The Best Banana Bread with chocolate chips or chopped nuts is just what you’ve been looking for!
Easy homemade Banana bread is not only the best way to use up over-ripe bananas, but it’s possibly the best slice to go with your morning coffee! No mixer needed. Better than anything store-bought, our buttery banana bread is fluffy, soft, moist and smells amazing while baking! Every bite is pure heaven, that everyone you serve it to will have a hard time stopping at just one slice. Guaranteed.
Banana Bread Recipe
For the longest time I’ve been wanting to give you all my best banana bread recipe. This Banana bread is packed with bananas and could not be any easier using ingredients you already have in your kitchen pantry. The basics?
How To Make Banana Bread
In this recipe, we use 2 different kinds of sugar to yield the best results: brown sugar and white sugar. The brown sugar makes for a softer moist banana bread that you will no doubt fall in love with.
In a few steps: you have moist banana breast in no time:
WHISK together dry ingredients.
MASH the bananas really well.
ADD the wet ingredients.
FOLD in half of the chocolate chips or nuts.
Nuts or Chocolate Chips
My children can’t stand nuts so we add in semi-sweet chocolate chips to our banana bread, but you can add in the following to make it your own!
White chocolate chips
You can also add a cinnamon sugar coating on top of your loaf and leave out the chocolate chips or nuts if you wish.
Once the cake batter is poured and spread into your loaf pan, sprinkle evenly with a cinnamon sugar mixture: 2 tablespoons white granulated sugar and 1/2 teaspoon ground cinnamon. The result is a crunchy, flavourful top with a decadent bakery-style finish.
Tips for easy banana bread
Mash your bananas really well with a fork until almost a puree. This ensures a mostly lump free cake, unless you enjoy banana chunks throughout your loaf.
The batter should be thick and lumpy once all of the ingredients are mixed through. Do not be tempted to over mix!
Use a pale coloured loaf pan — light grey or white is ideal. Dark or black loaf pans are known to darken the bottom of cakes or loaves.
We love cinnamon in this but you could also add nutmeg or all spice.
You don’t even need a mixer. Just two simple bowls, a wooden spoon or spatula, a fork and a whisk. The fresh and warm banana bread smell wafting through your house is the hardest part: waiting for it to cool down slightly to serve with little spread of butter.
The result? Incredibly fluffy banana bread so tender and moist, packed with buttery richness and delicious depth of banana flavour. This really is one of the easiest baking recipes you’ll use time and time again.
Everyone loves it!
Looking for more cakes? Try these!
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The Best Fluffy Banana Bread with chocolate chips or chopped nuts is not only the best way to use up over-ripe bananas, but it's possibly the best slice to go with your morning coffee! Better than anything store-bought, our banana bread is buttery, moist and smells amazing while baking! Every bite is pure heaven!
- 1 3/4 cups (8oz | 235g) all-purpose flour
- 3/4 cup (5oz | 150 g) granulated white sugar
- 1/4 cup (2oz | 50g) brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3 medium ripe bananas (about 1 pound or 500g)
- 2 large eggs lightly beaten
- 1/2 cup (4oz | 115 grams) unsalted butter melted and cooled (or cooking oil)
- 2 teaspoons pure vanilla extract
- 1 cup (6 oz | 175 g) chocolate chips (or roughly chopped nuts of your choice)
Preheat oven to 350°F (175°C). Lightly grease a 9 x 5 x 3 inch loaf pan and line with parchment (baking) paper. Set aside.
In a large bowl whisk together the flour, sugars, baking soda, salt and cinnamon. Set aside.
In a separate medium-sized bowl mash the bananas really well. Then add the eggs, cooled melted butter (or oil), and vanilla.
Using a wooden spoon or spatula lightly fold the wet ingredients into the dry ingredients until just combined. Gently fold in half of the chocolate chips (or nuts if using). The batter should be thick and lumpy. (Do not over mix!)
Pour the batter into prepared pan and top with remaining chocolate chips or nuts. Bake for 55-60 minutes, or until bread is golden brown and a toothpick inserted in the centre comes out clean.
After about a half an hour, turn out onto a wire rack to cool.
Serve warm or at room temperature.
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