Easy Banana Bread Recipe with Brazil Nuts and Dark Chocolate
If you're looking for an easy banana bread recipe that's both comforting and indulgent, this is the one. Moist, fragrant, and packed with flavor, this loaf combines ripe bananas with warm spices, crunchy Brazil nuts, and melty dark chocolate chips. It's simple enough for beginners, yet has that extra touch that makes it bakery-worthy. In this post, I'll guide you through each step, share tips to get the perfect texture, and show you how to adapt the recipe for your own taste.
Why I Love This
- It's a fuss-free easy banana bread recipe that never fails.
- The addition of roasted Brazil nuts gives it an irresistible crunch.
- Dark chocolate chips add a rich sweetness that balances the bananas.
Ingredient Overview
Here's what you'll need for this easy banana bread recipe:
- Brazil nuts - Roasted for extra depth and crunch. They add a nutty and salty richness that makes the loaf unique.
- Flour
- Spices (cinnamon, ginger, cloves) - Warm, cozy flavors that complement the bananas.
- Baking powder
- Butter
- Turbinado sugar - You can substitute it with light brown sugar.
- Eggs
- Bananas
- Dark chocolate chips
Step-by-Step Instructions
Step 1: Prep the Nuts
Toast the chopped Brazil nuts on a baking tray at 325°F/170°C for 7 minutes, or until fragrant.
Step 2: Mix the Dry Ingredients
In a bowl, combine flour, spices, and baking powder. Set aside.
Step 3: Cream Butter and Sugar
Whip the butter and turbinado sugar until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl.
Step 4: Add Bananas and Dry Mix
Add the flour mixture, mixing until just combined. Then fold in the mashed bananas.
Step 5: Add the Mix-Ins
Fold in the roasted nuts and dark chocolate chips gently.
Step 6: Bake
Transfer to a prepared loaf tin. Bake for 1h-1h15 minutes or until a skewer comes out clean. If it browns too quickly, cover with foil. Cool before slicing.
Pro Tips / Expert Advice
💡 Baker's Tips
- Use very ripe bananas for maximum sweetness and moisture.
- Don't overmix once you add the flour, this keeps the crumb tender.
- Toasting the nuts makes a huge difference in flavor.
Common Mistakes to Avoid
- Cutting the loaf too soon, make sure to let it cool fully or it may crumble.
- Using underripe bananas, as the bread won't have the right sweetness.
How to Make It Extra Gourmet
- Drizzle with melted dark chocolate before serving.
- Swap Brazil nuts for pecans or walnuts if preferred.
- Add a sprinkle of coarse sugar on top before baking for crunch.
Variations & Substitutions
- Swap dark chocolate for milk chocolate.
- Use pecans, walnuts, or almonds instead of Brazil nuts.
- Add dried fruit like raisins or cranberries for extra texture.
Storage & Freezing Info
- Store at room temperature in an airtight container for up to 3 days.
- Refrigerate for up to 1 week.
- Freeze slices individually wrapped in plastic wrap for up to 3 months.
Ingredients
- ¾ cup Brazil nuts, chopped 100g
- 2½ cups all-purpose flour 300g
- ½ teaspoon ground cinnamon 1.5g
- ½ teaspoon ground ginger 1.5g
- ¼ teaspoon ground cloves 0.5g
- 2 teaspoons baking powder 8g
- 1 cup unsalted butter, room temperature 227g
- 1½ cups turbinado sugar 300g
- 4 large eggs
- 3 ripe bananas about 1½ cups / 340g
- 1 cup dark chocolate chips 150g
Instructions
- Preheat your oven to 325°F/170°C. Prepare a standard loaf pan with cooking spray and reserve.
- Spread the nuts on a baking tray and toast them for about 7 minutes or until fragrant (keep an eye so they don't burn).
- In the meantime, mix the flour with the spices and the baking powder.
- Whip the butter with sugar in a mixer until fluffy.
- Add the eggs one at a time, scraping the sides of your bowl.
- Add the dry mixture, mixing until just combined.
- Add the mashed bananas and also mix until just combined.
- Fold the roasted nuts and the chocolate chips into the batter and transfer it to the prepared tin.
- Bake in the middle of the oven for about 1h-1h15 minutes or until a skewer inserted in the middle of the loaf comes out clean.
- If the load is browning too quickly, cover the tin with aluminum foil and remove once it's done.
- Let the loaf cool for a few minutes before removing it from the mold and let it cool completely in a cooling rack.
FAQ Section
How ripe should bananas be for banana bread?
The darker and spottier, the better-they add more flavor and sweetness.
Can I freeze banana bread?
Yes. Wrap slices individually or the full log, and freeze for up to 3 months.
What makes banana bread moist?
Ripe bananas, butter, and not overbaking are key to keeping it soft.
Can I make banana bread without nuts?
Absolutely. Just omit the nuts or replace them with more chocolate chips.
