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Banana Nut Bread with Chocolate Chips

An easy recipe for the most unbelievably MOIST banana bread nut bread with chocolate chips! This classic banana bread is studded with pecans and chocolate. My secret ingredient to perfect banana bread: extremely over-ripe bananas.

This recipe is great for brunches, with a morning cup of coffee or even with a scoop of ice cream.

Banana Nut Bread with Chocolate Chips on a marble pastry board with bananas and pecans.

Hi Hi! Happy Monday!

Currently writing to you from my couch on a Sunday afternoon. Rascal is laying on the floor in front of me on our new cozy living room rug and I’ve got OC Re-runs playing in the background.

If I’m lucky, I get a few quiet hours on Sunday evening to gather my thoughts, get a plan together for the week and knock out a blog post. I did manage to make yet another loaf of this new banana nut bread with chocolate chips for a little weekend 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 head. 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. 

If chocolate isn’t your jam for a banana nut bread recipe, 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.

Save it, bake it, above all eat it because it’s sort of legendary

A marble pastry board with a bowl of flour, brown sugar, pecans, chocolate, vanilla extract, salt and baking soda.
Ingredients for Banana Nut Bread with Chocolate Chips: 

  • Unsalted butter, melted or softened
  • Brown Sugar
  • Eggs
  • Milk
  • Vanilla Extract
  • Very Ripe Bananas
  • Flour
  • Cinnamon
  • Baking Soda
  • Salt
  • Pecans
  • Chocolate Chopped or Your fav chopped chocolate bar!

A bunch of brown bananas.

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. 

How do you keep banana bread moist you ask!?

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 set them to the side.

A shallow white bowl filled with mashed bananas.

Mix together your melted butter, brown sugar, milk, eggs, and vanilla extract

Add in your mashed bananas and mix until smooth

Next add in your flour, cinnamon, baking soda and salt until just combined.

Lastly, add in your chopped chocolate (or chocolate chips!) and pecans

Top banana bread with chocolate chips and more banana slices before baking for 1 hour!

Step by step process on how to make banana nut bread with chocolate chips.

How to quickly ripen bananas for banana nut bread with chocolate chips:

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 baking at a low heat 300-325F for 15-20 minutes or until they are black and soft. 

 

Banana Nut Bread with Chocolate Chips Variations: 

Get Nutty: Feel free to swap out the pecans and chocolate chips for a different nut 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 easily by lining a cupcake tip with liners. Bake for 25-30 minutes at the same temperature or until a toothpick comes out clean.

Storing banana bread: Keep your banana bread wrapped tightly in plastic wrap, foil or Tupperware. Bread will stay fresh at room temperature for a couple of days and up to a week in the refrigerator. 

Banana Nut Bread with Chocolate Chips baked just out of the oven.

If you love Banana Bread with Chocolate Chips…You’ll love these recipes!

More Quick Bread Recipes to try: 

Print

Banana Nut Bread with Chocolate Chips

  • Author: Elizabeth Van Lierde
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour and 10 minutes
  • Yield: 8-10 slices 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Description

An easy recipe for the most unbelievably MOIST banana bread with chocolate chips! This classic banana bread is studded with pecans and chocolate. My secret ingredient to perfect banana bread: extremely over-ripe bananas.


Scale

Ingredients

8 tablespoons (1 stick) unsalted butter, melted or softened

1 cup brown sugar

2 large eggs

1/4 cup milk

1 teaspoon vanilla extract

3 medium, very ripe bananas

2 cups all-purpose flour

1 Teaspoon of cinnamon

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup chopped pecans

1 bag of chocolate chips or 12 ounces of chopped chocolate

Banana Slices for topping


Instructions

  1. Preheat oven to 350 F. Line a loaf pan with parchment paper and spray with nonstick spray. 
  2. In a medium bowl, mash ripe bananas until smooth and slightly chunky. 
  3. In a large bowl combine melted or softened butter with brown sugar until smooth. 
  4. Add in eggs and whisk until smooth.
  5. To mixture, add milk and vanilla extract until combined. Add in in the mashed bananas to the batter and mix until incorporated. 
  6. Add in flour, cinnamon, baking soda and salt to batter and gently stir until batter is combined. Do not over mix, batter lumps are okay. 
  7. Gently fold in chocolate chips or chopped chocolate (reserve 1/4 cup for topping) and pecans until just combined.
  8. Pour batter into a prepared loaf tin, smooth the top and top with a few banana slices and remaining chocolate. Bake banana bread for 50-60 minutes or until a tooth pick comes out clean. 
  9. Allow banana bread to cool for 10-20 minutes before transferring to a wire rack and slicing. 

Notes

Muffins: Turn this banana bread into muffins easily by lining a cupcake tip with liners.

Bake for 25-30 minutes at the same temperature or until a toothpick comes out clean.

Keywords: banana nut bread, banana bread, chocolate chips

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Different variations of readers versions of banana nut bread recipe.

18 Comments

  1. Linda
    August 21, 2020 / 11:57 am

    Can I use Almond flour?
    Have you ever done this ?

  2. Cal
    August 7, 2020 / 7:57 am

    Hi Elizabeth! By any chance, is it possible to make this recipe with coconut sugar instead of brown sugar?

    • Elizabeth Van Lierde
      Author
      August 15, 2020 / 12:20 am

      Hi Cal! I’ve never tried it with coconut sugar but I think it should be okay.

  3. July 14, 2020 / 6:28 pm

    I have made this twice now and love it! I left out the chocolate chips but want to add them next time. I love to cook but I’m not much of a baker because you have to measure but this recipe is easy peasy!

  4. Shirley G
    July 13, 2020 / 9:41 am

    I made this for my son-in-law’s birthday (yes, he wanted banana bread for his “cake”). First time making banana bread! This turned out beautifully, and it is absolutely the best banana bread I’ve ever eaten. It did take 80 minutes to bake, but it was absolutely perfect!!! Thanks so much for the recipe.

    • Elizabeth Van Lierde
      Author
      July 14, 2020 / 11:42 am

      Hi Shirley! That is so wonderful! So happy to hear your SIL ‘birthday cake’ came out just the way he wanted 🙂 Everyones oven is a little different so that’s okay! I always rely on the good ole toothpick test anyways. Happy baking!

  5. Shirley
    July 13, 2020 / 9:35 am

    The same with mine. Actually ended up baking it 80 minutes. It was perfect!!!!

  6. Araseli
    May 17, 2020 / 6:25 pm

    I followed the recipe exactly I just used mini chocolate chips . Turned out great !

    • Elizabeth Van Lierde
      Author
      May 18, 2020 / 2:07 pm

      I love mini chocolate chips, they taste just as delicious! 🙂 Enjoy!

  7. Lorrie
    May 11, 2020 / 7:18 pm

    I had but 2 bananas, but good sized ones. Hazelnuts was all I had. Otherwise no substitutions. I wanted easier to create, smaller portions, so I baked it in a rectangular, 12×17” pan. Baked it 25 minutes. This was a Pinterest WIN. Thank you.

    • Elizabeth Van Lierde
      Author
      May 18, 2020 / 2:07 pm

      I’m so happy you enjoyed this Recipe Lorrie!

  8. Dlynn
    April 29, 2020 / 4:37 pm

    What could I put under the loaf in case it over flows in the oven?

    • Elizabeth Van Lierde
      Author
      June 4, 2020 / 7:50 pm

      You could put a sheet pan underneath in case, sounds like you may need a bigger loaf tin

  9. Jane
    April 20, 2020 / 5:29 pm

    I made this and the center was very gooey beyond the 60 mins. I kept adding 5 mins and checking for more of a “bread” consistency, and this was in the center. Not sure what happened or why.

    • Elizabeth Van Lierde
      Author
      June 4, 2020 / 7:51 pm

      Hmmm. It may be the size of your loaf tin. This makes quite a bit of batter and I use a 9×5 loaf tin.

  10. Kirsty lee gillis
    April 16, 2020 / 2:12 pm

    Does salted butter make a big difference?

    • elizabethvanlierde7698
      Author
      April 16, 2020 / 2:18 pm

      Hi Kirsty! You can use salted butter, just cut back on the salt to 1/8 of a teaspoon in the recipe 🙂

      • Kirsty lee gillis
        April 16, 2020 / 2:54 pm

        Awesome!! Thank you!!!

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