This Mixed Nuts Chocolate Banana Bread is the ultimate cozy bake—moist, rich, and loaded with flavor in every bite!

Shortly after graduating college, I moved back in with my mom for a few years. During that season, we developed a sweet weekend ritual. Every Saturday or Sunday afternoon—right after we finished cooking a big family meal—we’d head back into the kitchen to bake something “sweet”. One of our favorite go-to treats was this moist, chocolatey banana bread packed with mixed nuts. That little tradition of ending our cooking sessions with a homemade dessert didn’t just satisfy our sweet cravings—it created some of my most treasured memories. The scent of ripe bananas and melting chocolate in the air, and the simple joy of whisking batter side by side, still brings me back to those cozy afternoons.

Now, years later, every time I bake this banana bread, I'm transported back to those warm moments with Mom. Over time, I've perfected the recipe with a few of my own touches (like a dollop of sour cream for extra moisture, and a pinch of cinnamon and nutmeg to enhance the banana flavor) to ensure it turns out perfect every time! The result is a bakery-quality chocolate banana nut bread – incredibly moist, studded with melty chocolate pockets and crunchy nuts, and crowned with an irresistible golden crust.

Here are more delicious breakfast ideas you’ll love: Caribbean Fried Bakes with Saltfish and the Ultimate Brioche French Toast topped with Berry Compote .

You can enjoy this treat any time of day: as a quick breakfast with coffee, a cozy afternoon snack, or a comforting dessert. In my family, a loaf of this banana bread never lasts long – it's that good. Whether you're looking for an easy banana bread recipe to make with your family or something nostalgic and cozy for the weekend, this chocolate banana nut bread is always a crowd-pleaser.

Helpful Tips 

• Use very ripe bananas: For the best flavor and sweetness, use overripe bananas with lots of brown spots. The riper the banana, the moister and more flavorful your bread will be. Overripe bananas also mash easily and blend smoothly into the batter.

• Nut Selection : For this recipe, I like to use Planters unsalted mixed nuts because they add just the right crunch without overpowering the sweetness of the banana bread but you can use any mixed nuts of your choice.

• Don’t overmix the batter: Mix the wet and dry ingredients until just combined. Overmixing can develop excess gluten in the flour, resulting in a tougher, denser bread. A light hand = a light, soft crumb.

• Cool before slicing: It’s tempting to cut into your banana bread right out of the oven, but patience pays off. Let the loaf cool for at least 30 minutes (or until just barely warm) before slicing. This prevents it from crumbling apart and ensures the texture is just right.

• Use parchment for easy removal: Lining the loaf pan with parchment paper makes it a breeze to lift the bread out after baking. No sticking, no broken pieces – just an easy cleanup and perfectly intact banana bread.

  

• Toothpick test for doneness: Ovens can vary, so always test your bread a few minutes before the expected time. If the toothpick comes out with batter, give the bread a bit more time and test again in a new spot. This helps you avoid under-baking or over-baking.

• Nut alternatives: If you have a nut allergy or prefer a pure chocolate banana bread, simply omit the mixed nuts. You can replace them with extra chocolate chips or even swirl in a spoonful of peanut butter (if peanut-safe) for a fun twist. The bread will still turn out deliciously moist and sweet.

• Sour cream substitute: No sour cream on hand? No problem – you can substitute plain Greek yogurt in equal measure. It provides the same moisture and slight tang, keeping the bread ultra tender. Full-fat yogurt works best as a 1:1 replacement for sour cream in this recipe.

  

  Note : A splash of vanilla extract is also added for extra flavor

  Storage 

  • Room Temperature: Once the banana bread has completely cooled, wrap it in plastic wrap or store it in an airtight container. It will stay fresh and moist at room temperature for about 2 to 3 days . (If your kitchen is very warm, it’s better to refrigerate it to prevent mold. )

  • Refrigerator: For slightly longer storage, keep the bread in the fridge, well-wrapped to prevent it from drying out. It will last about up to 1 week refrigerated. Before serving, you can bring slices to room temperature or warm them for a few seconds in the microwave to restore softness.

  • Freezer: This banana bread freezes beautifully for future cravings. Wrap the loaf (or individual slices) tightly in plastic wrap, then foil, or place in a freezer-safe zip-top bag (removing as much air as possible). Freeze for up to 3 months . To enjoy later, thaw the wrapped bread overnight in the refrigerator or for a few hours at room temp. You can also gently reheat slices in the microwave or a low oven until warm and fragrant, just like freshly baked.

    Prefer to watch instead of reading this delicious recipe? check out this video for a quick and easy guide: