,your banana jokes always crack me up ;)
This recipe is mouthwatering...good thing you don't need a mixer,i am too lazy to use it and clean it up afterwards!shame on me...i'm baking this the second i get my hands on some bananas
LOVED the video and can't wait to try it as I have three bananas on the counter saying "smash me, smash me"!
What, if any, high altitude (6500ft) adjustments do I need to make?
I WANT/NEED that loaf pan of yours!!!! Where would one go about getting one of those??
It's in the oven RIGHT NOW!!!!
I am not a fan of this recipe. I made this bread and the only change I made was to use white chocolate chips. The bread looked beautiful when it came out of the oven but that is where it ended. We tried the bread after cooling and it is very heavy and tough and doesn't have that pleasing of a flavor. My tried and true banana bread recipe is much better than this. Sorry chef John, but you missed the mark with this.
Are you sure you made it right?! ;)
This recipe gets universally rave reviews! (as you can see above).
DELICIOUS! I added dark chocolate chopped from a bar since I didn't have any chocolate chips, and I baked it in mini muffin pans. All I needed was some vanilla ice cream to make it a dessert!! :0) Thanks for the recipe!
Could I substitute applesauce for the butter? Or would that just destroy the banana bread?
This is a recipe for many people. If I want to make a smaller version of this recipe, can I just cut all the ingredients into half?
theoretically yes!
I love your cooking videos. You explain things so thoroughly. My banana bread tastes really good, but I'm wondering why I don't see the black specks you normnally see in banana bread. I am using very riped bananas. Do you know why?
I lightly butter (or oil) the pan and dump in some sugar and cinnamon and tap it around the bottom and sides and then tap out the extra. I like the edges sorta crispy. Try it, how often do ya have a bunch of half rotting bananas laying around? I always buy enough with the intention of making banana bread but the banana fiends leave me two. I've also used a dribble or two of brandy. ummm. One can freeze banana puree but then you have to remember where in the freezer you put it!
So glad I found this blog! This my second recipe, the first were the red velvet cupcakes for valentines day, and they were a hit and know this bread, also a hit! I'm in love with this blog! Keep up the good work Chef John! Can't wait to keep making your recipes!
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