If you’re anything like me, bananas are a staple in the house. No matter what, I always make sure to pick some up at the store. They are such a quick and simple snack and a great addition to any smoothie.
But, because I’m human, sometimes (A lot of the time) I totally forget about them and they begin to turn brown, sometimes really brown. My fiance on the other hand always notices and chooses not to eat them because he knows what’s next: banana bread.
I know there are a TON of banana bread recipes out on the internet, but after many, many loaves I’ve switched things up and really fine-tuned my recipe.
Banana Bread Ingredients
- 5 tbsp. unsalted butter (melted)
- ½ cup light brown sugar
- 1 egg
- 1 tsp. vanilla extract
- 3-5 ripe bananas
- 1.5 cups of flour
- 1 tsp. of baking soda
- ½ tsp. baking powder
- ¼ tsp. pink Himalayan salt
- ¾ cup semi-sweet chocolate chips
- ¼ cup mini semi-sweet chocolate chips
- Preheat oven to 350 ° and Prepare a baking dish of your choice
- Combine brown sugar and melted butter until sugar is dissolved
- Mix in egg, vanilla extract, and banana
- In a separate bowl, combine flour, baking soda, baking powder, and salt
- Add dry mixture to wet ingredients
- Fold in chocolate chips
- Bake at 350 ° for 45 minutes
- I use more bananas. When I first started baking banana bread it was always on the drier side. My cousin kindly pointed this out one year at Thanksgiving. Since then I played around with my recipe and discovered more banana was better.
- I add chocolate chips- two different kinds to be exact. I began doing this out of necessity because I ran out of regular-sized chips and had some minis in the pantry. Ever since then…it just stuck.
- I don’t usually pre-mash my bananas. I simply add them to my wet ingredients and they get “mashed” as I begin to mix. I also like bigger pieces of banana in my bread
The end result, dare I say it, is super *moist,* chocolatey, and delicious. Also, I do need to say: I’m not a baker and there is no proper “food science” behind my recipe. It tastes good and that all I really care about. So without any more rambling, here is my recipe:
Banana Bread Tips + Tricks
- I make sure to use the brownest bananas I have on hand. The darker they are, the sweeter
- I use a loaf pan and line it with parchment paper. I like this method because you don’t have to worry about the bread sticking to the pan and the cleanup is super minimal
- I don’t actually measure my chocolate chips. I just eyeball it and it always works out great
Let me know if you try this recipe out! Also, let me know in the comment what your favorite recipes are. I foresee a lot of baking in my future over these next few weeks. I would love to try something new.