Moist Banana Bread with Chocolate Chips and Nuts – Easy Weeknight Baking for Families

Growing up, overripe bananas always meant a baking adventure. My mom would whisk them up into her classic banana bread, and our kitchen would glow with warmth and the smell of cinnamon. I’ve carried on that tradition, creating a version filled with comforting banana flavor, a hint of cinnamon, and the fun of chocolate chips and crunchy nuts. I love that my kids purposely wait for bananas to brown so they can help mash them and sneak a few chocolate chips into the batter, always giggling when they spot another one. What started as a sweet weekend ritual has become our favorite anytime pick-me-up. There’s something timeless about pulling a golden loaf out of the oven, slicing it thick, and watching the chocolate melt and the nuts crackle. It’s simple, homey comfort that binds generations over smiles and second (or third!) slices.

Moist Banana Bread with Chocolate Chips and Nuts – Easy Weeknight Baking for Families

This moist, easy banana bread lets overripe bananas shine, enhanced with cinnamon, chocolate chips, and optional nuts. Naturally sweet and tender, it’s perfect for cozy mornings or after-school snacks. Ready in under an hour and simple to adapt, it’s an ideal recipe for families who love baking together and sharing moments of warmth and nostalgia.

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 8

Course: Breakfast, Desserts, Snack

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 3 Overripe bananas
• 2 Eggs
• 1½ cups All-purpose flour
• 1 tsp Baking soda
• ¼ tsp Salt
• ½ tsp Ground cinnamon Optional
• ¼ cup Maple syrup or honey
• ⅓ cup Coconut oil Melted
• 1 tsp Vanilla extract
• ½ cup Chocolate chips Optional
• ½ cup Chopped nuts (walnuts or pecans) optional

Get ingredients with

Equipment

• 1 mixing bowl
• 1 Fork or masher
• 1 Loaf pan
• 1 Oven

Method

 

1. Preheat oven to 350°F (175°C). Grease or line a loaf pan.
2. In a bowl, mash bananas. Mix in eggs, oil, vanilla, and sweetener.
3. Stir in flour, baking soda, salt, and cinnamon until just combined.
4. Fold in chocolate chips and/or nuts if using.
5. Pour into pan and bake for 45–55 minutes, or until a toothpick comes out clean.
6. Cool in pan for 10 minutes, then transfer to wire rack.

Notes

• Use melted butter instead of coconut oil if preferred.
• Add a sprinkle of coarse sugar on top before baking for a crisp crust.