This banana quick bread is full of chocolate chips and toasted heart-healthy walnuts so you get a taste of nuts and chocolate in each bite. This version reduces the fat substantially and uses nonfat buttermilk to make the results extremely moist and tender. Source: EatingWell Magazine, October/November 2005

Stacy Fraser
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F for muffins, mini loaves and mini Bundts or 375 degrees F for a large loaf. (See pan options, below.) Coat pan(s) with cooking spray.

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  • Whisk whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda, nutmeg and salt in a large bowl. Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in another large bowl until well combined.

  • Make a well in the dry ingredients and stir in the wet ingredients until just combined. Add bananas, walnuts and chocolate chips. Stir just to combine; do not overmix. Transfer the batter to the prepared pan(s). Top with additional walnuts, if desired.

  • Bake until golden brown and a skewer inserted in the center comes out clean, 22 to 25 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf. Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack. Let muffins and mini Bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes.

  • Pan options:

  • 1 large loaf (9-by-5-inch pan)

  • 3 mini loaves (6-by-3-inch pan, 2-cup capacity)

  • 6 mini Bundt cakes (6-cup mini Bundt pan, scant 1-cup capacity per cake)

  • 12 muffins (standard 12-cup, 2 1/2-inch muffin pan)

Tips

Make Ahead Tip: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month.

Ingredient note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.

Tips: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

To toast chopped walnuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition Facts

273 calories; 10.8 g total fat; 3.1 g saturated fat; 36 mg cholesterol; 185 mg sodium. 184 mg potassium; 39.8 g carbohydrates; 3.3 g fiber; 16 g sugar; 6.5 g protein; 123 IU vitamin a iu; 2 mg vitamin c; 12 mcg folate; 55 mg calcium; 1 mg iron; 27 mg magnesium;

Reviews (20)

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20 Ratings
  • 5 star values: 4
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
08/12/2016
This is my new favorite banana bread recipe! I have made this recipe in loaf form multiple times. I have followed the recipe exactly using whole wheat pastry flour as directed toasted walnuts and super ripe large bananas. The result is an extremely moist and tasty loaf. My oldest son just moved out of our house and this banana bread is a frequent request from my son and his roommates:) Read More
Rating: 2 stars
10/02/2014
I won't be making this again The flavor cominations just didn't work for me and it was dry despite the banana. I hate to not like an EatingWell recipe since they're one of my go-to sources but this one just didn't deliver. Read More
Rating: 1 stars
12/05/2013
Dry and flavorless Sorry to say that this banana bread was dry and flavorless. I guess you can't cut too much moisture out for less calories. I threw it out. Read More
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Rating: 3 stars
04/09/2013
Due to ingredients on hand I made a gluten free version with 1 1/2 c GF flour 1c almond flour almond milk and coconut oil. I only had one banana on hand so I whipped it in the food processor and it turned out great. Read More
Rating: 2 stars
10/12/2012
Interesting..... Haven't tried this recipe yet but I love how right next to the recipe there is a picture/moving video of an illustrated banana going bad with the caption 5 foods to never eat. Well-timed or just ironic..... Pros: Very good Cons: Very ironic Read More
Rating: 4 stars
07/08/2012
Pleanty sweet enough If your bananas are ripe enough I don't think you'll have a problem with sweetness. They should have large brown spots on them and not stand up straight when you take the peel off. My fiance and I both enjoyed this recipe (without the chocolate) and my sweet tooth is much bigger than his is. This has turned into my go-to recipe for over-ripe bananas. Pros: moist fast yummy Cons: recipe made more than 12 for me Read More
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Rating: 5 stars
03/10/2012
Moist and delicious I made the full loaf of bread and thought it turned out amazing! It was very moist and everyone loved it. I will definitely be making it again soon (as soon as I have really ripe bananas again). Pros: moist easy to make Read More
Rating: 4 stars
02/17/2012
I thought these muffins were great - they were not overly sweet which is what I prefer in the morning. The cinnamon flavor was interesting for a banana bread but potentially necessary to overcompensate for the little sugar added. You can't even tell they're whole wheat either! Overall: DELICIOUS. Pros: Moist not too sweet Cons: Strong cinnamon flavor - kind of bad Read More
Rating: 2 stars
01/25/2012
If you are not watching your carb. and sugar intake you will not like this bread. The bread is very dense and not very sweet but in saying that I'm watching what I eat and I thought the bread was good. Pros: This bread is good if you are on a diet and haven't had much sugar. Cons: My husband is not picky and took one bite and he was done. Read More
Rating: 4 stars
10/30/2011
Turned out really well. I loved the chocolate chips. Read More
Rating: 4 stars
10/30/2011
I've used this several times and it always turns out well. I love that it isn't too sweet like most store-bought banana bread is. This one's in my permanent recipe box. Read More
Rating: 4 stars
10/30/2011
Turned out really well here too! I love the nuttiness from the whole wheat flour. Would make again. Read More
Rating: 4 stars
10/30/2011
This is a very dense muffin that's packed with goodness. I was afraid I was filling the muffin tins too full but went ahead and made just 12 as the recipe directs. They baked up tall and beautiful with no batter overspill. Mine were done at just 19 minutes and would have been overdone if I'd left them in any longer. Yummy recipe that I'll use many times. Read More
Rating: 4 stars
10/30/2011
I appreciate the tip about the whole wheat flour. I have used it for years and did not know 1) that I should refrigerate it and 2) that it is lower in protein/gluten. I have yet to make it but I have never been disappointed with your recipes. I love to read them! Thanks Maureen Ottawa Canada Read More
Rating: 4 stars
10/30/2011
I made a half recipe to try this out (& use up some old bananas). They turned it rubbery and very bland without much sweetness. Will not make again. ST Read More
Rating: 4 stars
10/30/2011
What's the glycemic impact of these? The page that linked me to this recipe talks about the damage that simple carbs have on you for breakfast and then I see a recipe that looks like simple carbs. Am I missing something? Read More
Rating: 4 stars
10/30/2011
I liked the size of these muffins-nice and big and beautiful. I liked that they weren't overly sweet. I did not care for the slight nutmeg taste and I think they need more chocolate chips. That being said they are still the best chocolate chip muffins I've tried to date and I've tried several. I am having problems overstirring the mix though. It seems I have a few muffins with air pockets no matter what:( Read More
Rating: 5 stars
10/29/2011
excellent The muffins were very delicious. I was worried when I saw how large the got (since they only made 12) thinking they would spill over the pan. But they didn't they turned out large and fluffy so good! I did find them sort of greasy maybe next time I'll cut down on the butter or oil. Also I added some allspice in the mix. Read More
Rating: 5 stars
10/29/2011
Yummy! This is fantastic bread. I'm really happy with the basic quick bread mix on here and have tried a couple variations. This bread is full of flavor. I usually reduce the sugar when I make other variations but for this one I like it more on the sweet side. It's more like old-fashioned banana bread that way. I didn't have vanilla the first time so I used almond extract and it turned out just fine. I like that the bananas go in as chunks not mashed. They still melt into the bread but I ended up with patches of stronger banana flavor which I liked. My main advice when making this is pay attention to the cook time depending on the style you make. I made a bread but whizzed through the baking directions and only cooked it for muffins. It browned nicely on the outside but when I turned it over onto a plate to remove it from the bread pan it exploded raw batter all over my stove. My second batch cooked for an hour worked perfectly. Live and learn I guess. Got my workout in scrubbing my stove that's for sure. Read More
Rating: 3 stars
10/29/2011
Good with my modifications My version came out pretty good. I used splenda/sugar baking mix to cut down on the sugar and I did not use any butter. Increased the canola oil to 1/4 cup and I suggest using 4 very ripe bananas. Pros: light and baked quickly Cons: Recipe has too much fat Read More