Banana Bread Recipe
Banana bread is a moist, tender loaf made with ripe bananas that naturally sweeten and add rich flavour. It’s the perfect way to use up overripe bananas and makes a delicious breakfast, snack, or dessert. With its soft texture and comforting aroma, banana bread is a timeless homemade favourite that’s simple to bake and always satisfying.
In this blog post, you will learn how to make banana bread.
How to Make Banana Bread
If you’ve got a few overripe bananas sitting on your counter, this is the perfect way to use them! This easy banana bread recipe comes together in just a few simple steps and bakes into a soft, tender loaf packed with banana flavour and melty chocolate chips. Here’s how to make it!
Start by preheating your oven to 350°F (180°C / Gas Mark 4). This ensures your oven is perfectly hot and ready once your batter is mixed.
In a medium bowl, whisk together the all-purpose flour, brown sugar, baking soda, and salt until well combined. Setting this aside keeps everything ready to fold in later.
In a large mixing bowl, mash your ripe bananas until smooth. The riper they are, the sweeter and more flavourful your banana bread will be!
Stir in the softened unsalted butter and vanilla extract, whisking until everything is nicely blended and creamy.
Whisk in the egg to help bind the ingredients together and create that soft, cake-like texture we all love in banana bread.
Pour your dry ingredients into the wet mixture and gently stir until everything is fully incorporated. Be careful not to overmix as this keeps your banana bread soft and fluffy.
Now for the fun part! Gently fold in the chocolate chips, saving a small handful to sprinkle over the top for a beautiful, bakery-style finish. Now this step is optional, but I love adding chocolate chips to this recipe!
Grease a 9×13-inch loaf pan (or a standard loaf pan) with butter or nonstick spray to prevent sticking.
Pour the batter evenly into the pan and sprinkle the remaining chocolate chips on top for a perfectly golden, chocolate-studded crust.
Place the pan in the preheated oven and bake for about 1 hour, or until a knife or toothpick inserted in the center comes out clean.
Let the banana bread cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely.
Once cooled, slice your banana bread and enjoy! Each bite is soft, rich, and filled with warm banana flavour and gooey chocolate chips. Perfect for breakfast, dessert, or a cozy afternoon treat.
Storage
To keep your banana bread soft, moist, and delicious, let it cool completely before storing. Once cooled, wrap it tightly in plastic wrap or place it in an airtight container.
You can store banana bread at room temperature for up to 3–4 days. It stays perfectly fresh on the counter when kept sealed.
For longer storage, refrigerate your banana bread for up to a week, though it’s best enjoyed at room temperature, so allow it to sit out before serving.
If you’d like to save some for later, banana bread freezes beautifully! Wrap the loaf (or individual slices) in plastic wrap, then place in a freezer-safe bag or container. It will keep well in the freezer for up to 3 months.
When you’re ready to enjoy it, just thaw overnight in the refrigerator or for a few hours at room temperature. It’ll taste just as fresh and tender as the day you baked it!
How to Reheat Banana Bread
If you’ve stored your banana bread and want to enjoy it warm and fresh again, reheating it the right way makes all the difference!
For the best texture, reheat banana bread slices in the microwave for about 10–20 seconds. This brings back the soft, moist crumb and melts any chocolate chips just enough to make them gooey again.
If you prefer a slightly crisp edge, use the oven or toaster oven instead. Preheat your oven to 350°F (180°C) and warm the banana bread (whole or sliced) for 8–10 minutes, or until heated through. Wrapping it loosely in foil helps prevent it from drying out.
For an extra indulgent treat, try toasting a slice and spreading a little butter or peanut butter on top. It is pure comfort food perfection!
Ingredients
Ripened Bananas: The riper, the better! Overripe bananas add natural sweetness, incredible moisture, and that classic banana flavour we all love.
Unsalted Butter: Melted butter adds richness and gives the banana bread its soft, tender texture with a delicious buttery taste.
Egg: Acts as a binder and helps the bread rise slightly, giving it structure without being dense.
Vanilla Extract: A splash of vanilla deepens the flavour which as well as enhancing the natural sweetness of the bananas.
All-Purpose Flour: Provides the perfect balance of structure and softness, making each slice light yet moist.
Brown Sugar: Sweetens the bread while adding a hint of caramel flavour and extra moisture that keeps it soft for days.
Baking Soda: The leavening agent that helps the banana bread rise beautifully in the oven.
Salt: A little salt goes a long way because it balances the sweetness and enhances every flavour in the loaf.
Chocolate Chips: The perfect finishing touch! They also melt into gooey pockets of chocolate throughout the bread for a deliciously indulgent bite.
Tips
- If you love extra chocolate, sprinkle a few extra chips on top right before baking. They’ll melt into glossy, irresistible pockets of sweetness!
Try these other dessert recipes!
Banana Bread
Ingredients
- 4 ripened bananas
- 1/3 c. unsalted butter
- 1 large egg
- 1 tsp. vanilla extract
- 1 1/2 c. all-purpose/plain flour
- 3/4 c. brown sugar
- 1 tsp. baking soda
- 1/8 tsp. salt
- 1/2 c. of chocolate chips optional
Instructions
- Preheat the oven to 350℉/180℃/Gas Mark 4.
- In a medium bowl, whisk the all-purpose/plain flour, brown sugar, baking soda, and salt together. Set aside.
- In a large bowl, take the ripened bananas and mash them up.
- Add the softened, unsalted butter and the vanilla extract and whisk together.
- Whisk the egg into the wet ingredients.
- Pour the dry ingredients into the wet ingredients and mix together until fully incorporated.
- If adding the chocolate chips, add them here. Save some for topping the batter.
- Grease a 9”x13” loaf pan.
- Pour the batter into the loaf pan and top with chocolate chips.
- Bake for 1 hour or until a knife inserted into the loaf comes out dry.
- Let cool for 10 minutes in the loaf pan then remove from the pan and continue to cool on a cooling rack.
- Slice up and serve!
Notes
Author: Sarah Young