A festive twist on the traditional banana bread, this holiday banana nut loaf is moist, warmly spiced, and filled with the rich flavors of ripe bananas and crunchy nuts. Finished with a glossy dark chocolate glaze, it makes a beautiful and delicious centerpiece for holiday breakfasts, brunches, or edible gifting.
Why You’ll Love This Recipe
This banana nut bread is more than your everyday loaf—it’s holiday-ready with cozy spices and a decadent chocolate topping. Here’s why you’ll enjoy making and sharing it:
- Rich, moist texture from ripe bananas and oil
- Seasonal warmth from cinnamon and nutmeg
- Crunchy walnuts or pecans for texture and flavor
- A luscious chocolate glaze that elevates it to dessert status
- Easy to prepare with simple ingredients
- Perfect for entertaining or holiday gift-giving
- Can be made ahead and freezes well
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Banana Bread:
- ripe bananas, mashed
- eggs
- vegetable oil
- brown sugar
- granulated sugar
- vanilla extract
- all-purpose flour
- baking soda
- cinnamon
- nutmeg
- salt
- chopped walnuts or pecans
For the Chocolate Glaze:
- dark chocolate chips
- butter
- milk
Directions
- Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- In a large mixing bowl, whisk together mashed bananas, eggs, vegetable oil, brown sugar, granulated sugar, and vanilla until well combined.
- In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Fold in the chopped nuts.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–55 minutes or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, melt the chocolate chips, butter, and milk together in a small saucepan over low heat, stirring until smooth and glossy.
- Pour the warm chocolate glaze over the cooled banana bread. Allow the glaze to set before slicing and serving.
Servings and timing
Servings: 8–10 slices
Prep time: 15 minutes
Cook time: 50–55 minutes
Total time: About 1 hour 10 minutes (including cooling and glazing)
Variations
- Make it dairy-free: Use dairy-free chocolate, plant-based butter, and milk alternatives for the glaze.
- Try different nuts: Swap walnuts or pecans for hazelnuts or almonds for a unique twist.
- Add dried fruit: Mix in dried cranberries or chopped dates for extra sweetness and texture.
- Spice it up: Add a pinch of ground cloves or allspice for a more pronounced holiday flavor.
- Chocolate chips inside: Stir some chocolate chips into the batter for extra chocolate throughout.
Storage/Reheating
Storage: Store the loaf in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Freezing: Wrap the bread tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator overnight.
Reheating: Warm individual slices in the microwave for 10–15 seconds or in a low oven for 5–10 minutes.
FAQs
Can I use frozen bananas?
Yes, thaw frozen bananas completely and drain any excess liquid before mashing.
What can I substitute for vegetable oil?
You can use melted butter, coconut oil, or another neutral oil like canola.
How do I know when the banana bread is done?
Insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, it’s ready.
Can I skip the glaze?
Absolutely. The bread is delicious on its own, but the glaze adds a festive touch.
Is this recipe suitable for children?
Yes, it contains no alcohol and has a sweet, appealing flavor.
Can I make this recipe gluten-free?
Yes, use a 1:1 gluten-free flour blend suitable for baking.
Should I toast the nuts before adding them?
Toasting the nuts enhances their flavor, but it’s optional.
Can I bake this in mini loaf pans?
Yes, reduce the baking time to 25–30 minutes and keep an eye on them as they bake.
Can I make muffins instead?
Yes, divide the batter into a muffin tin and bake at 350°F (175°C) for about 20–25 minutes.
What type of chocolate is best for the glaze?
Dark chocolate chips or chopped semi-sweet chocolate bars work best for a rich glaze.
Conclusion
Holiday Banana Nut Bread with Chocolate Glaze combines the comfort of classic banana bread with festive flair. Whether enjoyed warm with coffee or given as a thoughtful gift, this loaf is a celebration of seasonal flavors and simple baking at its best. Perfect for your holiday table or as a sweet treat anytime in the winter season.
Print
Holiday Banana Nut Bread with Chocolate Glaze
- Prep Time: 15 mins
- Cook Time: 55 mins
- Total Time: 1 hr 10 mins
- Yield: 1 loaf (8–10 slices) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A festive twist on classic banana bread, this moist and nutty loaf is spiced for the season and topped with a rich chocolate glaze—perfect for holiday brunches or gifting.
Ingredients
- 3 ripe bananas, mashed
- 2 eggs
- 1/3 cup vegetable oil
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup chopped walnuts or pecans
- 1/2 cup dark chocolate chips
- 1 tbsp butter
- 1 tbsp milk
Instructions
- Preheat oven to 350°F (175°C). Grease and line a loaf pan.
- In a large bowl, whisk together mashed bananas, eggs, oil, brown sugar, granulated sugar, and vanilla extract until smooth.
- In another bowl, mix flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually stir dry ingredients into wet mixture until just combined. Fold in chopped nuts.
- Pour batter into the prepared loaf pan and bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- For the glaze, melt chocolate chips with butter and milk in a small saucepan over low heat. Stir until smooth.
- Pour the warm glaze over the cooled loaf and let set before slicing.
Notes
- Use very ripe bananas for the best flavor and moisture.
- Substitute nuts with chocolate chips for a nut-free version.
- Bread can be made a day ahead and glazed before serving.
- Wrap tightly and store at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
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