clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Banana bread recipe.

Banana Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Addison LaBonte
  • Prep Time: 10
  • Cook Time: 50
  • Total Time: 60
  • Yield: 8 slices 1x
  • Category: Breakfast
  • Cuisine: American


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!


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


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


  • 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.