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.

Best Banana Bread with Chocolate Chips and Nuts – Easy & Simple Homemade Comfort

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

Cook Time 50

Total Time 1

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

Equipment

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

Method

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

If you’re planning to bake this banana bread often, I also want to share a tool I personally love using in my own kitchen. A high-quality, non-toxic loaf pan can make such a difference in the texture and browning of your bread, and the Emile Henry Loaf Dish is one of my favorites for getting that perfectly even bake without any chemical coatings. This is an affiliate link, which means there’s no extra cost to you, but it truly helps me continue creating free, high-quality recipes and content for Plate Me Happy. I appreciate your support so much.

Emile Henry Loaf Dish

Authentically French: Made in Marcigny, France since 1850 using all-natural, high-fired Burgundy clay and Emile Henry’s proprietary HR (High Resistance) ceramic.
Thermal & Shock Resistant: Withstands significant temperature changes; safe up to 520°F and can go from freezer to oven to table.
Extremely Durable: Features an ultra-hard, scratch-resistant glaze ideal for everyday cooking, baking, and serving.
Easy to Clean: Dishwasher-safe and simple to wash by hand with soap and water.
10-Year Guarantee: Warranty covers manufacturing or quality defects under normal domestic use following care instructions.

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If you bake this banana bread, I’d truly love to hear about your experience! Whether it’s a special family memory, a fun moment in the kitchen, or your own creative twist with mix-ins, please feel free to share. Your stories bring so much joy and help inspire others in our little Plate Me Happy community. Let’s keep spreading warmth, good food, and happy baking moments together!