Chocolatey Banana Nut Bread

This Chocolatey Banana Nut Bread is a moist, indulgent twist on the classic comfort bake. It features ripe bananas, chopped pecans, and an entire bag of chocolate chips baked into a tender, flavorful loaf that’s perfect for any time of day. Whether you're enjoying a slice with your morning coffee, serving it for brunch, or turning it into a dessert with a scoop of ice cream, this loaf always delivers. Made entirely by hand with no mixer required, it’s as simple as it is delicious. What makes this bread stand out is the clever balance of moist bananas, rich brown sugar, warm cinnamon, and buttery goodness, all finished with melty chocolate and a nutty crunch. Plus, with easy variations and flexible storage, it’s a go-to recipe worth saving for any banana bread lover.

Ingredients

• 3 medium very ripe bananas, plus some slices for topping

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

• 1 cup brown sugar

• 2 large eggs

• 1/4 cup milk

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 1 teaspoon cinnamon

• 1 teaspoon baking soda

• 1/4 teaspoon salt

• 1 bag (12 oz) chocolate chips or chopped chocolate

• 1/2 cup chopped pecans
  
  

Directions

1. Preheat your oven to 350°F. Line a 9x5-inch loaf pan with parchment paper and lightly spray with nonstick spray.

2. In a medium bowl, mash the bananas until smooth but still slightly chunky. Set aside.

3. In a large mixing bowl, whisk together melted or softened butter and brown sugar until smooth.

4. Add the eggs one at a time, whisking after each until fully incorporated.

5. Stir in the milk and vanilla extract.

6. Fold in the mashed bananas until just combined.

7. Add flour, cinnamon, baking soda, and salt to the wet ingredients. Stir gently until incorporated, being careful not to overmix.

8. Fold in chopped pecans and most of the chocolate chips, reserving about ¼ cup for topping.

9. Pour batter into the prepared loaf pan and smooth the top with a spatula.

10. Add a few banana slices and the remaining chocolate chips on top for decoration.

11. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

12. Let bread cool in the pan for 15–20 minutes before transferring to a wire rack to cool completely.

13. Slice and serve once fully cooled.
    
    

Nutrients (per serving, based on 10 slices)

• Calories: 290–320 kcal

• Carbohydrates: 40 g

• Protein: 3–4 g

• Fat: 14 g

• Saturated Fat: 7 g

• Cholesterol: 43 mg

• Sodium: 56 mg

• Potassium: 46 mg

• Fiber: 1 g

• Sugar: 18 g

• Vitamin A: 89 IU

• Vitamin C: 0.1 mg

• Calcium: 14 mg

• Iron: 0.4 mg