Do you have a few bananas on your counter looking a little sad? You know, the ones that are more brown than yellow? Well, don’t even think about tossing them. Those spotty bananas are little bundles of sugar just waiting to be turned into something amazing.
That is where this fantastic Banana Bread Recipe comes in. It’s simple, it’s straightforward, and it makes a loaf so good you’ll want to hide it from everyone else. This is truly a great way to bake something special at home.
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Why You’ll Love This Recipe
Honestly, what’s not to love? First off, this recipe gives you an incredibly Moist Banana Bread. We use a combination of both butter and oil. The butter provides that rich flavor we all adore, while the oil keeps the crumb tender and moist for days.
It’s also so easy to make. You don’t need any fancy equipment, not even a mixer. A couple of bowls and a whisk will do the trick. This makes it a great recipe for anyone just starting their baking journey. It’s practically foolproof.
Plus, the smell that fills your kitchen while this bakes is just heavenly. It’s that warm, comforting scent of sweet bananas and melting chocolate. It’s the kind of aroma that makes a house feel like a home. It’s the coziest feeling.
And let’s talk about the chocolate chips. They are generously scattered throughout, creating little pockets of melted goodness in every single slice. It takes a classic Homemade Banana Bread and makes it feel like a real treat.
Ingredients
The ingredients for this Banana Bread Recipe are likely already in your pantry. It’s all about simple, accessible items coming together to create something truly delicious. Here is what you will need for the batter.
- 1 & ½ cups (180g) all purpose flour, spoon and leveled
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick / 115g) unsalted butter, melted and cooled slightly
- ¼ cup (60mL) vegetable oil
- ¾ cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 & ½ cups (360g) mashed ripe bananas (about 3 to 4 medium sized bananas)
- 1 cup (170g) semi sweet chocolate chips
Step By Step Instructions
Ready to make the best banana bread of your life? Let’s walk through it together. Just follow these simple directions and you will have a warm loaf of banana bread in no time at all. It’s easier than you think.
Step 1: Get The Oven And Pan Ready
First things first, preheat your oven to 350°F. Getting your oven to the right temperature is key for an even bake. While it heats up, prepare a 9 by 5 inch loaf pan. Grease it well with butter or a nonstick spray.
Then, line the pan with parchment paper. Let some of the paper hang over the sides like little handles. This small trick makes it so much easier to lift the bread out later. Set the prepared pan aside for now.
Step 2: Whisk The Dry Ingredients
In a small bowl, add your all purpose flour, baking soda, and salt. Give them a good whisk to combine everything evenly. This step ensures that the leavening agent is distributed, helping your bread rise beautifully. Set this bowl aside too.
Step 3: Mix The Wet Ingredients
Now for the wet ingredients. In a separate large bowl, combine the melted butter, vegetable oil, and granulated sugar. Whisk them together until they are well mixed. Then, add the room temperature eggs and vanilla extract. Whisk again.
Next, it’s banana time! Add your mashed ripe bananas to the bowl. Give it a final mix until the bananas are incorporated into the liquid mixture. Your batter base is now ready for the next step.
Step 4: Combine Everything Together
Gently add the dry ingredients from the small bowl into the large bowl with the wet ingredients. Add the chocolate chips at the same time. Using a spatula, fold everything together until it is just combined. Seriously, be careful here.
You want to see a few streaks of flour remaining. This is very important. Overmixing develops the gluten in the flour too much, which can lead to a tough, dense loaf instead of a light and Moist Banana Bread.
Step 5: Bake To Golden Goodness
Pour your lovely batter into the prepared loaf pan and spread it out evenly. Place it in the center of your preheated oven. Let it bake for 50 to 60 minutes. Every oven is a little different, so start checking around the 50 minute mark.
To check for doneness, insert a skewer or toothpick into the center. If it comes out with a few moist crumbs attached, it’s done. Some melted chocolate on the skewer is perfectly fine. That’s just a bonus!
If you notice the top browning too quickly before the inside is cooked, you can help it. Loosely tent a piece of aluminum foil over the top of the pan. This will protect the crust while the center finishes baking.
Step 6: Cool And Serve Your Bread
Once it’s baked, carefully remove the loaf pan from the oven. Let the bread cool in the pan for about 10 to 15 minutes. Then, use those parchment paper handles to lift it out and place it on a wire rack to cool completely.
Patience is tough, I know. But letting it cool makes it much easier to slice. Once it’s at room temperature, slice it up and enjoy your delicious Homemade Banana Bread. It is worth the wait.
How To Store Leftovers
If you somehow have leftovers of this amazing Banana Bread Recipe, storing it is simple. For short term storage, you can keep it at room temperature for up to four days. Just make sure it is well wrapped.
You can wrap it tightly in plastic wrap or store it in an airtight container. This helps keep the moisture in, so every slice stays as fresh as the first. A paper towel placed in the container can also help absorb excess moisture.
For longer storage, banana bread freezes beautifully. Wrap the entire loaf or individual slices in plastic wrap, then a layer of foil. It will keep well in the freezer for up to three months. When you want a slice, just thaw it at room temperature.
Tips
Want to make your Homemade Banana Bread even better? Here are a few simple tips. First, use very ripe bananas. The darker and spottier, the better. They are sweeter and more flavorful, adding so much to the final taste and texture.
As I mentioned earlier, do not overmix the batter. This is probably the most important tip for a tender loaf. Mix only until the flour is mostly incorporated. A few little lumps are totally okay and actually preferred.
Using room temperature ingredients, especially the eggs, helps the batter come together more smoothly. It creates a more uniform texture in your finished bread. It is a small detail that makes a big difference in baking quality.
Feel free to customize this Banana Bread Recipe. You could add a cup of chopped walnuts or pecans for a nice crunch. A teaspoon of cinnamon or a pinch of nutmeg can also add a lovely warmth to the flavor profile. Experiment and have fun!
Conclusion
There you have it, a simple and rewarding Banana Bread Recipe that delivers every time. It’s the perfect way to turn something old into something new and delicious. Nothing quite beats a warm slice of this bread with a little bit of butter.
This recipe proves that making something wonderful from scratch doesn’t have to be complicated. With just a few basic ingredients and a little bit of time, you can create a loaf of what might be the best banana bread you have ever had. Enjoy every bite.
FAQ
Can I Use Frozen Bananas?
Yes, you absolutely can. Freezing overripe bananas is a great way to save them for later. Just be sure to thaw them completely before using. After thawing, pour off any excess liquid before mashing them for the recipe.
Can I Make This Recipe Into Muffins?
Of course. This batter works wonderfully for muffins. Just divide the batter into a lined muffin tin, filling each cup about two thirds full. The baking time will be much shorter, around 20 to 25 minutes. Use a skewer to test for doneness.
What If I Don’t Have An Electric Mixer?
No problem at all. This Banana Bread Recipe is actually designed to be made by hand. All you need is a whisk for the wet ingredients and a spatula for folding everything together. It is a very low maintenance recipe.
How Do I Know When The Banana Bread Is Done?
The skewer test is the most reliable method. Insert it into the very center of the loaf. If it comes out clean or with a few moist crumbs, your bread is ready. If it comes out with wet batter, it needs more time in the oven.
Can I Make This Gluten Free?
You can try substituting the all purpose flour with a good quality 1 to 1 gluten free baking flour blend. Look for one that contains xanthan gum. The texture might be slightly different, but it should still be a delicious Moist Banana Bread.
Classic Moist Banana Bread
This classic banana bread recipe is simple, straightforward, and yields an incredibly moist loaf. With hints of sweet bananas and melting chocolate chips, it’s a comforting homemade treat that’s easy to bake and sure to delight everyone.
Requirements
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Prepare a 9 by 5 inch loaf pan by greasing it well with butter or a nonstick spray. Line the pan with parchment paper, allowing some to hang over the sides.
- In a small bowl, whisk together all purpose flour, baking soda, and salt until evenly combined. Set aside.
- In a separate large bowl, combine melted butter, vegetable oil, and granulated sugar. Whisk until well mixed. Add room temperature eggs and pure vanilla extract; whisk again. Add mashed ripe bananas and mix until incorporated.
- Gently add the dry ingredients and semi sweet chocolate chips to the wet ingredients. Fold everything together with a spatula until just combined, leaving a few streaks of flour. Avoid overmixing.
- Pour batter into the prepared loaf pan and spread evenly. Bake for 50 to 60 minutes in the preheated oven. Check for doneness by inserting a skewer or toothpick into the center; it should come out with a few moist crumbs. If browning too quickly, loosely tent with aluminum foil.
- Remove from oven and cool in the pan for 10 to 15 minutes. Use parchment paper handles to lift the bread out and place on a wire rack to cool completely before slicing and serving.
Notes
Store leftovers at room temperature for up to four days, wrapped tightly in plastic wrap or an airtight container. For longer storage, freeze wrapped individual slices or the whole loaf in plastic wrap and foil for up to three months.
Use very ripe, spotty bananas for the best flavor and sweetness.
Avoid overmixing the batter, as this can lead to a tough loaf; stop mixing when a few streaks of flour remain.
Using room temperature ingredients, especially eggs, helps achieve a more uniform texture.
Nutrition
Calories
Sugar
Fat
Carbs
