Chocolate Walnut Banana Bread

This banana bread is whole grain and not too sweet – perfect for snacks and breakfast.


  • The Dry
    • 2 cups whole wheat pastry flour
    • 1/2 tsp salt
    • 1/2 tsp baking soda
    • 1/2 tsp baking powder
  • The Wet
    • 3 medium overripe bananas
    • 2 eggs
    • 1/3 cup honey
    • 1/2 cup 1% milk
    • 1 tbsp bourbon (!!)
  • The Fold-Ins
    • 1/3 cup chopped walnuts
    • 3 tbsp semi-sweet chocolate chips

You know the deal! Mix wet. Mix dry. Mix wet into dry. Fold in chunks. Pour into loaf pan. Bake at 350* for about 45 minutes.

It’s pretty good! Definitely on the healthy side and not that sweet. Almost more like a bread than a dessert, which is how I wanted it for snacks and breakfast.


Nutritional math comes out to about 2.5 kcal per gram, which is about 150 kcal for a half inch thick slice.


{ 19 comments… read them below or add one }

1 Katie September 23, 2008 at 5:06 pm

Hi Kath,
Thanks for the yummy snack and breakfast bread idea! A couple questions: do you have to include the bourbon? And what is hemp milk-could you use something else in place of these ingredients? Thanks!!


2 Kath September 23, 2008 at 5:21 pm

Katie ,
You can absolutely leave out the bourbon. And I don’t see hemp milk in the ingredients!? I used 1% milk – could use skim as well. Or soy or whatever milky substance you like.



3 Katie September 23, 2008 at 5:27 pm

Thanks for your quick response! No, your right there is no hemp milk in the ingredients, I was looking at another recipe with the hemp milk and was just wondering what it was and if it could be exchanged for something I might have :).


4 Rose-Anne October 24, 2008 at 1:09 pm

I see what happens when I go trolling the web, researching recipes…I am forced to choose between a delightfully rich cake-like recipe from Gourmet and this lovely-sounding bread from you, Kath…Healthy hedonists like me face VERY difficult decisions!

Have a lovely weekend :-)


5 Maria October 24, 2008 at 1:32 pm

I made this last weekend, and oh. My. Goodness. I love this! It’s not too sweet, and it has that hearty, wheat taste I love.

And don’t even get me started about the bananas. If you ask me, you add bananas to anything and it’s a party.

I didn’t use bourbon, walnuts, or chocolate, because I didn’t have any of those. But, still, fabulous recipe! Thanks for sharing it!


6 Erica November 26, 2008 at 7:54 pm

Made this tonight! Can’t wait to try it!


7 Andrea March 5, 2009 at 10:20 pm

I just tried this recipe, it turned out soooo good! I didn’t have w.w. pastry flour just w.w. flour so I used 1.5 cups w.w. flour and .5 cups wheat germ (read that somewhere). I want to try a lemon zuchini combo in this recipe base next. Thanks for the great recipes!


8 Cait (Cait's Plate) July 14, 2009 at 2:16 pm

FINALLY! I’ve been searching for a chocolate chip banana bread recipe for DAYS and I haven’t found one that I’ve taken to…UNTIL THIS!! Yay :) I’m totally making this!


9 Sandra Mort September 18, 2009 at 10:22 am

SO nice to see somebody whose recipes look like mine. “Dry, wet, fold together, bake at 350” is pretty standard for my hastily scribbled notes to myself.


10 Hillary @ Nutrition Nut on the Run January 18, 2010 at 12:58 pm

I made this bread yesterday, with a few substitutions – agave instead of honey, vanilla instead of bourbon, pecans instead of walnuts, and 1/2 cup of chocolate chips. C’mon Kath, 3T? =)

Thanks for the excellent recipe – love it!


11 karena July 29, 2010 at 3:14 pm

hey kath! its me again…can normal whole wheat flour be used instead of pastry flour?


12 Kath July 29, 2010 at 5:11 pm

It might be a bit denser, but you can use it.


13 Katie November 6, 2010 at 4:39 pm

Hi Kath! This recipe is great! We didn’t have bourbon so I put in a little vanilla extract instead. It’s really moist! 2 Thumbs up!


14 anthonyscake January 22, 2011 at 3:03 pm

hi Kath, i was looking for a different crust for one of my cheesecakes and decided to try this recipe. Supermoist and delicious. What a great way to enjoy banana bread and cheesecake at the same time. I even tried to make a zucchini bread with this recipe and it was delicious. If ever in new jersey come by for a sample.


15 Sarah March 7, 2011 at 11:40 pm

Just made this last night without walnuts and more chocolate chips! Was very good. One question, what size loaf pan did you use?


16 KathEats March 8, 2011 at 8:15 am

A standard one? I’m not sure of the exact size, but it was not a mini nor a large


17 Tahna Alleman September 10, 2011 at 1:21 pm

I can’t wait to make this! I was wondering if I don’t have a loaf pan, could I use a bundt pan instead? If so, what would the time and temperature differences be?


18 KathEats September 10, 2011 at 9:11 pm

Oh gosh, I can’t even remember! I think you might want to reduce the cooking time?


19 Verenique B January 13, 2013 at 8:12 pm

yay so glad you have a good recipe for banana bread! been craving some just recently!
have you ever tried eating a slice topped with pb on it?


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