This Walnut Chocolate Chip Banana Bread with sour cream is rich, dense, and moist, delivering crunch and sweetness in every single bite.
Last week I had a baking flop that ultimately led to this rustic winner. When a recipe doesn’t turn out, sometimes plan B becomes the best plan. This walnut chocolate chip banana bread with sour cream is one of those happy accidents—perfect for breakfast, an afternoon pick-me-up, or an after-dinner treat. It disappears fast.
Walnut Chocolate Chip Banana Bread with Sour Cream
When we moved into our new house in October, I brought along a pound of frozen overripe bananas—my husband teased me, but I can’t stand food waste. Banana bread is a forever favorite, so I finally pulled those bananas out of the freezer and got baking. The result is a loaf that’s golden on the outside, tender inside, and full of flavor.
Sour cream is the secret to this bread’s texture. It adds richness and keeps the crumb dense yet melt-in-your-mouth tender, with a subtle tang that balances the sweet chocolate and toasty walnuts. If you prefer, you can substitute plain whole-milk Greek yogurt for a similar effect, although it may lend a slightly brighter tang. I don’t recommend using thin plain yogurt—the extra liquid can affect texture (and that was behind my earlier baking fail).
I couldn’t decide between walnuts or chocolate chips, so I used both. The walnuts give satisfying crunch while mini semi-sweet chips add pockets of chocolate. For a pretty finish, halve a banana and press it into the top of the loaf before baking, then sprinkle with chia seeds if you like a little extra texture and nutrition. You can also slice the banana into rounds and scatter them across the top—either way, the banana topping becomes deliciously gooey as it bakes.
Other breads and muffins to try
- Cranberry Orange Overnight Oatmeal Muffins
- Allergy-Free Aloha Banana Bread
- Gluten-Free Banana Bread with Chocolate
If you try this recipe or create your own variation, let me know in the comments—I love hearing from you!
Walnut Chocolate Chip Banana Bread With Sour Cream
Dana Sandonato
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher or sea salt
- 1/3 cup extra virgin olive oil
- 1 cup unrefined sugar (I used coconut palm sugar)
- 2 large eggs, lightly beaten
- 5 TBSP full-fat sour cream
- 2 large overripe bananas, mashed (about 1 1/3 cups)
- 2/3 cups mini semi-sweet chocolate chips
- 1/3 cup chopped walnuts
For topping
- 1 ripe or just slightly overripe banana, sliced in half
- 1 TBSP chia seeds (optional)
Instructions
- Remove the eggs and sour cream from the fridge and let them come to room temperature briefly.
- Preheat the oven to 350ºF. Grease a 9×5″ loaf pan lightly with olive oil and set aside.
- In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
- In another large bowl, whisk the oil and sugar until crumbly. Add the eggs and sour cream and whisk until combined, taking care not to overmix.
- Add the dry ingredients, mashed bananas, chocolate chips, and walnuts to the wet mixture. Fold gently with a spatula or large spoon until just combined—do not overmix.
- Pour the batter into the prepared loaf pan. Arrange the banana halves on top and sprinkle with chia seeds if using. Bake for 40 minutes, then test the center with a toothpick or cake tester. If it comes out clean, remove the bread; if not, bake another 5–7 minutes and test again. Oven times vary.
- Let the loaf cool on the counter for 5–10 minutes. Run a knife around the pan edges, turn the loaf out onto a cooling rack or board, and let it cool slightly.
- When warm but not piping hot, slice with a bread knife. Serve plain or with a smear of butter and a glass of milk.
To store
- Cover the loaf with foil, a dish towel, or paper towels and place in a container with a lid to prevent drying. At room temperature it will keep about two days; refrigerated it lasts up to a week. Reheat a slice in the microwave 15–20 seconds for a warm piece.
Notes
