Banana Nut Bread with Chocolate Chips

Here is a Banana Nut Bread recipe with the volume turned up thanks to pecans and an ENTIRE bag of chocolate chips. Learn my secret to an incredibly moist banana bread loaf to serve at brunch, with a morning cup of coffee or even with a scoop of ice cream for a decadent, banana-filled dessert!

Check out this recipe and more in my Everyday Entertaining cookbook, now available in stores and online!

Why you’ll love the best banana nut bread recipe

A little morning delight! I’ve made this loaf countless times this month and every time I do it gets demolished. My assistant Abbie took one bite and said it was THE BEST banana bread she had ever had. She’s a tough cookie to crack too. If you love quick, cakey bread recipes that are unbelievably soft, moist (yes I said it) and come together easily, this is for you. It’s perfect when you need a quick dessert to bring to the office in the morning or an easy morning treat at brunch.

Play around with the flavors! With nuts, without nuts, with chocolate, without chocolate, the choice is really up to you! If chocolate isn’t your jam, give this cinnamon swirl banana bread a try! It’s an incredibly moist cinnamon banana bread recipe and is laced with buttery, cinnamon sugar swirls in every bite.

It’s sort of legendary! I know that’s a big statement to make, but I can assure you this banana bread is one to remember. It’s so good, it even holds a special page in my cookbook. And I haven’t even mentioned the best part – it all comes together with just a couple of bowls and without a mixer! You heard me right — all you need is a little bit of elbow grease to get the butter and sugar going and you’re on your way to banana heaven. Save it, bake it, but above all — eat it!

Banana nut bread ingredients

• Very ripe bananas
• Unsalted butter
• Brown sugar
• Eggs
• Milk
• Vanilla extract
• Flour
• Cinnamon
• Baking soda
• Salt
• Pecans
• An ENTIRE bag of chocolate chips or your fav chopped chocolate bar!

Scroll below for the recipe card and measurements.

How to make banana bread without a mixer!

I love this recipe because it comes together in one easy loaf tin, no mixer required and is extremely moist every time. Here’s how to do it:

1. Prep equipment: Preheat oven to 350 F. Line a 9 x 5-inch loaf pan with parchment paper and spray with nonstick spray. 
2. Mash bananas: In a medium bowl, mash ripe bananas until smooth and slightly chunky. Set aside.
3. Cream butter and sugar: In a separate large bowl, whisk together melted or softened butter and brown sugar until smooth.
4. Add remaining wet ingredients: Add eggs and whisk until smooth. Then, add milk and vanilla extract until combined. Add the now mashed bananas to the batter and fold to combine.
5. Stir in dry ingredients: Add flour, cinnamon, baking soda and salt to batter and gently stir until just combined. Do not over mix, batter lumps are okay.
6. Fold in mix-ins: Gently fold in pecans and chocolate chips or chopped chocolate (reserve 1/4 cup for topping) until just combined.
7. Bake: Pour batter into a prepared loaf tin and smooth the top. Top with extra banana slices and remaining chocolate. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
8. Cool and slice: Allow banana bread to cool for 15-20 minutes before transferring to a wire rack to cool completely before slicing. Slice and enjoy!

Recipe variations

Get Nutty: Feel free to swap out the pecans and chocolate chips for a different nut like walnuts or almonds or white chocolate chips.

Espresso Powder: If you plan on having this bread for brunch or breakfast adding in 1-2 teaspoons of espresso powder will add a rich aroma.

Muffins: Turn this banana bread into muffins by lining a cupcake tin with liners. Bake for 25-30 minutes at the same temperature, or until a toothpick comes out clean.

How to store

Keep your banana bread wrapped tightly in plastic wrap, foil or Tupperware. Bread will stay fresh at room temperature for 2-3 days or up to a week in the refrigerator.

Banana bread recipe FAQ

How to quickly ripen bananas:

If you just simply cannot wait for brown bananas, here are a few ways to quickly ripen bananas for banana bread: 

1. Keep them together: Bananas ripen more quickly in a 24-48 hour period when they are left in their bunch. If you’re saving bananas for a daily snack, separate them to keep them fresher.
2. Hot hot heat: Keep your bananas in a warmer part of the house to increase browning time. 
3. The quickest way: Place your bananas on a sheet pan with parchment paper and bake at a low heat around 300-325F for 15-20 minutes, or until they are black and soft. Cool slightly before using.

How do you keep banana bread moist?

Start with extremely over-ripe bananas. I’m talking like almost black, okay?! Like bananas that you probably would have thrown out. They are the sweetest and hold great moisture for banana bread! Mash them up and get ready to rejoice in your patience.

What happens if you put too much banana in banana bread?

Using too many bananas can make the bread heavy and cause it to sink in the middle, making it appear undercooked. If you have extra ripe bananas, freeze them for later use.

Why is my banana bread gooey?

You probably haven’t cooked the banana bread long enough. It’s always best to start checking for doneness around the 50-minute mark. But you know it’s cooked when a toothpick inserted into the center comes out clean and it’s a gorgeous golden brown.

If you love banana bread with chocolate chips…you’ll love these recipes!

• Skillet Chocolate Chip Cookie with Peanut Butter
• Browned Butter Dark Chocolate Chip Pretzel Cookies
• Caramelized Banana and Chocolate Pie
• No-Bake S’mores Bars

Looking for more quick bread recipes? Check these out!

• Cinnamon Swirl Banana Bread
• Lemon Poppyseed Bread with Lemon Curd Core
• Peach Bread with Cinnamon Crunch Topping

If you make this Banana Nut Bread recipe, be sure to tag me on Pinterest and Instagram!

I seriously love seeing what you guys are making and sharing your creations with the College Housewife community!

Originally published in February 2020, updated February 2022 with updated info and recipe card.

Banana Nut Bread with Chocolate Chips

Recipe By Elizabeth Van Lierde

Prep TimePrep: 10 minutes mins

Cook TimeCook: 1 hour hr

Servings: 8 -10 slices

Print Recipe

Pin Recipe

Here is a Banana Nut Bread recipe with the volume turned up thanks to pecans and an ENTIRE bag of chocolate chips. Learn my secret to an incredibly moist banana bread loaf to serve at brunch, with a morning cup of coffee or even with a scoop of ice cream for a decadent, banana-filled dessert!

Cook ModePrevent your screen from going dark

ingredients

 

1x2x3x

• 3 medium very ripe bananas, plus some banana slices for topping
• 8  tablespoons  1 stick unsalted butter, melted or softened 
• 1  cup brown sugar
• 2  large eggs
• ¼  cup milk
• 1  teaspoon vanilla extract
• 2  cups all-purpose flour
• 1 teaspoon cinnamon
• 1  teaspoon baking soda
• ¼  teaspoon salt
• 1 bag chocolate chips or 12 ounces of chopped chocolate
• ½ cup chopped pecans

instructions

 

• Prep equipment: Preheat oven to 350 F. Line a 9 x 5-inch loaf pan with parchment paper and spray with nonstick spray. 
• Mash bananas: In a medium bowl, mash ripe bananas until smooth and slightly chunky. Set aside.
• Cream butter and sugar: In a separate large bowl, whisk together melted or softened butter and brown sugar until smooth.
• Add remaining wet ingredients: Add eggs and whisk until smooth. Then, add milk and vanilla extract until combined. Add the now mashed bananas to the batter and fold to combine.
• Stir in dry ingredients: Add flour, cinnamon, baking soda and salt to batter and gently stir until just combined. Do not over mix, batter lumps are okay.
• Fold in mix-ins: Gently fold in pecans and chocolate chips or chopped chocolate (reserve 1/4 cup for topping) until just combined.
• Bake: Pour batter into a prepared loaf tin and smooth the top. Top with extra banana slices and remaining chocolate. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
• Cool and slice: Allow banana bread to cool for 15-20 minutes before transferring to a wire rack to cool completely before slicing. Slice and enjoy!

notes

Muffins: Turn this banana bread into muffins by lining a cupcake tip with liners. Bake for 25-30 minutes at the same temperature, or until a toothpick inserted into the center comes out clean.

Storage: Keep your banana bread wrapped tightly in plastic wrap, foil or Tupperware at room temperature for 2-3 days or up to a week in the refrigerator.

Nutrition Info.

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

Course: Dessert

Cuisine: American

Keyword: easy, pecans, quick bread

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