We never run out of banana at home, but sometimes, they ripen faster than we can eat them. Instead of letting them go to waste, I love turning them into something delicious—like this Banana Bread!
It’s super easy to make, and the whole house smells amazing while it’s baking. Plus, it’s a perfect snack for merienda or even breakfast. If you’ve got overripe bananas sitting on your counter, don’t throw them away—let’s make some Banana Bread instead!
Why is Banana Bread a Must Try!
I am not really into baking, but Banana Bread is one of those recipes that changed my mind. It’s so simple and forgiving—even if you’re a beginner in the kitchen, you can make it without stress. Plus, it’s a great way to use up those bananas that are a little too ripe to eat on their own. The best part? It’s deliciously moist, not too sweet, and you can even add your favorite mix-ins like nuts or chocolate chips. Trust me, once you try it, you’ll keep coming back to this recipe.
Banana Bread Ingredients
All-purpose flour: This is the foundation of your banana bread, giving it that perfect, fluffy texture we all love.
Baking powder & baking soda: These little guys are the magic makers, helping your bread rise and stay light and airy.
Salt: Just a pinch to bring out all the wonderful flavors in your bread.
Cinnamon: Adds a cozy, warm flavor that pairs perfectly with the sweetness of the bananas.
Milk: Keeps the bread nice and moist, making each bite soft and tender.
Vinegar: When mixed with milk, it turns into a quick homemade buttermilk that adds extra tenderness to your bread.
Bananas: The star of the show! Overripe bananas are what make this bread naturally sweet and super moist.
Brown sugar: Adds a rich, caramel-like sweetness that complements the bananas perfectly.
Eggs: These are the glue that holds everything together, giving your bread a great structure.
Coconut oil: Keeps your banana bread moist and adds a subtle, nutty flavor.
Vanilla: Just a splash gives the bread a lovely, sweet aroma that ties all the flavors together.
Chocolate chips: The ultimate treat! These melt into gooey pockets of sweetness that make each bite extra special.
How To Make Banana Bread
Make the Milk Mixture
First, combine ½ cup of milk with 1 tablespoon of vinegar. This is your homemade buttermilk! Set it aside for a few minutes while you prepare the rest of the ingredients.
Mix the Dry Ingredients
In a separate bowl, mix together the all-purpose flour, baking powder, baking soda, salt, and cinnamon. This is your dry mix that will give your banana bread that perfect texture. Set it aside for now.
Prepare the Bananas
Grab your ripe bananas and smash them until smooth. I usually use a fork for this—it works great! Once they’re nice and mashed, add the eggs and mix everything together until well combined.
Stir in the Sugars and Oils
Now, it’s time to add the sweet stuff. Stir in the brown sugar, white sugar, coconut oil, and a splash of vanilla extract. Mix it all together until everything is well combined and looking delicious.
Add the Milk Mixture
Remember that milk mixture you set aside? Time to bring it back! Stir it into your banana mixture until it’s all combined. This will make your bread super moist and tender.
Prepare the Chocolate Chips
Before adding the chocolate chips, toss them with a little flour. This trick keeps them from sinking to the bottom of the batter. You want chocolate in every bite!
Combine Wet and Dry Ingredients
Gently fold the wet and dry ingredients together. Be careful not to overmix—just until you don’t see any more flour streaks. Then, fold in the flour-coated chocolate chips.
Prepare the Pan
If you’re making muffins, portion the batter into paper-lined muffin cups. If you’re making a loaf, line the pan with parchment paper for easy removal later. If you’re feeling extra indulgent, sprinkle some more chocolate chips on top!
Preheat and Bake
Preheat your oven to 180°C (350°F). For muffins, bake them for about 30 minutes. For a loaf, bake it for 1 hour. To check if it’s done, insert a toothpick into the center—if it comes out clean, your banana bread is ready!
Cool and Enjoy
Once baked, remove from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely. And that’s it—your banana bread is ready to enjoy!
Tips for Moist and Fluffy Banana Bread
Use Overripe Bananas
The riper the bananas, the better! Overripe bananas are super sweet and extra moist, which means your bread will be too. If your bananas are starting to get those brown spots, they’re perfect for baking.
Don’t Overmix the Batter
When you combine the wet and dry ingredients, mix just until everything is combined. Overmixing can make your bread dense instead of fluffy. Gentle folding is key!
Add a Touch of Extra Moisture
Ingredients like yogurt, sour cream, or even an extra banana can add a little more moisture to your bread. If you like your banana bread on the softer side, try adding a spoonful of one of these.
Bake at the Right Temperature
Make sure your oven is preheated to the correct temperature (180°C/350°F). Baking at too high or too low a temperature can affect the texture. And remember, ovens can vary, so keep an eye on your bread and do the toothpick test!
Let It Cool Properly
After baking, let your banana bread cool in the pan for a few minutes, then transfer it to a wire rack. Letting it cool completely helps it set, making it easier to slice and enjoy.
Frequently Asked Questions
Yes, you can! Just make sure to thaw them first and drain any excess liquid before mashing.
Absolutely! You can use vegetable oil, melted butter, or even olive oil as a substitute for coconut oil.
Store your banana bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
Yes, feel free to add chopped nuts like walnuts or pecans for extra crunch. Just fold them in with the chocolate chips.
Banana Bread Recipe
Ingredients
- 1 ½ cup All Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- ½ tsp Cinnamon
- ½ cup Milk
- 1 tbsp Vinegar
- 4 piece Bananas
- ½ cup Brown Sugar
- 2 pcs Eggs
- ½ cup Coconut Oil
- 2 tsp Vanilla
- Chocolate chips
Instructions
- Combine ½ cup milk with 1 tablespoon vinegar and set aside.
- In a separate bowl, mix together all-purpose flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- Smash the bananas until smooth. Add the eggs and mix well.
- Stir in the brown sugar, white sugar, coconut oil, and vanilla extract. Mix until combined.
- Add the milk mixture and stir until combined.
- Toss the chocolate chips with a little flour to prevent them from sinking in the batter.
- Gently fold the wet and dry ingredients together, being careful not to overmix. Fold in the flour-coated chocolate chips.
- For muffins, portion the batter into paper-lined muffin cups. For a loaf, line the pan with parchment paper for easy removal. Sprinkle additional chocolate chips on top if desired.
- Preheat the oven to 180°C (350°F).
- Bake muffins for about 30 minutes or a loaf for 1 hour. Check for doneness by inserting a toothpick into the center; if it comes out clean, the bread is done.
- Remove from the oven and let cool in the pan for a few minutes before transferring to a wire rack to cool completely. Enjoy!
