My Chocolate Chip Banana Nut Bread is a soft, rich loaf made with perfectly ripened bananas, melty chocolate chips, and crunchy walnuts. As it bakes, the smell fills the kitchen with that warm, sweet comfort that always draws people in. The bananas add sweetness and keep it soft, the chocolate melts through the loaf, and the nuts give a bit of crunch.
Banana nut bread is a popular classic of all time, and is a great way to use the over-ripe bananas hanging around the kitchen. With the addition of peanut butter, it is perfect for breakfast or afternoon snacks! It is super easy to make, full of flavor, and loaded with chocolate chips.
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Check out my Vegan Chocolate Chip Muffins and Oreos Covered in Chocolate if you love the combination of ripened bananas and chocolate.
If you enjoy baking simple, cozy treats, you might also like trying my soft Butterzopf - Swiss Braided Bread and super pillowy Chocolate Nutella Babka Bread posts.
Why This Recipe Works?
- This simple recipe never fails. Every time it comes out just perfect!
- It freezes beautifully. Store the leftovers in the freezer if you can't manage to finish them in five days.
- Just like Chocolate Chip Cookies without Brown Sugar, making Banana Bread is very easy, and it can be ready to go in the oven in just 10 minutes.
- The banana bread loaf stays moist for days thanks to peanut butter and oil.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Bananas - You need 3 medium-sized perfectly ripened bananas for the best results. They need to be soft enough to be puréed with the back of a fork. If they are not sweet enough, add extra sugar to the cake mixture.
- Oil - You can use any neutral flavored oil for this recipe such as rapeseed oil, sunflower oil, or coconut oil.
- Eggs - Use fresh eggs at room temperature for the best results. Beat them with sugar until they are light and fluffy.
- Peanut butter - This moist banana bread recipe calls for creamy and smooth peanut butter but you could use crunchy peanut butter
- Chocolate chips - You can use dark or milk chocolate chips. For nuts, walnuts or pecans work especially well. Chop them roughly so they distribute evenly through the batter.
- Vanilla paste - I use organic vanilla bean paste or extract for a deep and delicious vanilla flavor. Avoid using artificial vanilla for this recipe.
How to Make Chocolate Chip Banana Nut Bread
Start with preheating the oven to 165° C - 330 ° F (fan oven). Grease a loaf pan size of 12 cm x 25 cm ( 5" x 9.5") and line with parchment paper, set aside.
Put the ripened bananas in a bowl and mash them with the back of a fork. The riper the banana, the deeper the flavor. Add the peanut butter and the vanilla paste to the banana and gently mix them all.
In a separate bowl, mix the all-purpose flour, baking powder, and salt. If using self-raising flour, you don’t need the baking powder. Simply add a pinch of salt to the self-raising flour.
Using a stand mixer or a hand mixer, whisk the eggs and sugar until the mixture is a pale yellow, this should take 5-6 minutes.
Add the banana mixture to the eggs and whisk until all combined then add the oil and the milk.
Whisk the mixture for another 30 seconds then add the flour and dark chocolate pieces. Gently fold the flour into the mixture.
Pour the mixture into the prepared loaf pan.
Place the loaf pan on the middle rack and bake for 50-55 minutes or until a toothpick inserted in the middle of the loaf comes out clean.
Remove from the oven and allow it to cool down on a rack before slicing.
Recipe Tips From the Chef
- Use room temperature ingredients for better mixing.
- Choose very ripe bananas with dark yellow or brown skin for intense banana flavor!
- When adding the flour to the wet ingredients, avoid over-mixing the batter to avoid dense and dry banana bread.
- Do not overcook it, banana bread should be ready in about 50 minutes. Set your alarm for 45 minutes, check it with a toothpick, and bake for another 5 to 10 minutes if necessary.
- Let it cool fully before slicing for clean cuts.
How to Ripen Bananas Quickly
If your bananas aren’t ready yet, there are a couple of easy fixes.
You can bake them at 170°C (340°F) for about 15 minutes until the skins darken. Let them cool before using.
Or microwave them for 45 seconds to 1 minute. Pierce the skins first so they don’t split.
How to Store and Freeze
Store the loaf at room temperature for up to 3 days. Wrap it well to keep it soft. For longer storage, refrigerate it for up to a week.
To freeze, slice the bread and wrap each piece individually. It keeps well for up to 3 months. Just thaw at room temperature or warm slightly before serving.
Common Mistakes to Avoid
Overmixing is one of the most common issues. It leads to a dense texture instead of a soft crumb.
Using underripe bananas can also affect the flavor. They won’t provide enough sweetness or moisture.
Another mistake is underbaking. If the center isn’t fully set, the loaf may sink as it cools.
Serving Suggestions
Serve a slice slightly warm so the chocolate softens again. This moist banana bread with chocolate is perfect with coffee or Turkish Tea - Çay, and works just as well for breakfast or an afternoon snack.
You can also toast a slice lightly and add a bit of butter for extra richness.
Recipe FAQs
Yes, this banana bread with chocolate freezes beautifully. Let the banana bread totally cool down, slice, and wrap them individually before placing them in the freezer.
Yes, if your bananas are overly ripened and you don't want to use them right now, peel them, place them in a freezer bag, and keep them in the freezer for up to 3 months.
The reason for having your banana bread sink in the middle as it cools is not to cook it long enough. Make sure you bake the banana bread until a toothpick inserted in the middle comes out clean, without any trace of a cake batter.
Yes, fill your muffin cases with the mixture and bake in a preheated oven ( 180° C - 360° F) for 25 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
Related Recipes
For more delicious cake recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this moist Chocolate Chip Banana Nut Bread as much as you enjoy eating it! 🙂
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Chocolate Chip Banana Nut Bread
Ingredients
- 3 medium eggs (room temperature)
- ½ cup caster or granulated sugar
- 3 medium ripe bananas
- ½ tablespoon vanilla extract
- 5 oz peanut butter (135 grams)
- ½ cup vegetable, rapeseed, or sunflower oil
- ½ cup whole milk
- 1 ¾ cups plain white flour / all-purpose flour (210 grams)
- 3 tsps baking powder
- pinch of salt
- ½ cup dark chocolate chips
Instructions
- Preheat the oven to 165° C - 340° F (fan oven).
- Grease a loaf pan size of 12 cm x 25 cm (5" x 10") and line with parchment paper, set aside.
- Put the bananas in a bowl and mash them with the back of a fork, add the peanut butter along with the vanilla paste and stir to combine.
- In a separate bowl, mix the all-purpose flour, baking powder, and salt (you don’t need the baking powder if using self-raising flour).
- Whisk the eggs with sugar using a stand mixer or a hand mixer until the mixture is pale yellow for about 5-6 minutes.
- Add the banana mixture to the egg mixture and whisk until combined before adding the oil and the milk.
- Whisk the mixture to combine for about 30 seconds then add the flour mixture along with the chocolate.
- Gently fold the flour into the mixture and pour it into the prepared loaf pan.
- Place the loaf pan on the middle rack and bake for 50-55 minutes or until a toothpick inserted in the middle of the loaf comes out clean.
- Remove from the oven and allow it to cool down on a rack before slicing.
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Notes
- Use room temperature ingredients for better mixing.
- Choose very ripe bananas with dark yellow or brown skin for intense banana flavor! If your bananas aren't ripe enough, read my tips above about how to ripen bananas quickly.
- When adding the flour to the wet ingredients, avoid over-mixing the batter to avoid dense and dry banana bread.
- Do not overcook it; banana bread should be ready in about 50 minutes. Set your alarm for 45 minutes, check it with a toothpick, and bake for another 5 to 10 minutes if necessary.
- You can turn this delicious and moist banana bread mixture into muffins. Simply fill your muffin cases with the mixture and bake in a preheated oven ( 180° C - 360° F) for 25 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
Ayla says
The best banana bread! A big hit with the whole family!