Banana Bread Recipe

banana-bread

This recipe is my favorite banana bread recipe!

It is so simple & fast and most important~ delicious!

I decided to add chocolate chips and a streusel topping (because I almost always have streusel topping in bulk in my freezer! I highly recommend getting into that fabulous habit!)

You can of course omit all of those things if you want to have a traditional unadulterated banana bread.

If you choose to omit them, there is no need to change the flour or any of the other ingredients.

If you are a nutty banana bread person then feel free to add nuts in place of some of the chips (or all of the chips!)

I also have a vegan variation below and quite honestly I think I like it better than the egg/butter version!

I make this recipe in a pot since I have to melt the butter first of all ~ so why not keep the cleanup easy too!

No mixer required~ it really doesn’t get any easier than this!

5.0 from 2 reviews
Banana Bread Recipe
 
Prep time
Cook time
Total time
 
Preheat the oven to 375 ° F and prepare a standard sized loaf pan with Pan Grease
Prepare the streusel topping and reserve in the freezer until last
You may notice in the video I am using 1 glass loaf pan & 1 metal pan. This is only because I did not have 2 of the same, I do not prefer glass baking dishes, they tend to overbake the outsides before the insides are done.
Author:
Serves: 2 loaves
Ingredients
  • Unsalted Butter 16 Tablespoons (226g)
  • Granulated Sugar 1 cup (200g)
  • Light Brown Sugar 1 cup (210g)
  • Eggs 4 large (200g)
  • Vanilla Extract 1 teaspoon (5ml)
  • Ripe Bananas 4 medium (approx 560g)
  • All Purpose Flour 2 cups (250g)
  • Cake Flour 2 cups (240g)
  • Baking Soda 2 teaspoon (10g)
  • Cinnamon 2 teaspoon (8g)
  • Salt 1¼ teaspoon
  • Chocolate Chips 2 cups (340g)
Instructions
  1. In a large pot begin melting the butter on the stove over high heat.
  2. Add the sugars and stir with a wooden spoon over medium-high heat until the butter is melted and the sugar is distributed throughout.
  3. You will have a slushy looking buttery sugary mixture, you are not trying to make candy- so do not heat the sugar butter mixture more than enough to melt the butter and get the sugars distributed.
  4. Turn off the heat and continue stirring for about a minute to release some of the heat and cool the mixture only slightly before adding the eggs. You want to be sure you are not making "Egg Drop Banana Bread" if the mixture is too hot you will start cooking the raw eggs once you add them.
  5. Next combine the eggs and vanilla extract and add to the sugar/butter mixture and stir well.
  6. Next add your mashed bananas and stir well.
  7. Combine the flours with the baking soda, cinnamon and salt and add to the pot all at once. Stirring well to incorporate.
  8. Last add the chocolate chips and the nuts if you are using them.
  9. Pour the batter into the prepared pan and top with frozen reserved streusel topping
  10. Bake in a preheated 375 °F oven for 20 minutes then turn the temperature down to 325°f for another 30-40 minutes
  11. A toothpick inserted into the center should have moist crumbs, not raw batter.
Notes
Store at room temperature for 3 days wrapped well for freshness

You can refrigerate it for up to 10 days or freeze- wrapped well - for up to 2 months

VEGANIZE THIS RECIPE!

5.0 from 2 reviews
Vegan Banana Bread Recipe
 
Prep time
Cook time
Total time
 
This recipe is for 1 loaf, adjust accordingly
Author:
Serves: 1 loaf
Ingredients
  • Earth Balance Buttery Sticks 8 Tablespoons (113g)
  • Granulated Sugar ½ cup (100g)
  • Light Brown Sugar ½ cup (105g)
  • Ground Flax Seeds 4 Tablespoon (16g)
  • Hot Water 6 Tablespoons (90ml)
  • Vanilla Extract 1 teaspoon (5ml)
  • Ripe Bananas 2 medium (approx 280g)
  • All Purpose Flour 2 cups (250g)
  • Baking Soda 1 teaspoon (5g)
  • Cinnamon 1 teaspoon (3g)
  • Salt ½ teaspoon (3g)
  • Chocolate Chips 1 cup (170g)
Instructions
  1. Combine ground flax seed with hot water and whisk smooth
  2. Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
  3. In a large pot begin melting the earth balance on the stove over high heat.
  4. Add the sugars and stir with a wooden spoon over medium-high heat until the earth balance is melted and the sugar is distributed throughout.
  5. You will have a slushy looking buttery sugary mixture, you are not trying to make candy- so do not heat the sugar butter mixture more than enough to melt the butter and get the sugars distributed.
  6. Add the flax eggs and vanilla extract and stir well.
  7. Add the mashed bananas and stir well.
  8. Combine the flours with the baking soda, cinnamon and salt and add to the pot all at once. Stirring well to incorporate.
  9. Last add the chocolate chips and the nuts if using them.
  10. Pour the batter into the prepared pan and top with ¾ cup frozen reserved vegan streusel topping Bake in a preheated 375 °F oven for 20 minutes then turn the temperature down to 325°f for another 30-40 minutes
  11. A toothpick inserted into the center should have moist crumbs, not raw batter.
Notes
Store at room temperature for 3 days wrapped well for freshness


You can refrigerate it for up to 10 days or freeze- wrapped well - for up to 2 months

STREUSEL TOPPING RECIPE-

I recommend to double or triple this recipe to store in the freezer for whenever you want to streusel-ize your creations!

5.0 from 2 reviews
Streusel Topping
 
For VEGAN version- substitute the butter with Earth Balance Buttery Sticks
Author:
Serves: 1 cup
Ingredients
  • All Purpose Flour 1 cup (125g)
  • Light Brown Sugar ¾ cup (158g)
  • Salt ¼ teaspoon
  • Ground Cinnamon ¼ teaspoon
  • Unsalted Butter COLD 6 Tablespoons (85g) *Or vegan earth balance buttery sticks
Instructions
  1. Cut the cold butter (or earth balance) into cubes the size of peas
  2. Cream all the ingredients together until it resembles crumbly wet sand
  3. Freeze until ready to use.
 

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28 Comments

  1. Hi Gretchen
    Looks yummy! Do you think I can make this recipe into mini muffins and just cook for a shorter time frame?
    Thanks!

  2. Hi gretchen!! This looks divinnneee! Can this be bakes into two 8 inch cake pans to do up cakes??
    And may i just knw as well u always mention if a recipe can be put into a 2 8 inch pan or 3 7 inch pan what nt. hw do we do the math??? Itll be so helpful if u cld help me out with that too . Nonetheless much love from Singapore!!

    1. HI Thanks! Yes to 2-8″ cakes! But I’m thinking it may be more like 3 layers of 8″?? Just be sure to fill slightly more than half full to avoid overflow and you are good to go!
      I dont have any “math” or chart of anything I use, so Im really not very helpful there! But I just make sire to fill pans half full no matter what size I am using

  3. Hi Gretchen
    In the original recipe, can i substitute the butter with vegetable oil? If so is it a 1 to 1 ratio?
    Thanks

  4. Hey Gretchen

    Hello from the land down under 🙂 Once gain, thanks for sharing all your wonderful tips and recipes.

    Question… Can I substitute the all purpose flour for just cake flour? Can’t wait to try out your recipe. My grandsons would love it, minus the choc chips though. That would be the adulterated version for myself 🙂

    Keep smiling xx

    Cheers!

  5. Hi Gretchen
    Can i substitute cake flour with all purpor flour? It is hard to find cake flour in my country
    Thanks

  6. Hi Gretchen,

    In your previous chocolate chip walnut banana bread, you used frozen then thawed bananas as ‘banana puree’. Is that still ok for this recipe? I have a load in my freezer! 🙂

  7. We’re going bananas over this banana bread! My chocolate chips seems to be floating above instead of in the middle of the bread though. But it becomes goey melty chocolate syrup when we eat them. Still going bananas!

  8. Hi Gretchen..ur recipes r so loveable for me. Love them. Am wondering what should i do with the ratio if i like to subtitute the banana to carrot. I need your suggestions since am a newbie in baking..God bless u.

  9. Hi Grechen is this the same as your moist banana cake from grechens bakery previous videos? I can’t find on Internet or your blog, Also I don’t understand why my cake sinks in he middle when I make a banana cake, I am using a 10inchx 3 inch pan. What am I doing wrong please. Thank you

  10. hi Gretchen:

    hope you are doing well in Florida. I want to bake the banana bread in 3 x 5 loaves for Christmas gifts. how long should I bake them for if I am using those pans? Thanks Gretchen for all of your help, expertise and just care that you have showed us over the years. you have definitely make me a better baker and I am truly grateful to have you in my life.

  11. Hi Gretchen,
    Loved the video of banana streusel coffee cake with chocolate chips recipe. Would love to get the exact recipe but when I click on the link given beneath the video, I am getting the recipe for banana bread. The banana bread recipe with chocolate chips does not include buttermilk in the ingredients.
    Please could you post the recipe for the coffee cake you demonstrate in the video. Would love to try that out…..looked divine!
    Awaiting your response.
    Thank you.
    Love your posts!
    Naiyya

  12. Hi Gretchen, I tried this recipe… my loaf tastes great but choco chips sat at the bottom. What could the reason be? Please share where did I go wrong!

    1. Hmm, I never seem to have this trouble, but for many that do they will toss the chips in flour before adding to the batter this helps to suspend them in the batter

  13. Is it necessary to use earth balance buttery sticks for the vegan recipe or can I use regular vegan butter from the tub?

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