Banana bread only exists because 1930s housewives refused to waste overripe fruit during the Great Depression's food rationing.
Banana Bread
Dive into the ultimate banana bread experience that will have your taste buds dancing! This moist and flavorful loaf is packed with ripe bananas, a hint of vanilla, and the perfect touch of cinnamon for that cozy aroma. Whether you enjoy it warm with a smear of butter or toasted with a drizzle of honey, this recipe is sure to become your new favorite!
Prep
15
min
Cook
60
min
Serves
8
people
Level
beginner
📝 Ingredients
Serves 8🥬Fresh Produce(2)
- 3 overripe bananas
- 1 for overlay
🥛Dairy & Eggs(2)
- 125g unsalted butter (8.75 tbsp)
- 2 eggs
🫙Pantry Staples(5)
- 1 tsp baking powder (5 ml)
- 200g chocolate chips (7.06 oz)
- 220g all purpose flour (1.76 cup)
- 240g light brown sugar (1.2 cup)
- 1 tsp vanilla (5 ml)
🧂Spices & Seasonings(2)
- 1 tsp cinnamon powder (5 ml)
- 1/2 tsp salt (2.5 ml)
👨🍳 Instructions
- 1
Preheat oven to 175°C / 350°F. Grease and line a 9x5-inch loaf tin with parchment paper.
- 2
In a large bowl, mash 3 overripe bananas until mostly smooth (some small lumps are fine).
- 3
Add melted butter, brown sugar, eggs, and vanilla. Whisk until smooth and combined.
- 4
In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.
- 5
Add dry ingredients to wet ingredients and gently fold until just combined — don’t overmix. Fold in most of the chocolate chips.
- 6
Pour batter into the prepared loaf tin. Top with sliced banana and reserved chocolate chips for a decorative finish.
- 7
Bake for 50–60 minutes, or until a skewer inserted in the center comes out clean (melted chocolate on the skewer is fine). If the top is browning too fast, cover loosely with foil halfway through.
- 8
Let the bread cool in the tin for 10 minutes, then lift out to cool completely on a wire rack before slicing.
💡 Pro Tips
- ✓Use bananas with 25-30% black spots on the peel because their starch has converted to sugars (up to 25% sugar content vs 1% in green bananas), creating natural sweetness and moisture.ingredient25% sugar content
- ✓Mix wet and dry ingredients until just combined (15-20 gentle folds maximum) because overmixing develops gluten strands, creating a tough, dense crumb instead of tender texture.technique15-20 folds maximum
- ✓Test doneness at 50 minutes with a skewer inserted 1 inch off-center rather than dead center, as the center takes longest and you'll avoid the false negative from melted chocolate chips.timing1 inch off-center
- ✓Cool in the pan for exactly 10 minutes because the residual heat continues cooking while steam condenses back into the crumb, preventing a gummy texture from trapped moisture.timing10 minutes
- ✓Tent with foil at 30-35 minutes if browning too quickly because banana bread's high sugar content caramelizes rapidly above 320°F, creating bitter flavors before the interior is fully baked.technique320°F caramelization
Share this recipe
Prep
15
min
Cook
60
min
Serves
8
people
Level
beginner
Share this recipe
Banana bread only exists because 1930s housewives refused to waste overripe fruit during the Great Depression's food rationing.
Banana Bread
Dive into the ultimate banana bread experience that will have your taste buds dancing! This moist and flavorful loaf is packed with ripe bananas, a hint of vanilla, and the perfect touch of cinnamon for that cozy aroma. Whether you enjoy it warm with a smear of butter or toasted with a drizzle of honey, this recipe is sure to become your new favorite!
📝 Ingredients
Serves 8🥬Fresh Produce(2)
- 3 overripe bananas
- 1 for overlay
🥛Dairy & Eggs(2)
- 125g unsalted butter (8.75 tbsp)
- 2 eggs
🫙Pantry Staples(5)
- 1 tsp baking powder (5 ml)
- 200g chocolate chips (7.06 oz)
- 220g all purpose flour (1.76 cup)
- 240g light brown sugar (1.2 cup)
- 1 tsp vanilla (5 ml)
🧂Spices & Seasonings(2)
- 1 tsp cinnamon powder (5 ml)
- 1/2 tsp salt (2.5 ml)
👨🍳 Instructions
- 1
Preheat oven to 175°C / 350°F. Grease and line a 9x5-inch loaf tin with parchment paper.
- 2
In a large bowl, mash 3 overripe bananas until mostly smooth (some small lumps are fine).
- 3
Add melted butter, brown sugar, eggs, and vanilla. Whisk until smooth and combined.
- 4
In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.
- 5
Add dry ingredients to wet ingredients and gently fold until just combined — don’t overmix. Fold in most of the chocolate chips.
- 6
Pour batter into the prepared loaf tin. Top with sliced banana and reserved chocolate chips for a decorative finish.
- 7
Bake for 50–60 minutes, or until a skewer inserted in the center comes out clean (melted chocolate on the skewer is fine). If the top is browning too fast, cover loosely with foil halfway through.
- 8
Let the bread cool in the tin for 10 minutes, then lift out to cool completely on a wire rack before slicing.
💡 Pro Tips
- ✓Use bananas with 25-30% black spots on the peel because their starch has converted to sugars (up to 25% sugar content vs 1% in green bananas), creating natural sweetness and moisture.ingredient25% sugar content
- ✓Mix wet and dry ingredients until just combined (15-20 gentle folds maximum) because overmixing develops gluten strands, creating a tough, dense crumb instead of tender texture.technique15-20 folds maximum
- ✓Test doneness at 50 minutes with a skewer inserted 1 inch off-center rather than dead center, as the center takes longest and you'll avoid the false negative from melted chocolate chips.timing1 inch off-center
- ✓Cool in the pan for exactly 10 minutes because the residual heat continues cooking while steam condenses back into the crumb, preventing a gummy texture from trapped moisture.timing10 minutes
- ✓Tent with foil at 30-35 minutes if browning too quickly because banana bread's high sugar content caramelizes rapidly above 320°F, creating bitter flavors before the interior is fully baked.technique320°F caramelization