Published: March 20, 2026

This Banana Bread is soft, moist, packed with milk chocolate chips and toasted walnuts. It has the perfect texture, which is not gummy, just soft and fluffy. Such a simple recipe but so delicious.

WHY YOU’LL LOVE THIS RECIPE

🤎 Moist and soft texture - This Banana Bread turns out incredibly soft and moist every time. It has that perfect tender crumb without being dense or gummy.

🤎 Packed with chocolate chips and walnuts - Every slice is filled with milk chocolate chips and toasted walnuts. The chocolate adds sweetness while the walnuts bring a nice crunch.

🤎 Easy to customize - You can easily switch things up depending on what you have. Use dark chocolate instead of milk, swap walnuts for pecans, or just leave the nuts out completely.

🤎 Cozy and comforting - Perfect with a cup of coffee or tea on a slow morning.

🤎 Light cinnamon flavor - There’s a subtle hint of cinnamon that adds warmth without overpowering the banana flavor.

🤎 Great way to use ripe bananas - This recipe is perfect for using up overripe bananas that might otherwise go to waste. The riper they are, the better the flavor.

🤎 Simple ingredients - You don’t need anything fancy to make this. Most of the ingredients are pantry staples you probably already have at home.

🤎 Easy to make - The batter comes together quickly with no complicated steps. It’s a very beginner friendly recipe.

🤎 Perfect texture (not gummy) - This Banana Bread has a balanced texture that’s soft but still light. It’s not dense or sticky in the center.

🤎 Perfect for any time of day - You can enjoy it for breakfast, as a snack or even as a simple dessert. It works for pretty much any occasion.

Helpful tips and tricks!

→ Use ripe bananas: The riper the bananas, the better the flavor. Look for bananas with lots of brown spots or even fully brown skins. They’re sweeter, softer and mash more easily, which helps create a moist and flavorful Banana Bread.

→ Let the melted butter cool completely: After melting the butter, make sure it has cooled down before adding it to the batter. If it’s too hot, it can affect the texture and may even cook the eggs slightly when mixed in.

→ Let the Banana Bread cool for 30 minutes: Once baked, allow the banana bread to cool in the pan for about 15 minutes and then on a wire rack for another 15 minutes. This helps it set properly so it doesn’t fall apart when slicing. It’s still slightly warm at this point, which is perfect for serving.

→ Store properly: Store the in an airtight container at room temperature. This helps keep it soft and moist for several days. Avoid leaving it uncovered, as it can dry out quickly.

→ Warm it up before serving: If you’re eating it the next day, warming it slightly makes a big difference. A few seconds in the microwave brings back that soft, fresh baked texture.

→ Cover with foil during baking: If the top starts browning too quickly, loosely cover the Banana Bread with foil around the 45-50 minute mark. This prevents it from over-browning while the inside continues to bake.

→ Check doneness with a toothpick: Insert a toothpick into the center of the bread. If it comes out clean or with just a few crumbs, it’s ready. Keep in mind that melted chocolate may stick to the toothpick, so look for batter, not chocolate.

Frequently asked questions

1. How should I store Banana Bread?
Store it in an airtight container at room temperature for 2–3 days. This helps keep it soft and moist. For longer storage, you can refrigerate it, but it’s best enjoyed at room temperature or warm.

2. Can I freeze Banana Bread?
Yes. Let it cool completely, then wrap it tightly and freeze for up to 1 month. You can freeze the whole loaf or individual slices. Thaw at room temperature and warm slightly before serving.

3. Why is my Banana Bread gummy?
A gummy texture is usually caused by underbaking or too much moisture. Make sure to bake it fully and measure your ingredients accurately.

4. My Banana Bread won’t bake in the middle. What should I do?
If the center is still raw, cover the top loosely with foil and continue baking. This prevents over-browning while allowing the inside to finish baking.

5. Why is my Banana Bread dry and not moist?
This can happen if it’s overbaked or has too much flour. Be careful not to overmeasure flour and check the bread as it bakes.

6. Can I skip the walnuts?
Yes. The walnuts are optional and the Banana Bread will still be delicious without them.

7. How do I toast the walnuts?
Spread them on a baking tray and bake at 180°C for about 8 minutes, or until lightly golden. Let them cool before adding to the batter.

8. Can I make this ahead of time?
Yes, you can make it a day ahead. However this is one of those recipes that tastes best slightly warm, so I recommend reheating before serving.

9. What can I use instead of full-fat plain yogurt?
You can use Greek yogurt or sour cream as a substitute. Both will give a similar texture and richness.

10. Can I use frozen bananas?
Yes, just make sure to thaw them first.

11. Can I reduce the sugar?
You can slightly reduce the sugar, but keep in mind it may affect the texture and moisture of the bread.

12. What size pan should I use?
For this recipe, I used a 10x20 cm (4x8 inch) loaf pan.

Ingredients you will need for this recipe

Ripe bananas: Bananas are the base of this recipe and provide natural sweetness, moisture and flavor. The riper they are, the better.
Light brown sugar: Adds sweetness and a slight caramel flavor while keeping the bread moist. Substitution: Dark brown sugar works too.
Granulated sugar: You can replace it with more brown sugar for a slightly deeper flavor.
Eggs: Provide structure and help bind everything together.
Vanilla bean paste: Vanilla extract or vanilla powder works just as well.
Melted Butter: I used unsalted butter for this recipe. Also very important, make sure the butter is fully cooled down before adding it to the batter.
Plain full-fat yogurt: Keeps the banana bread moist and tender. Substitution: Greek yogurt or sour cream works perfectly here.
All-purpose flour: Gives structure to the Banana Bread.
Salt: Enhances all the flavors and balances the sweetness.
Baking powder + baking soda: These help the banana bread rise and give it a light texture. Make sure both are fresh for best results.
Cinnamon: Adds a subtle warmth that pairs beautifully with the banana flavor.
Milk chocolate chips: Adds sweetness and melty chocolate in every bite. Dark chocolate, semi-sweet chocolate or chocolate chunks all work well.
Toasted walnuts: Add crunch and a nutty flavor that complements the chocolate and banana. Pecans or almonds work well, or you can leave them out completely.

Step by step instructions with photos

1. Preheat the oven to 180°C. Prepare a 10x20 cm loaf tin by lightly greasing it with butter and dusting it with a little flour. Set aside.

2. In medium sized bowl, combine the flour, baking powder, baking soda, salt and cinnamon. Set aside.

3. In another bowl, mash the bananas, then mix them with the brown sugar and granulated sugar.

4. Add the eggs, melted butter, vanilla bean paste and yogurt. Mix until everything is fully combined.

5. Next, add the dry ingredients and gently fold everything together until just combined.

6. Lastly, fold in the chocolate chips and toasted walnuts.

7. Transfer the batter into your prepared loaf tin and top with more chocolate chips and walnuts.

8. Bake in the preheated oven for about 65 minutes. You can cover it with foil around the 45-50 minute mark to prevent the top from getting too brown.

9. Once ready, take it out of the oven and let it cool in the tin for about 15 minutes.

10. Then transfer it to a wire rack and let it cool for another 10-15 minutes before slicing.

11. Enjoy!

Yield: 8-10 slices

Author: Angie