Banana Bread with Chocolate Chips and Pecan Nuts

This is my favorite easy banana bread recipe for when I have ripe bananas sitting on the counter. It’s soft, moist, naturally sweet, and perfect for breakfast, snack time, or kids lunchboxes.

The best part? You can customize it with whatever mix-ins you love: chocolate chips, nuts, raisins, cranberries… it always turns out delicious 🤍

✨ Ingredients

• 3 very ripe bananas (medium/large)

• ½ cup unsalted butter (8 tbsp), softened

• ¾ cup Honey or granulated sugar

• 2 large eggs, lightly beaten

• 1½ cups all-purpose flour

• 1 tsp baking soda

• a pinch of salt

• ½ tsp vanilla extract (optional but recommended)

  
  

Mix-ins (customizable!)

I used:

• Chocolate chips

• Pecan nuts

• Dried cranberries

  
  

You can also swap/add:

• walnuts, almonds

• raisins

• shredded coconut

• white chocolate chips

• chopped dates

• cinnamon

  
  

✨Instructions

1. Preheat the oven to 175°C (350°F). Grease a loaf pan or line it with baking paper.

2. Mash the bananas in a bowl until smooth.

3. In another bowl, mix butter + sugar (or honey) until soft and creamy.

4. Add the eggs and vanilla, and mix well.

5. Add the mashed bananas and stir until combined.

6. In a separate bowl, mix: flour + baking soda + salt.

7. Add the dry ingredients to the wet mixture and mix gently.(Don’t overmix.)

8. Fold in your chocolate chips + pecans + cranberries (or your favorite mix-ins).

9. Pour the batter into the loaf pan. Optional: add extra toppings on top.

10. Bake 50–60 minutes, until a toothpick comes out clean. Let it cool before slicing.
    

✨ Notes

• The riper the bananas, the sweeter the banana bread.

• Don’t overmix the batter for a softer texture.

• Store in an airtight container for 2–3 days, or freeze slices for later.