The Best Banana Bread with chocolate chips is so easy and just what you’ve been looking for!
Easy homemade Banana bread recipe 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 — everyone you serve it to will have a hard time stopping at just one slice. Guaranteed.
Just read the reviews!
BANANA BREAD
For the longest time I’ve been wanting to give you all my best banana bread recipe. This Banana bread is the most incredible banana bread recipes you will ever try. Quick to make and delicious, it bakes perfect every single time.
Packed with bananas, cinnamon and brown sugar makes it irresistibly moist! It could not be any easier using ingredients you already have in your kitchen pantry!
Enjoy a slice of Banana bread for breakfast with a warm mug of hot cocoa. Or save a slice for a morning or afternoon snack/treat!
The perfect way to use up brown, overripe bananas… the easier to mash the deeper and sweeter the flavour.
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 soft 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.
BAKE!
HOW TO MAKE BANANA BREAD MOIST
Start with super ripe bananas with a dark brown peel or black spots. These bananas are soft and full of natural occurring sugars. However, you don’t want them TOO ripe as they will ooze liquid.
If you love soft and moist textures, you’ll adore our Irresistible White Chocolate Blondies. They don’t use bananas, but they combine the richness of white chocolate with the warmth of gingerbread spices, making each bite a true indulgence.
TIPS FOR EASY BANANA BREAD
- Mash your bananas well with a fork. It’s fine if there is a few lumps.
- The batter should be thick and lumpy once all of the ingredients are mixed through. You may be tempted to add more liquid, but you won’t need it. This banana bread is perfect.
- 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.
- Line your loaf pan with parchment paper. Leave a 3 inch overhang to make it easy to pull and lift the banana bread out of the pan.
- Place your loaf onto a cooling rack to let cool, or enjoy a slice fresh out of the oven!
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!
Chopped pecans
Chopped walnuts
White chocolate chips
Caramel bits
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 ½ teaspoon ground cinnamon. The result is a crunchy, flavourful top with a decadent bakery-style finish.
Spices
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!
HOW TO STORE BANANA BREAD
Store banana bread tightly sealed with plastic wrap or in an airtight container for up to 3 days on your kitchen counter (if it lasts that long)!
How long does Banana Bread last? Up to 3 days at room temperature or 5 days in the refrigerator.
Can You Freeze Banana Bread? Absolutely! Freeze the whole loaf wrapped in foil or a large airtight container. OR slice it up and freeze in single-sized portions. When the craving hits, reheat a slice in the microwave for about 20-30 seconds, or defrost it on your kitchen counter first thing in the morning. SIMPLE!
Looking for more cake recipes? Try these!
Carrot Cake with Cream Cheese Frosting
Hot Fudge Chocolate Pudding Cake
Blueberry Lemon Cheesecake Cake
Best Red Velvet Cake
Best Banana Bread
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup granulated white sugar
- ¼ cup brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 3 medium ripe bananas about 1 pound or 500g
- 2 eggs large, lightly beaten
- ½ cup unsalted butter melted and cooled, or cooking oil
- 2 teaspoons pure vanilla extract
- 1 cup chocolate chips or roughly chopped nuts of your choice
Instructions
- 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.
Amy A says
I just discovered this recipe and absolutely love it! The chocolate chips make is special and the banana taste is mild, which I love!!
Mariam says
This has been one of my favorite cake recipes. It’s perfect! Try it warm right out of the oven and you won’t be able to stop eating! Thank you for the amazing recipe
Ariel says
Love this recipe. I reduced the sugar to 50g brown and 75g and it turned out perfect. Also substituted half of the cinnamon for nutmeg and it’s delicious
Janay says
I have made this twice in 2 weeks, and I’m not ashamed to say I ate loaf #1 in its entirety all by myself. 😀 I made the 2nd loaf to share at work, and it was a huge hit. Such a wonderful banana bread!
One note I had, 55-60 minutes was not nearly enough time for my oven, even with it calibrated correctly. I have to bake for about 20-25 minutes more than called for. Hopefully this helps someone else who thinks they aren’t doing it right 🙂
D Alberts says
I have made this BB many times & friends and family love it!
This time I will try making muffins with the recipe.
john Wojowski says
Nice recipe, I just made two, one with chocolate chips and one with nuts as I has a lot of ripe bananas to use up. I added some shredded coconut (small amount) to the recipe and used half butter and half coconut oil. Really yummy.
Karina says
Hi John, I’m glad to hear that you enjoyed the recipe and made it your own with creative additions! Chocolate chips, nuts, and shredded coconut sound like delicious choices. The combination of half butter and half coconut oil must have added a lovely richness!
Karina says
Hi John, I’m glad you liked it! Your addition of nuts, coconut, and the butter-coconut oil mix sound delicious.
Abigail says
Can I make these as Muffins?
Marianna Suarez says
Been making this recipe over 5 years! The best🫶🏻 Thanks !!!
Paige says
Look no further, this is the best! I have tried many banana bread recipes, yet this one has remained my favourite. I have also gotten countless compliments whenever i’ve baked it for family and friends over the years.
I’d give it 100 stars if i could 🙂
Roxanne says
I have tried many banana bread recipes, and this one is the BEST. Fluffy and moist and delicious.
I regularly make this into individual muffins and freeze them to pull out and put in the kids lunchboxes the night before. The u live them!