How ripe do bananas have to be for banana bread?

For banana bread, use bananas with at least some brown spots. Do not use yellow bananas or green bananas.

Can I use gluten-free flour?

Sure! Replace all-purpose flour with gluten-free 1 to 1 baking flour. King Arthur Flour and Bob's Red Mill both make great options for gluten-free baking.

Can I freeze banana bread?

Yes. Wrap banana bread in plastic wrap before freezing. Or, place it in a Ziplock bag.

Do I have to add chocolate chips?

No. The chocolate chips are optional, but highly recommended.

Sure! Nuts are great in banana bread.

What is the best loaf pan?

For best results, use an 8-inch by 4-inch loaf pan. Most are 9-inch by 5-inch. I do love this white one , but a smaller pan will yield a taller loaf.

Can I use frozen bananas?

If using frozen bananas, thaw completely. Then, squeeze out all excess moisture. Frozen bananas tend to be very moist and wet once thawed.

Banana Bread Recipe

Description

This homemade banana bread recipe is soft, fluffy, and moist! It has the classic flavors of banana bread. This quick bread recipe takes only a few minutes to whip up. Enjoy a slice for breakfast, brunch, an afternoon snack, or dessert!

Ingredients

Units Scale

1/2 cup melted unsalted butter
2/3 cup granulated sugar
1 1/2 cups overripe mashed bananas
2 eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour, or gluten-free flour
1 tsp baking soda
Pinch sea salt
3/4 cup chocolate chips

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Instructions

First, preheat the oven to 350 degrees Fahrenheit. Add parchment paper to an 8-inch by 4-inch bread loaf pan.
In a mixing bowl, add melted butter and sugar. Stir to combine.
Then, add in mashed bananas, eggs, and vanilla extract. Stir to combine.
Add in flour, baking soda, and sea salt. Stir to combine.
Fold in the chocolate chips.
Transfer the batter to the lined bread pan. Smooth into one even layer.
Dot with extra chocolate chips before baking.
Bake for 50 to 55 minutes or until a toothpick inserted comes out with only moist crumbs.
Finally, remove the banana bread from the oven. Allow bread to fully cool before slicing and serving.

Notes

Use overripe bananas with brown spots for the best flavor. These bananas have more natural sweetness than yellow bananas.
If needed, use gluten-free 1 to 1 flour. Bob’s Red Mill and King Arthur Flour make great gluten-free flours.
Do not bake too long. The bread will have slightly golden edges and a beautiful dome shape.
Insert a toothpick into the bread. If it comes out with only a few moist crumbs, it is done baking.
Store leftovers in an airtight container for up to 3 days.
Freeze bread for up to 1 month.