This banana bread is the perfect way to use very ripe bananas sitting on your counter. The batter comes together in minutes with melted butter, sugar, vanilla and a single egg, then gets packed with chopped almonds, hazelnuts and chocolate. After 50–60 minutes in the oven, you get a moist, fragrant loaf that works just as well for breakfast as it does for dessert.
Important: For this recipe, use very ripe bananas that are already blackened.
Ingredients
Per serving
Method
- In a mixing bowl, break one banana into small pieces and add the sugar, vanilla, melted butter and the egg. Beat with a mixer until smooth and well combined.
- Add the flour and baking powder, then mix until the batter is combined.
- Finely chop the almonds, hazelnuts and chocolate. Add them to the batter and fold in gently with a spatula.
- Line a loaf pan with parchment paper and pour the batter into the pan, spreading it evenly.
- Slice the second banana in half lengthwise and place the halves on top of the batter.
- Bake at 350°F (180°C) for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Why You’ll Love This Banana Bread
This banana bread is moist, rich and full of flavor thanks to very ripe bananas, melted butter and a mix of nuts and chocolate. The recipe is straightforward, with just one bowl for the batter and one pan for baking, so it is perfect even if you do not bake often.
Best Bananas to Use
Very ripe bananas with brown spots on the peel are ideal for this recipe, because they are sweeter and softer, which makes the bread more flavorful and moist. If your bananas are only slightly ripe, let them sit at room temperature for a day or two until they soften and darken.
How to Prepare the Batter
The batter starts by mixing mashed banana with sugar, vanilla, melted butter and an egg until smooth. Then you add flour with baking powder and gently fold in chopped almonds, hazelnuts and chocolate so the texture stays light and the nuts are evenly distributed.
Choosing the Right Nuts and Chocolate
Use plain, unsalted almonds and hazelnuts, either raw or lightly toasted, and chop them so you get both small pieces and a few bigger crunchy bits. For the chocolate, any bar or chips you like will work, from dark to milk chocolate, as long as you chop it into small chunks that melt slightly in the oven.
Pan Size and Lining Tips
A standard 9×5‑inch loaf pan works well for this amount of batter, giving you a tall, nicely domed banana bread. Line the pan with parchment paper and let the edges hang over the sides so you can lift the loaf out easily after baking.
Baking Time and Doneness
Bake the loaf at 350°F (180°C) for 50–60 minutes, checking near the end of the time range with a toothpick or thin skewer inserted in the center. The banana bread is ready when the tester comes out mostly clean, with just a few moist crumbs but no raw batter sticking to it.
Serving Suggestions
Let the banana bread cool slightly before slicing so the crumb can set and the slices hold their shape. Serve plain, or enjoy it with butter, cream cheese or a drizzle of melted chocolate for a richer dessert-style treat.
Storage and Freezing
Once cooled, store the banana bread in an airtight container at room temperature for up to three days to keep it moist. For longer storage, wrap individual slices or the whole loaf tightly and freeze; thaw at room temperature or warm briefly in the oven before serving.
FAQ
Can I use brown sugar instead of white sugar in this banana bread?
Yes, you can replace some or all of the granulated sugar with brown sugar for a deeper flavor and slightly moister texture, but keep the total sugar amount the same.
Can I substitute other nuts for almonds and hazelnuts?
You can swap in walnuts, pecans or cashews in the same amount, or use a mix of whatever nuts you have on hand, as long as you chop them into small pieces.
How do I know if the banana bread is fully baked?
Insert a toothpick into the center of the loaf near the end of the baking time; if it comes out clean or with a few moist crumbs, the bread is done, but if you see wet batter, bake longer.
