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.
Serves: 2 loaves
  • 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)
  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.
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
Recipe by Gretchen's Bakery at