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banana bread
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Classic Banana Bread

A classic recipe to make use of bananas that are too ripe to eat but not yet spoiled. There is plenty of wiggle room in this recipe to make it your own
Course Bread, Breakfast, Dessert, Snack
Cuisine American
Keyword banana, bread, chocolate, pumpkin, walnuts
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings 1 loaf

Equipment

  • 1 8x5 inch loaf pan
  • Parchment Paper
  • Stand Mixer not needed if you're not whipping the butter

Ingredients

  • 112 grams Unsalted Butter 1 stick
  • 200 grams Sugar (1 cup)
  • 2 Large Eggs
  • 59 ml Milk (1/4 cup)
  • 5 ml Vanilla Extract (1 tsp)
  • 3 ripe bananas (roughly 348 grams)
  • 240 grams AP flour (2 cups)
  • 5 grams Baking soda (1.5 tsp)
  • 2 grams Salt (1/2 tsp)
  • 87 grams chocolate chips (can also use walnuts or a mixture of the two)

Instructions

  • Preheat your oven to 350 degrees Fahrenheit and set the rack to the middle of the oven.
  • Line the bottom of your loaf pan with parchment. Leave some excess on the sides of your parchment to help with removing it from the pan. Spray with cooking spray. Set aside until ready to use.
  • If making by hand, melt the butter and whisk together with the sugar. If using a stand mixer, soften the butter and add to the bowl of the stand mixer along with the sugar and whip until light and fluffy using the paddle attachment.
  • Add the eggs and whisk until well combined
  • Add the milk and vanilla extract and whisk until smooth
  • In a separate bowl, add the bananas and mash until they reach the desired level of smoothness. Add to the butter and sugar mixture and whisk until smooth.
  • Using a spatula, add the flour, baking soda, and salt to the mixture and stir until just combined and flour is just incorporated.
  • Sprinkle the chocolate or nuts over the top of the batter and fold into the batter gently using a spatula.
  • Pour the batter into the prepared loaf pan and smooth the top of the batter with the spatula
  • Bake for 50-65 minutes or until the top of the bread is a deep golden brown and a toothpick inserted into the loaf comes out clean. Baking time will depend on the moisture level/size of your bananas. After 50 minutes, check every 5 minutes until done.
  • Remove from the oven and set to cool in the pan on a wire rack for ten minutes.
  • After ten minutes, lift the loaf out of the pan and let cool on the rack for another ten minutes before slicing and serving.