This post may contain affiliate links. If you make a purchase through an affiliate link, I will earn a commission at no extra cost to you. Mama needs some moula to keep this lil blog a truckin’ so thank you for your support. Xo.
Banana bread is a classic and beloved baked good that is perfect for any occasion. Whether you’re looking for a tasty breakfast option, a sweet snack, or a dessert, banana bread is sure to satisfy. This recipe is simple to follow, and the results are a moist, flavourful loaf that is sure to please.
Most requested.
When asked about my most popular dessert, many are surprised to hear that my go-to treat is this banana bread. In fact, it’s such a favourite among my friends that they’ve even requested it as a substitute for birthday cakes. My secret ingredient? Raw sugar. A sprinkle on top adds a delightful crunch that elevates the soft banana bread to new heights of deliciousness. It’s a simple trick, but it never fails to impress and delight my hungry friends.
One of the great things about this recipe is that it is incredibly versatile. You can add nuts, dried fruits, or even different types of chocolate chips to make it your own. I love this recipe with toasted walnuts added in to give an extra crunch. Cinnamon is an optional addition but it gives the banana bread a lovely warming flavour. So good.
Pro tip: when I filmed this recipe, my bananas were super green. If you are in a pinch and only have green bananas, pop them onto a tray and into a 300F oven for about 45 minutes or until they’re completely blackened and soft. Boom. Ripe bananas. Let them cool completely before using in the recipe.
Chocolate Chip Banana Bread
Ingredients
- 3 super ripe bananas*
- 2 eggs
- ¼ cup butter melted
- ¼ cup neutral oil like vegetable, canola etc.
- ⅓ cup buttermilk
- 1 tsp vanilla extract
- 1 cup light brown sugar packed
- ½ cup white sugar
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp sea salt
- 1 tsp cinnamon optional
- ¾ cup chocolate chips
- 1 tbsp raw sugar for topping
Instructions
- Let the buttermilk and eggs come to room temperature for a few hours before making the banana bread.
- Preheat the oven to 350F.
- Line a 9”x5” loaf pan with parchment paper.
- In a large bowl, mash the bananas thoroughly and whisk in the eggs, melted butter, oil, buttermilk and vanilla, one at a time. Alternatively, you can use a food processor to blend the wet ingredients together before adding it to the large bowl.
- Whisk in the brown and white sugar until fully incorporated.
- Sift in the flour, baking soda, salt and cinnamon and fold them into the batter until just combined. Use a spatula to scrape down the sides of the bowl and ensure all ingredients are fully incorporated.
- Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and sprinkle with raw sugar.
- Bake for 90 minutes, or until a toothpick inserted into the centre of the loaf comes out with just a few crumbs clinging to it.
- Allow the loaf to cool completely before slicing.
