There’s just something comforting about warm banana bread fresh out of the oven and not much can beat the smell of fresh banana bread baking in the oven. This chocolate chip banana bread with walnuts is soft, rich, and packed with flavor. It’s a family favorite – and it always disappears fast. I love baking this in a silicone mini loaf pan because it makes perfect portions that are easy to share, freeze, pack for snacks or grab on this busy mornings.
Why You’ll Love This Recipe
- Moist and flavorful – sour cream keeps the texture soft and rich.
- Perfectly portable – mini loaves are great for lunchboxes or gifting.
- Quick and simple – no fancy equipment needed, just one bowl and a spoon although my kitchen aid mixer is my go to.
- Customizable – swap in your favorite add-ins (or skip the nuts for a nut-free version).
Tips for the Best Banana Bread
- Use overripe bananas – the browner, the better! They add natural sweetness and flavor.
- Don’t overmix the batter – stir just until combined for a tender crumb.
- Test early – check at 20 minutes with a toothpick to avoid over baking.
- Line or grease pans if needed – if you’re not using silicone, lightly grease your pans or line with parchment paper.
Storage Instructions
- Room Temperature: Store in an airtight container up to 3 days.
- Freezer: Wrap individual mini loaves tightly in foil or parcgment paper and store in a freezer bag or container for up to 3 months. Thaw at room temperature or reheat gently in the oven.
Variations to Try
- Nut-Free: Skip the walnuts or swap in pumpkin seeds for crunch.
- Dark Chocolate: Use dark chocolate chunks instead of milk chocolate chips for a richer flavor.
- Cinnamon Swirl: Add 1 tsp cinnamon to the batter or swirl in brown sugar and cinnamon before baking.
- Tropical Twist: Add shredded coconut or dried pineapple for a fun variation.
Why I Love Mini Loaf Pans
Mini loaves make the perfect grab-and-go breakfast, after-school snack, or sweet gift. A silicone mini loaf pan ensures your loaves bake evenly and slide right out with no sticking. If you’re looking for the one I use, I’ve linked here!
Whether you enjoy this chocolate chip banana bread warm out of the oven with butter or wrap up extras for later, it’s sure to become a family favorite. Happy baking!
Chocolate Chip Banana Bread with Walnuts (Mini Loaf Pan Recipe)
What You'll Need:
Instructions
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What To Do:
- Preheat oven to 325°F.
- Cream butter and sugar until light and fluffy.
- Add eggs and mashed bananas, mixing well.
- Stir in sour cream for extra moistness.
- Combine dry ingredients (flour, salt, baking soda) separately, then add slowly to the banana mixture ½ cup at a time.
- Fold in chocolate chips and walnuts. Avoid overmixing.
- Pour into mini loaf pans. I recommend a silicone mini loaf pan—it bakes evenly and makes removing the loaves effortless.
- Bake for 20-30 minutes at 325°F, or until a toothpick inserted in the center comes out clean.
- Cool before serving. Remove loaves from the pan and let cool completely on a wire rack.
