There are several reasons that I am happy to see bananas getting just a little too ripe in my kitchen and this banana bread is right at the top of that list. It is moist, buttery and incredibly delicious with just the right amount of sweetness. You are going to love this banana bread…
This recipe can be made with several variations and in several different forms. Let me explain…
Today, I added dark chocolate chunks to this gorgeous loaf of banana bread, but you can add any type of chocolate, chopped walnuts or raisins or a combination of these add ins… or just bake it up plain!
This recipe can be baked in either two standard depth 8″x4″ loaf pans, an 8″x8″ square baking dish or a deep 9″x5″ loaf pan, whichever is easiest for you. Using 2 smaller loaf pans or the square baking dish will result in a shorter loaf, but while the larger loaf pan will result in a taller more impressive loaf, it does take longer to fully bake.
The bottom line is… you’ve got options! Let’s get started…
Let’s start with the add-ins. If you want to add chocolate, nuts or raisins into your banana bread, add 1 cup into a small bowl along with 2 tablespoons of all purpose flour. Toss until the chips, nuts or raisins are all coated in flour. This will help keep them evenly distributed throughout the loaf during baking. It’s a simple trick that works really well!
When it comes to choosing your bananas, the more ripe, the better. Why, you ask? The more a banana ripens, the more the starches have had time to break down onto sugars making them sweeter and more flavorful. This recipe calls for 3 medium bananas mashed until smooth. This should give you 1 1/3 cups of mashed banana and that is exactly what we are looking for.
In a large bowl, vigorously whisk 1/2 cup of softened butter with 1/2 cup of granulated sugar and 1/2 cup of brown sugar until creamy and then add 2 large eggs, 2 teaspoons of vanilla extract, 1/2 cup of greek yogurt or sour cream and the mashed bananas and whisk until fully incorporated.
Add the remaining flour (1 1/3 cups) along with 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of nutmeg, 1/2 teaspoon of salt and 1/4 teaspoon of cloves and mix until just combined.
If you are adding the chocolate, nuts or raisins into your loaf, gently fold them into the batter until evenly distributed, but avoid over mixing the batter.
Depending on which baking dish you decided to use for this recipe, butter the interior or spray with your favorite non-stick spray and line with parchment paper. You can technically just line the bottom of the pan, but I prefer to create a sling by cutting a long narrow rectangle piece of parchment paper that will leave a little extra hanging over each side. This will help to easily lift the loaf out of the pan after baking.
Transfer the banana bread batter into your loaf pan/pans or baking dish and place on the center rack of a preheated 350 degree oven.
The baking times will vary a bit depending on which baking dish you decide to use. If you decided to divide the batter between two 8″x4″ loaf pans, then your banana bread should be done between 45-60 minutes. Baking this batter in an 8″x8″ square baking dish will be around the same amount of time.
Now if you are going with the deep 9″x5″ loaf pan, your banana bread will take 65-70 minutes to bake through. Keep an eye on the loaf as it bakes and cover the loaf loosely with foil if it begins to get too brown during the end of the bake.
The loaf is fully baked when it feels set in the center and a toothpick will come out with only a few dry crumbs on it. Don’t take it out too early. If the center is not set, then let it stay in a little longer. It will be worth the wait…
Allow the banana bread to cool for about 10 minutes in the baking dish and then carefully transfer the loaf directly onto a cooling rack.
Unlike yeast bread, you can slice this loaf up while it is still nice and warm. You do want to give it enough time to set up a bit, but slice yourself a piece while it is still warm… you’ll be so glad that you did…
The fact that I tossed the chocolate chips in a little flour before adding them to the batter kept them nicely distributed throughout the loaf as it baked, so each bite has little bit of chocolatey goodness. This will work on nuts, dried fruit or chocolate chunks, if you don’t have chips on hand.
This banana bread is absolutely amazing. Beautiful banana flavor, a rich butteriness that is well balanced with the combination of brown sugar and granulated sugar. The outer crust is chewy and the inner texture is moist and tender.
Adding the chocolate chips adds another layer of melty sweetness to this banana bread, but I also love the addition of walnuts, pecans, raisins, dried cranberries.. whatever you love! There are a lot of great options to add into this banana bread, but it is amazing just as it is…
If you are looking for a great banana bread recipe that will give you consistent loaves of delicious, moist, flavorful bread, then give this one a try. You are going to love it!
Banana Bread
Ingredients
- 3 medium very ripe bananas, mashed smooth (1 1/3 cups)
- 1/2 cup of butter, softened
- 2 large eggs
- 1/2 cup of full fat Greek yogurt or sour cream
- 1/2 cup of granulated sugar
- 1/2 cup of brown sugar
- 2 teaspoons of vanilla extract
- 1 1/2 cups of all purpose flour
- 1 teaspoon of baking soda
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of salt
- 1/4 teaspoon of cloves
- 1 cup of chocolate chips, walnuts or raisins (optional)
Instructions
- Preheat your oven to 350 degrees
- Add 1 cup of chocolate chips, nuts or raisins and 2 tablespoons of all purpose flour in a small bowl, toss to coat and set aside for now
- In a large bowl, vigorously whisk 1/2 cup of softened butter with 1/2 cup of granulated sugar and 1/2 cup of brown sugar until creamy
- Add 2 large eggs, 2 teaspoons of vanilla extract, 1/2 cup of greek yogurt or sour cream and the mashed bananas and whisk until fully incorporated
- Add the remaining flour (1 1/3 cups) along with 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of nutmeg, 1/2 teaspoon of salt and 1/4 teaspoon of cloves into the bowl and mix until the dry ingredients are just combined
- Gently fold the flour coated chocolate chips, nuts or raisins into the batter (optional)
- Transfer the banana bread batter into a buttered and parchment lined baking dish (either two 8"x4" loaf pans, an 8"x8" baking dish or a deep 9"x5" loaf pan)
- Bake in a 350 degree oven until a toothpick comes out of the center with only dry crumbs (45-60 minutes for two 8”x4” loaf pans or an 8”x8” square baking dish and 70-80 minutes for a deep 9”x5” loaf pan)
- Cover the banana bread loosely with foil if browning too much towards the end of the bake (optional)
- Once fully baked, allow the banana bread to cool in the pan for 10 minutes before transferring the loaf directly onto a cooling rack to continue cooling
- Slice banana bread and enjoy!
- Store leftovers in an airtight container at room temperature or in the refrigerator
