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Chocolate Banana Nut Bread

You must try baking this Chocolate Banana Nut Bread. It’s so easy to prepare, just use a whisk to mix the dry ingredients, and a spatula to fold the batter. The smell and taste from the combination of bananas, chocolates, and pecan nuts was just wonderful. This is definitely my favorite new banana bread recipe!

Recipe adapted from Joy Of Baking by Stephanie & Rick Jaworski

Chocolate Banana Nut Bread
(Printable Recipe)


½ Cup (55 g) Pecans, toasted and coarsely chopped
1 3/4 Cup (230 g) All Purpose Flour
¼ Cup (30 g) Dutch-processed Cocoa Powder
1 Cup (200 g) Granulated White Sugar (I used 170 g of sugar)
1 tsp Baking Powder
¼ tsp Baking Soda
¼ tsp Sea Salt
2 Large Eggs, lightly Beaten
½ Cup (113 g) Unsalted Butter, melted and cooled
3 Ripe Bananas (approximately 1 lb or 454 g), mashed well (about 1 ½ Cups)
1 tsp Vanilla Extract
½ Cup (85 g) White or Dark Chocolate Chips (I used Bittersweet Chocolate Chips)


Preheat the oven to 350˚F or 180˚C.

Butter and flour a 9 x 5 x 3 inches (23 x 13 x 8 cm) loaf pan.

In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

In another bowl, combine the mashed bananas, eggs, melted butter, and vanilla. Lightly fold the wet ingredients into the dry ingredients with a rubber spatula until just combines. Fold in the nuts and chocolate chips. Scrape the batter into the prepared loaf pan and bake until a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or a room temperature.


  1. Gosh! Taste so good! Thanks for sharing the recipe.


  2. Yummie!!! Gotta save this recipe. Choc + banana + nuts = can't go wrong!!!


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