Description
This moist and flavorful old fashioned banana bread recipe delivers a classic treat bursting with ripe banana goodness, enhanced with chocolate chips and crunchy nuts. Perfect for breakfast, snacks, or dessert, this easy-to-make loaf combines simple ingredients to create a rich, tender crumb and a delightful texture.
Ingredients
Scale
Banana Bread Batter
- 3 medium ripe bananas (mashed)
- 1 cup white granulated sugar (can substitute with brown sugar)
- 1/2 cup canola oil (or melted butter)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract (optional)
- 1 cup all purpose flour (sifted)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-Ins
- 1 cup chocolate chips (for a sweet twist)
- 1/2 cup chopped nuts (Pecans or Walnuts)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×5 inch loaf pan with nonstick cooking spray and line the bottom and sides with parchment paper to ensure easy removal of the banana bread after baking.
- Mash Bananas: In a large mixing bowl, mash the 3 medium ripe bananas using a fork until the mixture is smooth and free of large lumps, providing the base moisture and sweetness for the bread.
- Combine Wet Ingredients: Add the white granulated sugar to the mashed bananas and mix thoroughly to combine. Then stir in the 2 large room temperature eggs, 1 teaspoon vanilla extract, and 1/2 cup canola oil until the mixture is well combined and uniform.
- Mix Dry Ingredients: In a separate bowl, sift together the 1 cup all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. This step ensures even distribution of leavening agents and prevents lumps.
- Combine Wet and Dry Mixtures: Gently fold the dry ingredients into the wet banana mixture until just combined to avoid overmixing, which can result in a dense bread. Then fold in 1 cup chocolate chips and 1/2 cup chopped nuts to add sweet bursts of flavor and a crunchy texture throughout.
- Bake: Pour the batter into the prepared loaf pan and bake in the preheated oven for 40-45 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Cool and Serve: Once baked, allow the banana bread to cool completely in the pan on a wire rack to set properly. Then carefully remove it from the pan by lifting the parchment paper and slice to serve.
Notes
- Use extra ripe bananas for maximum sweetness and moistness.
- You can substitute brown sugar for white sugar to add a slight molasses flavor.
- Room temperature eggs help ensure even mixing and better texture.
- Do not overmix the batter once the flour is added to prevent tough bread.
- Allow the bread to cool fully before slicing to avoid crumbling.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Optionally, freeze the banana bread wrapped tightly in plastic wrap and foil for up to 3 months.
