A few months ago, I said: “I’m going to make some banana bread.” The rest is history. Everyone fell in love with this wonderful banana bread and I’ve been baking it ever since. To be perfectly honest, I don’t think I can stop making it. Yesterday I made two of them. There are no leftovers for today.
Banana bread is one of those classic, vintage, retro, comfort food recipes. It fills the whole house with warmth, happiness, and makes everything better. Banana bread is true magic.
The beauty of banana bread is you don’t need a lot of ingredients, a fancy mixer, a lot of bowls and dishes. Banana bread is simple. You just need a bowl, a basic mixer or a fork to whisk the eggs and a wooden spoon to mix the batter.
You can toss in it whatever you like – a cup of chopped nuts, raisins, or chocolate chips which I prefer to use because they give banana bread that wonderful choco flavor.
Did you know you can use your electric mixer to mash bananas? Break or slice the spotty bananas into large pieces and place in the bowl of your stand mixer– or use a regular mixing bowl and your hand mixer. Begin beating on low, then gradually increase to medium-high speed as the bananas break down into mashed banana.
When you have some spotty leftover bananas in your kitchen, don’t hesistate to bake this banana bread, you won’t regret it. This is the best banana bread recipe I ever tried, and I tried some, believe me. If you still haven’t tried banana bread or you are still searching for your perfect recipe, look no further. Try this one.
It is simple, easy to make and you will fall in love with it.
The best bananas to use for banana bread are those that are over-ripe. The yellow peels should be at least half browned, and the bananas inside squishy and browning.
- 3 to 4 very ripe bananas (with brown spots, peeled)
- 1 egg
- pinch of salt
- 50 g butter or 50 ml oil
- 1 1/2 cups of all-purpose flour
- 3/4 cup sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
- 1 teaspoon baking powder
- 1 cup chocolate chips (or 2 cups, depend if you like more chocolate or less)
- Preheat the oven to 180°C. Line a baking pan with parchment paper.
- In a mixing bowl mash bananas with mixer (or a fork) until completely smooth. Stir in beaten egg, melted butter or oil and a pinch of salt. Mix all well with mixer or a wooden spoon.
- Stir in the sugar, flour, baking powder and mix all together. Add chocolate chips.
- Pour the batter into the pan and bake for 20 or 30 minutes (depends on the oven) at 180°C, or until a tester inserted into the center comes out clean.
- Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve.
STORAGE SUGGESTIONS: This bread is moist, so it will keep for two or three days at room temperature. Store it in the refrigerator for five to seven days, or in the freezer for up to three months or so.
FLOUR ALTERNATIVES: Instead of all-purpose flour you can use the whole wheat flour, you can use an equal amount of all purpose flour, whole wheat pastry flour, spelt flour, or gluten-free all-purpose flour blend.
OIL OPTIONS: I use vegetable or sunflower oil but you can also use coconut oil, grapeseed oil or even olive oil (might lend an herbal note to your banana bread).
Overall, this is a SUPER easy recipe for classic banana bread. The batter takes about 10 minutes to throw together, the bread stays moist for days, and nothing beats the smell of fresh banana bread in the oven!
Did you make this banana bread? Let me know how it turned out for you!