Banana-Chocolate-Walnut Bread Recipe

Name: Banana-Chocolate-Walnut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups mashed ripe banana; 1/3 cup plain fat-free yogurt; 5 tablespoons butter, melted; 2 large eggs; 1/3 cup granulated sugar; 1/3 cup packed light brown sugar; 6.75 ounces all-purpose flour (about 1 1/2 cups); 1/4 cup ground flaxseed; 3/4 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/8 teaspoon ground allspice; 2/3 cup semisweet chocolate minichips, divided; 1/3 cup chopped walnuts, toasted and divided; Cooking spray; 2 tablespoons fat-free milk

Servings: persons

1 1/2 cups mashed ripe banana
1/3 cup plain fat-free yogurt
5 tablespoons butter, melted
2 large eggs
1/3 cup granulated sugar
1/3 cup packed light brown sugar
6.75 ounces all-purpose flour (about 1 1/2 cups)
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2/3 cup semisweet chocolate minichips, divided
1/3 cup chopped walnuts, toasted and divided
Cooking spray
2 tablespoons fat-free milk

1
Preheat oven to 350u00b0.
2
Combine first 4 ingredients in a large bowl; beat with a mixer at medium speed until blended. Add sugars; beat until blended.
3
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl; stir well with a whisk. Add flour mixture to banana mixture; beat just until blended.
4
Fold 1/3 cup minichips and nuts into batter; pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350u00b0 for 55 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool completely on wire rack. Combine remaining 1/3 cup minichips and milk in a microwave-safe bowl; microwave at HIGH for 30 seconds, stirring until smooth. Drizzle over bread.

966

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 cups mashed ripe banana, 1/3 cup plain fat-free yogurt, 5 tablespoons butter, melted, 2 large eggs, and more.

Yes, Banana-Chocolate-Walnut Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banana-Chocolate-Walnut Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions