This Banana Nut Bread recipe has ripe bananas, pecans, and chocolate chips in every bite. It's an easy homemade loaf that's perfect anytime.
Why you're going to love it
- It's made with simple ingredients that you most likely have in your pantry (or freezer if you're like us and keep frozen pecans year round).
- It's easy to make - no fancy techniques needed.
- It's a great way to use up ripe bananas.
- It's one of those loaves that's good for breakfast, snacking or a sweet treat.
We love baking a sweet bread type loaf that can pull double or triple duty. If you haven't tried Hummingbird Bread or Blueberry Orange Bread you need to get them on your short list. They're both also great at breakfast or brunch and the kids will love a slice to snack on when they get home.
Jump to:
Ingredients
Nothing fancy here. If you keep pecans or other nuts on hand, and a bag of chocolate morsels always in the pantry like we do, you'll likely have what you need to make this sweet bread anytime you've got ripe bananas.
- Bananas - they need to be well past the point of having any green on the skin. All the way up to dark skin is just fine.
- Eggs - large is standard
- Vanilla
- Nuts - we're southerners and pecans are king around here, but this bread is also amazing with walnuts
- Sugar - plain white
- Butter - salted or unsalted is fine
- Baking soda
- Chocolate chips or morsels - we recommend semi-sweet for this recipe
- All purpose flour
See recipe card for full ingredient list and quantities.
How to make it
- We recommend toasting the nuts first, but it's not absolutely necessary. Use whatever method you like. My preferred method is in a non-stick skillet over medium heat for about 4-5 minutes, stirring constantly. Keep a close eye on the look and fragrance. The pecans can go from toasted to burned very quickly. Set aside to cool.
- Cream the butter in a stand mixer or with a hand mixer 1-2 minutes and then add the sugar, continuing to cream for about 1 minute.
- Stir in the mashed bananas, vanilla and lightly beaten eggs.
- Add the dry ingredients and mixed until all are well blended.
- Add the nuts and chocolate morsels and stir just until well incorporated.
- Pour all into a 9 inch by 5 inch loaf pan that you have sprayed with cooking spray (like Bakers Joy) and lined with wax paper or parchment paper.
- Bake at 325 degrees for about 1 hour and 10 minutes to 1 hour and 20 minutes. Begin testing for doneness (clean toothpick test) at about 1 hour and 5 minutes.
- Let cool in pan 8-10 minutes and then remove to a wire rack to complete cooling.
Pam's tips
For super easy pan removal I recommend this method that I use often. I cut a piece of parchment paper the approximate length of the loaf pan with enough to hang over the edges a few inches (photo below). Lay it in the pan, pressing into the bottom. Just for extra stick-free insurance I still spray with a baking spray.
For a mess-free way to mash ripe bananas, place them in a sealed zip-top bag and mash with your hands. You can break them into a few pieces first if needed. We use that same technique for the bananas in our Banana Bread Bundt Cake and Banana Pancakes with Pecans.
FAQ's
Yes, bananas that aren't good and ripe won't incorporate into the batter properly. If yours aren't good and ripe you can use this method. Put them (unpeeled) on a baking sheet and bake at 300°F for 15-20 minutes until blackened. Let cool, then peel and mash.
You can if that's your preference. We think it makes the banana nut bread overly sweet, but if that's what you like - go for it!
Contrary to popular opinion- it doesn't really matter. If you like, you can adjust your added salt according to the type of butter you have, but only if very rare circumstances do we feel the need to recommend one over the other.
Storage
Banana Nut Bread with chocolate chips freezes beautifully! Like with any bread or cake you want it to be completely cool first. Then freeze it uncovered. As soon as it's completely frozen wrap it well and then back in the freezer it goes.
I like to cover the top of mine with parchment paper. The top is very moist once it thaws and this will prevent sticking.
If you don't need to keep it that long just wrap it well (still covering the top with parchment paper) and keep in the refrigerator up to 5-6 days.
How to serve it
In this photo you see my personal favorite way to eat banana bread. I put a pat of butter on top and stick it in the microwave for a few seconds. When it comes out spread the butter and dig in!
My husband prefers to put his under the broiler and toast it. You can butter afterwards or eat it without the butter. A schmear of cream cheese on top would be divine!
Chocolate Chips Galore
Who doesn't love chocolate chips? I know that all of us around here are big fans! Here are few more recipes to help you satisfy that craving:
📖 Recipe
Banana Nut Bread Recipe with Chocolate Chips
Ingredients
- ½ cup butter room temperature
- 1 cup sugar
- 2 eggs lightly beaten
- 3 bananas ripe and mashed
- 1 teaspoon vanilla
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chopped pecans toasted if desired
- ¾ cup semi-sweet chocolate morsels
Instructions
- Cream butter in stand mixer or with hand mixer for 1-2 minutes and then add sugar, creaming an additional minute.
- Add bananas, eggs, vanilla and blend well, about 1 minute.
- Stir in flour, salt and soda until well blended.
- Fold in chocolate chips and nuts just until well mixed.
- Pour into a 9 inch x 3 inch loaf pan that has been prepared with baking spray and lined with waxed paper or parchment paper.
- Bake at 325℉ for 1 hour and 10 minutes to 1 hour and 20 minutes, testing for doneness beginning at 1 hour and 5 minutes.
- Remove from oven and let cool in pan 10 minutes before removing from pan to cool completely on a wire rack.
Notes
- For a mess-free way to mash ripe bananas, place them in a sealed zip-top bag and mash with your hands.
- Salted or unsalted butter may be used.
- My preferred method for toasting nuts is in a non-stick skillet over medium heat for about 4-5 minutes, stirring constantly. Keep a close eye on the look and fragrance. The pecans can go from toasted to burned very quickly. Set aside to cool.
K says
So delicious!