Chocolate Chip Banana Bread

Our classic banana bread is a recipe we turn to again and again when we're looking for a staple brunch recipe, but when we're looking to make things extra-special, it's time for mix-ins to take center stage. We took our banana bread to the next level by adding in not just chocolate chips, but toasted walnuts. The result is a moist banana bread with sweet chocolate flavor and nutty crunch in every bite that we just can't get enough of.

What makes this banana bread moist?
For starters, we swap in full-fat sour cream (don't even think about reaching for low-fat) instead of milk, which we find gives the banana bread a subtle tangy flavor and richer texture. Instead of adding two eggs (traditional in most banana breads), we use one whole egg plus one egg yolk, which helps make the banana bread extra moist.

What mix-ins can I add to this recipe?
While we love classic banana bread, this recipe is when we're craving something a little extra special. We added walnuts and chocolate chips for the best of the both worlds. That way, you've got the crunchiness of toasted walnuts and the meltiness of the chocolate going on. If you feel strongly either way, omit one and double the other. We also love folding unsweetened coconut flakes, sesame seeds, pecans, sliced almonds, or dried fruit into the batter too. Whatever your mixture, aim for 1 cup of mix-ins total!

How long does banana bread last?
Wrapped tightly in foil or plastic wrap, banana bread will last up to 5 days. You can freeze banana bread too, and it will last up to 3 months in the freezer. To freeze, slice and layer in a resealable bag with pieces of wax or parchment paper. (This prevents the slices from freezing together.) To defrost, leave slices on a plate at room temperature for 30 minutes, or toast in a toaster oven and 350º until warmed through.

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