Banana Bread Recipe
Discover the perfect banana bread recipe! Soft, moist, and naturally sweetened with ripe bananas. Easy to make, customizable, and perfect for breakfast or a snack. Try it today!
Equipment
- 1 loaf tin
- 1 food mixer
Ingredients
- 150 g unsalted butter softened
- 200 g brown sugar
- 2 eggs
- 175 g all-purpose flour
- 2 ripe bananas mashed
- 150 g dark chocolate chips
- 1 tsp sea salt
- 1 tsp baking soda
- 10 g baking powder
Instructions
- Preheat the oven to 180°C (350°F). Grease and line a 20x12cm (8x5in) loaf tin.
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and the sugar until light and fluffy. This will take about 3-5 minutes.
- Add the eggs: Crack the eggs into the bowl one at a time, beating well after each addition.
- Mash the bananas: Peel and mash the ripe bananas with a fork until smooth. Add the mashed bananas to the butter-sugar mixture and stir to combine.
- Mix the dry ingredients: In a separate bowl, sift the flour, baking soda, baking powder, and sea salt together. Gradually fold the dry ingredients into the wet ingredients until just combined.
- Add the chocolate chips: Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
- Transfer the batter to the tin: Pour the banana bread batter into the prepared loaf tin and smooth the top.
- Bake: Place the tin in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Once baked, remove the loaf from the oven and let it cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Use Overripe Bananas: The riper the bananas, the better! Overripe bananas are sweeter, making your bread more flavorful and moist. You’ll know they’re ripe when the peels are brown or black and the bananas feel soft.
- Don’t Overmix the Batter: When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can result in a dense, tough loaf. A few lumps in the batter are perfectly fine!
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before you begin. This helps the ingredients mix more evenly, resulting in a smoother batter.
- Chocolate Chip Choice: Feel free to experiment with the type of chocolate chips you use. Dark chocolate chips give a rich, slightly bitter contrast to the sweetness of the bananas, while milk chocolate chips add extra sweetness. You can also use mini chocolate chips for a more evenly distributed chocolate flavor.
- Test for Doneness: Oven temperatures can vary, so check your banana bread after 50 minutes by inserting a toothpick or cake tester into the center. If it comes out clean (or with a few moist crumbs), it’s done. If the toothpick comes out wet, bake for an additional 5-10 minutes.
- Add-ins and Variations: Want to make it your own? Consider adding a teaspoon of vanilla extract or a pinch of cinnamon to the batter. You can also stir in nuts, like walnuts or pecans, for extra crunch.
- Cool Properly: After baking, let the banana bread cool in the tin for about 10 minutes before transferring it to a wire rack. This helps it set and prevents it from breaking apart.
- Storage: Store your banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. You can also slice it before freezing for individual portions.