A tried and true recipe for classic banana bread. As long as you have 3 bananas, and a few basic baking ingredients, and some time on your hands you can bake this delicious banana bread. Read more for banana bread baking tips!
Scroll to the bottom of the post for a printable version of the recipe & ingredients!
I have been on a smoothie kick for the past few weeks ever since we purchased a Vitamix blender. The smoothie I make is enough for two servings, and each smoothie recipe I’ve been using so far requires one banana. So, we have purchased a LOT of bananas, and at the end of this week I had four extra bananas that were just about ripe. There was no way I could finish this off by making four smoothies ahead of time. My solution to the problem? Bake banana bread!
Banana bread is fantastic, it happens to be one of my boss’s favourite desserts. I usually bring it into work and everyone helps themselves out to a slice! I also include a few tips below on how to store and freeze banana bread. One idea includes slicing your banana loaf and tightly wrapping each individual slice in seran wrap and freezing the individual slides. Then you take out one slice to accompany your lunch whenever you feel like it. Brilliant!
This recipes uses a 5 inch wide by 9 inch long baking pan that is approximately 3 inches deep. If you use different dimensions this may require different baking times.
Mash your bananas, then add milk and baking soda
This recipe requires 3 ripe bananas. I like to use a potato masher to mash the bananas, however if this is not available you can usually use a fork without difficulty. For baking, the rule of thumb is to also use whole milk (3.25%) at your final product will taste better. However, using skim, 1% or 2% is fine too. Be sure to add your 1.5 tsp of baking soda and mix your banana mixture until well combined.
In a separate bowl, whisk together flour & baking soda.
Once flour and baking soda are well combined, set aside.
Butter is most easily beaten when at room temperature. I like to leave it out for a few hours (or even overnight!) if I know ahead of time that I will be baking. If this is not possible, then I will use a specially “soften” feature on my microwave. This feature lowers the power of the microwave, gently heating the butter and softening it for use in baking. Avoid doing this without specifically using this setting, as a “30 seconds” in the microwave without a special feature can liquify your butter! I beat the butter and brown sugar together until well combined, then add one egg and vanilla extract and beat again.
Add banana mixture to butter/sugar mixture.
In this next step you are adding your banana-milk mixture to your butter/sugar mixture. I use the beater on a low setting once again to combine the ingredients.
Next, add your flour mixture & fold into batter.
Add the flour mixture in halves, so that mixing it is a bit more manageable as your using your spatula to stir. This part, mixing your wet and dry ingredients is always a strangely satisfying process.
Add 1 1/4 cup chocolate chips to batter.
I don’t like raisins in my banana bread, but chocolate chips I’ll take any day! These are semi-sweet chocolate chips that I added. I used a spatula to fold them.
Pour batter into greased bread baking pan.
Grease your baking pan with shortening or butter beforehand so that removal from the baking pan later is easier.
Bake for 60 minutes at 350 degrees Fahrenheit.
Unfortunately breads take quite a while to bake. Set a timer, and do something else. I usually like to spend this time cleaning up around the kitchen and/or typing up the recipe directions like I am now ;).
Remove from pan, and serve!
These are best when fresh from the oven as the chocolate chips are slightly gooey and the bread is warm, moist and still a little steaming! Sometimes you can serve with a little bit of unsalted butter and a nice cup of hot tea.
When removing your bread, use a long flat spatula to cut around the edges. You may then carefully slide the banana bread out of the pan onto a cooling rack.
When slicing your banana bread, use a long serrated knife. Long serrated knives reduce the amount of crumbs you create when slicing to serve.
Storage tips – Once bread has completely cooled, store in an air tight container at room temperature and consume same day. Otherwise you can slice your bread ahead of time, and wrap the individual pieces in seran wrap or zipblock bag. This is a great small snack to wake with you for lunch. This way, you can take it out of the freezer in the morning, and by lunch your banana bread would have thawed! If you plan on keeping it over several days, store in air tight container and place in fridge for up to 5 days. Banana bread can be frozen between 2 to 4 months.
Freezing tips – I opted to freeze extra pieces, however if you plan on freezing your banana bread, ensure it has completely cooled, as the condensation can sling to the container and seran wrap, as well as the surface of your bread, resulting in a soggy loaf when it thaws from freezing.
Thawing Tips – A bread loaf takes 3 hours to thaw at room temperature. Once cooled down, you can reheat it to add a bit of warmth to your bread before you eat it!
Storage tips from leaf.tv.