I’m sure you’ve been swamped by the numerous banana bread recipes online. Yes, this is another one, but seriously it is so good, and I mean, who doesn’t like banana bread?
This recipe is for my little brother. Banana is his favorite fruit and he can’t eat enough of it. This banana bread is his favorite way to eat bananas, especially when I add some chocolate in it.
I used to bake (2 loaves) almost every week for him and his roommates when they were in school and just thinking about it makes me nostalgic. In less than a day, everything would be gone. With a glass of milk, they were like little kids enjoying their treats. I haven’t made a single loaf of banana bread since he graduated almost 6 months ago, until finally I made this batch. We ended up having a couple ripe bananas and instead of wasting them, I put them to the best use there is. The house is smelling delicious and I can’t resist having a piece before everyone’s home.
I try to make two loaves at a time since it gets gobbled up so fast.
- 160g (1 1/4 cup) of all-purpose flour
- 1 tsp of baking powder
- 1/2 tsp of baking soda
- 1/4 tsp of salt
- 2 large and very ripe bananas, mashed
- 150g (3/4 cup) of granulated sugar
- 2 large eggs
- 113g (1/2 cup) of melted butter
- 120 ml (1/2 cup) of milk
- 90g (1/2 cup) semisweet chocolate chunks
- 65g (1/2 cup) walnuts
- Preheat the oven to 350 degrees F. Grease or spray a 9 x 5 inch loaf pan.
- In a bowl, mix together the flour, baking soda, baking powder and salt.
- In another bowl, mix the mashed banana and the sugar. Add the eggs, melted butter and milk. Combine dry ingredients slowly with a spatula.
- Add in chocolate, walnuts or half of both if you can’t decide.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until the top is golden brown and a knife inserted into the center comes out clean.
- Remove from oven and let it cool completely before removing the banana bread from the pan.
- This recipe is good for one loaf, feel free to double it as I always do.
- For those who don’t like walnuts, you can easily replace them with pecans, macadamia or hazelnuts.