Recipe By iggytakahashi
Rating
Published Jun 19th
Prep 15m Cook 1h 10m Additional - Ready In 1h 25m
Servings 1 9x5-inch loaf Calories 377.6

Super amazing banana bread. Moist and tasty!

Recipe Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 ripe bananas, mashed
  • 1 tablespoon milk
  • 1 teaspoon ground cinnamon, or to taste
  • ½ cup butter, softened
  • 1 cup white sugar
  • 2 eggs
  • 1 cup semisweet chocolate chips

Cooking Directions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan, preferably glass.
  2. 2 Mix flour, baking powder, baking soda, and salt in a bowl. Stir bananas, milk, and cinnamon in another bowl. Beat butter and sugar in a third bowl until light and fluffy. Add eggs to butter mixture, one at a time, beating well after each addition. Stir banana mixture into butter mixture. Stir in dry mixture until blended. Fold in chocolate chips until just combined. Pour batter into prepared loaf pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack before slicing.

Nutrition Facts

  • Calories 377.6
  • Carbohydrate 58.2 g
  • Cholesterol 61.7 mg
  • Fat 15.6 g
  • Fiber 2.7 g
  • Protein 5.1 g
  • Saturated Fat 9.2 g
  • Sodium 489.9 mg
  • Sugar 33.7 g

Reviews

  1. Only change I made was to add a few dried cherries I wanted to use up. Lovely and perfect banana bread. I have only ever made banana bread with oil in the batter, not butter. What a difference it makes. FYI, if you make more than one to two changes to a recipe, you have - Read more ...
  2. This bread was excellent. I also followed everyone's advice and used 1/2 brown (I actually used dark brown) and 1/2 white sugar. I added a 1/2 teaspoon more cinnamon, 2 teaspoons vanilla and used 4 bananas which I believe made it just that more moist and delicious (not to mention I had 8 bananas I - Read more ...
  3. I revised the recipe like many others, adding 2 teaspoons of vanilla & changing the sugar to 1/2 cup white sugar and 1/2 cup brown sugar. I didn't have a glass pan so I used an aluminum pan. I greased the pan very well but the bread stuck to the bottom of the pan. The - Read more ...
  4. I followed everyone's advice and added half brown sugar, vanilla, and less cinnamon. I think a tsp of cinnamon would have been fine, I couldn't taste it at all 1/2 a tsp. However, I didn't have a glass pan like it suggests so I used a metal one. The outside crust got a little too - Read more ...
  5. I followed the recipe to a "T" and it was amazing! I know we all like to tweak recipes but my suggestion is to try it like it was written.Super moist without being smushy. Kudos!~
  6. Everyone in my family LOVED this recipe. After seeing other reviews, I did use 1/2 cup white sugar and 1/2 cup brown sugar. I also added 2 tsp. of vanilla extract. My preference is to not add any more than the one tsp. of cinnamon, or it overtakes the other flavors in the recipe. This - Read more ...
  7. This recipe worked out really well as muffins. I baked them for 22 minutes at the prescribed temperature. Very moist and fluffy. We'll make them again. :)
  8. Super moist,easy, delicious and fast !
  9. I tried this and it was amazing. Very moist. I did tweak a little by adding vanilla, nutmeg, 1/2 cup of brown sugar and 1/2 cup of white sugar and two kinds of chocolate chips, semi sweet and dark chocolate. My family can't stop eating it.
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