Description
Moist and tender banana bread with chocolate chip and nut variations, perfect for breakfast or snacks.
Ingredients
Scale
- 3–4 medium overripe bananas, mashed
- 2 cups all-purpose flour
- ¾–1 cup granulated or brown sugar
- 2 large eggs
- ½ cup neutral oil or melted butter
- 1 tsp baking soda
- ½ tsp baking powder (optional)
- ½ tsp salt
- ½–1 tsp cinnamon
- 1–2 tsp vanilla extract
- ½–1 cup chocolate chips
- ½–1 cup walnuts or pecans, chopped
- ½ cup sour cream or Greek yogurt
- ¼–½ cup buttermilk
Instructions
- Preheat: Preheat oven to 350°F (175°C). Grease or line your chosen pan.
- Whisk Dry: In a bowl, whisk flour, baking soda, baking powder if using, salt, and cinnamon.
- Mix Wet: Mash bananas until smooth. Stir in sugar, eggs, oil or melted butter, vanilla, and optional sour cream or yogurt.
- Combine: Fold dry mixture into wet until just combined. Add chocolate chips or nuts. Do not overmix.
- Bake: Loaf pan (9×5) 55–70 min; 9×13 pan 28–35 min; muffins 18–22 min. Tent with foil if browning too quickly.
- Cool: Rest 10–15 minutes in pan, then transfer to a rack. Add glaze if desired.
- Variations: Gluten-free flour works 1:1. For vegan, use flax eggs (1 tbsp flax + 3 tbsp water per egg). Lower sugar by ¼ cup if desired.
Notes
For high altitude, increase oven temperature slightly and shorten bake time. Bananas make this recipe unsuitable for keto diets.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
Keywords: Joanna Gaines Banana Bread Recipe