Banana-Nut-Chocolate Chip Quick Bread

Banana-Nut-Chocolate Chip Quick Bread

20 Reviews
From: EatingWell Magazine, October/November 2005

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.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 1½ cups whole-wheat pastry flour, (see Ingredient Note) or whole-wheat flour
  • 1 cup all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 cup nonfat buttermilk, (see Tip)
  • ⅔ cup brown sugar
  • 2 tablespoons butter, melted
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 2 cups diced bananas
  • ½ cup chopped toasted walnuts, (see Tip), plus more for topping if desired
  • ½ cup mini chocolate chips


  • Active

  • Ready In

  1. Preheat oven to 400°F for muffins, mini loaves and mini Bundts or 375°F for a large loaf. (See pan options, below.) Coat pan(s) with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Pan options:
  6. 1 large loaf (9-by-5-inch pan)
  7. 3 mini loaves (6-by-3-inch pan, 2-cup capacity)
  8. 6 mini Bundt cakes (6-cup mini Bundt pan, scant 1-cup capacity per cake)
  9. 12 muffins (standard 12-cup, 2½-inch muffin pan)
  • 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 information

  • Serving size: ¾-inch-thick slice
  • Per serving: 273 calories; 11 g fat(3 g sat); 3 g fiber; 40 g carbohydrates; 6 g protein; 12 mcg folate; 36 mg cholesterol; 16 g sugars; 123 IU vitamin A; 2 mg vitamin C; 55 mg calcium; 1 mg iron; 185 mg sodium; 184 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1.5 other carb, 2 fat

Reviews 20

August 12, 2016
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By: robindiedrick
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:)
October 02, 2014
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By: EatingWell User
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.
December 04, 2013
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By: Monica P
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.
April 09, 2013
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By: EatingWell User
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.
October 12, 2012
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By: EatingWell User
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
July 08, 2012
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By: EatingWell User
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
March 09, 2012
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By: EatingWell User
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
February 17, 2012
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By: EatingWell User
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
January 25, 2012
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By: EatingWell User
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.
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