Chocolate Chip Walnut Banana Bread
When it comes to classic, comforting treats, banana bread has always been a go-to. But this Chocolate Chip Walnut Banana Bread recipe takes it up a notch—actually, several notches! Combining the sweetness of bananas (yes, peels included!), rich dark chocolate chips, and crunchy walnuts, this recipe is not only bursting with flavor but also packed with nutrients. It’s the perfect balance of indulgence and wholesomeness.
Why You’ll Love This Banana Bread
Super Moist with a Crunchy Twist
The bananas make the bread deliciously moist, while the addition of walnuts adds the perfect crunchy texture. And let’s be honest—who doesn’t love the combination of chocolate and bananas? The rich, melty chocolate chips make every bite irresistible.Surprising Health Benefits
Ever thought of using banana peels in your banana bread? Well, this recipe embraces the whole fruit, making it extra nutrient-dense. Banana peels are rich in fiber, potassium, and antioxidants. It’s a subtle way to get a boost of essential vitamins and minerals without sacrificing any flavor.Naturally Gluten-Free
Whether you’re gluten-intolerant or just looking to reduce gluten in your diet, this recipe fits the bill. The gluten-free flour ensures that everyone can enjoy a slice of this heavenly bread without any discomfort.Great for Meal Prep
This bread stays fresh for up to a week in the fridge, though we bet it won’t last that long! It’s perfect for making ahead, so you always have a delicious, wholesome snack or breakfast option ready to go.
Chocolate Chip Walnut Banana Bread
Ingredients
- 3 Pieces Bananas
- 3 Pieces Eggs
- 3 Tbsp Ghee (Clarified Butter)
- 1 Tsp Pure Vanilla Extract
- 1/4 Cup Chopped Walnuts
- 2 Tbsp Bone Broth Collagen Protein Powder
- 2 Tsp Granulated Stevia
- 1 Tsp Baking Soda
- 1/2 Tsp Sea Salt
- 1/3 Cup Dark Chocolate Chips + 2 Tbsp
Instructions
- Preheat the oven to 375°F degrees. Line a 4-cup load pan (8” x 4” x 2 1/2”) with parchment paper.
- In a blender, combine the bananas (still in their peels), eggs, ghee, vanilla, and almond milk and blend until smooth.
- In a large bowl, stir together the flour, walnuts, protein powder, stevia, baking soda, and salt until evenly combined. Add the banana mixture and stir to incorporate. Fold in 1/3 cup of the chocolate chips. Pour the mixture into the prepared load pan, spreading it evenly, and sprinkle the remaining 2 tablespoons of chocolate chips on top.
- Bake for 50 to 55 minutes, until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 to 15 minutes. Slice and serve, or store in a sealed container and refrigerate for up to a week—although there’s no way it’s making it that long!
Tammy
09/21/2024Hello, this looks like a great recipe. A little different from one of mine and I am putting this on my list to make. I do not see the almond milk on the ingredient list. How much is needed? Thanks
mareya@chefmareya.com
09/21/2024Hi Tammy we hope you try it. It’s 1/4 cup unsweetened almond milk, listed in the recipe. Thanks!