Best Easy Banana Bread with super-moist texture, buttery banana and maple syrup flavors, perfectly sweet with incredibly dark chocholate chips. This is the best ever banana bread recipe and if you haven’t tried it yet, now’s the time.
Only Use the Ripest Bananas
Just about the only requirement for making banana bread is that you use ripe bananas. Once the skins start to develop freckles and the fruits are just a little too soft for pleasurable snacking, then it’s banana bread time. Letting your bananas ripen even longer — until the skins are brown and the fruit falls apart when you peel it — will make your bread even more strongly banana-flavored and richer.
Banana Bread Flour Options
This recipe is flexible! Any of the following flours will work well. I love to use whole wheat flour and all purpose gluten-free flour.
Gluten-free all-purpose flour blend
Whole wheat flour
How to Freeze Banana Bread
You can freeze banana bread using these instructions to preserve its fresh flavor and texture for months!
Cool baked banana bread completely.
Tightly wrap the loaf or slices (individually or grouped) in 2-3 layers of plastic wrap or aluminum foil.
Place wrapped banana bread in a large freezer-friendly storage bag or reusable container.
Date the bag and freeze for up to 3-4 months. Thaw wrapped or unwrapped in the refrigerator or at room temperature.
How many bananas do I need for banana bread?
Typically 3-4 pieces.
How long does banana bread last?
Wrapped tightly in foil or plastic wrap, banana bread will last up to 5 days. You can freeze banana bread, too, and it will last up to 3-4 months in the freezer.
The Best Chocolate Chips for Baking?
We used dark chocolate chips since the bread was already plenty sweet with the overripe bananas and bit of sugar, but it really is based on preference.
Heat the oven to 180°Cand prep the pan. Line an loaf pan with parchment paper, letting the excess hang over the long sides to form a sling. Spray the inside with cooking spray.
Melt the butter. Melt the butter in the microwave or over low heat on the stovetop.
Mash in the bananas. Peel the bananas and add them to the bowl. Using the end of the whisk or a dinner fork, mash them into the batter. Leave the bananas as chunky or as smooth as you prefer. I prefer smooth bananas.
Dry ingredients. In a separate bowl, whisk together: 250gr of flour, 100g granulated sugar, 1 tsp vanilla, 1/2 tsp salt, 1 1/2 tsp baking powder, 1 tbsp chia seed
Wet ingredients. Add 200 g melted butter, 2 eggs, 85 ml maple syrup and mix to combine.
Mix all together. Add the dry ingredients to the wet ingredients and mix together with a spatula just until combined.
Then add mashed bananas, and dark chocolate chips, give a mix and do not over mix.
Then, pour the batter into a greased loaf pan and sprinkle remaining chocolate over the top.
Bake for 50 to 65 minutes at 180°C. Bake until the top of the cake is caramelized dark brown with some yellow interior peeking through and a toothpick or cake tester inserted into the middle comes out clean, 50 to 65 minutes. Baking time will vary slightly depending on the moisture, your oven and sugar content of your bananas — start checking around 45- 50 minutes and then every 5 minutes after.
Cool in the pan for 10 minutes. Set the loaf, still in the pan, on a wire cooling rack. Let it cool for 10 minutes — this helps the loaf solidify and makes it easier to remove from the pan
Remove from pan and cool another 10 minutes. Grasping the parchment paper sling, lift the loaf out of the pan and place on the cooling rack. Cool for another 10 minutes before slicing
You only need a whisk or spatula for the batter. You’re only looking to mix everything together until you no longer see streaks of flour. This way, the banana bread stays on the lighter, moister side instead of heavy and flat.
Note: Banana Bread Muffins: Use this banana bread recipe to make 12 banana bread muffins. Pour the batter into a lined or greased muffin pan then bake until a toothpick inserted in the center comes out clean.