There’s something comforting about a loaf of banana bread baking in the oven—the way it fills the kitchen with warmth and that unmistakable sweet, buttery aroma. This is the kind of recipe you make when bananas have gone perfectly spotty on the counter and you’re craving something simple, familiar, and homemade.
Soft, moist, and generously studded with chocolate chips, this banana bread is an old-fashioned classic that never goes out of style. It’s easy to make, uses pantry staples, and bakes up into two cozy loaves that are meant to be shared… or quietly enjoyed one slice at a time.
It’s the kind of bake that fits any moment—lazy weekend mornings, after-school snacks, or a simple treat to tuck into lunchboxes. Nothing fancy, nothing fussy—just a dependable, well-loved recipe that turns everyday ingredients into something deeply satisfying. Whether you serve it warm with a little butter or let it cool and slice it thick the next day, this banana bread delivers that familiar, homemade comfort we all crave.
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Why You’ll Love This Classic Banana Bread
- Moist and tender. Thanks to the butter, eggs, and bananas, this loaf stays soft for days.
- Easy to make. One bowl for wet, one for dry, mix it up, bake, and done. No fancy equipment needed.
- Chocolate lover’s dream. The chocolate chips add gooey sweetness that pairs perfectly with the banana flavor.
- Two loaves. This recipe makes a generous batch—one for you, one to share (or freeze).
- Versatile. It’s just as good plain as it is with nuts, spices, or a smear of butter.
Ingredient Breakdown
Here’s what you’ll need to make this banana bread:
- Salted butter: Adds richness and moisture. Using salted butter balances the sweetness beautifully.
- White sugar: Brings structure and sweetness.
- Brown sugar: Adds extra moisture and a subtle molasses depth.
- Eggs: Bind everything together and give the bread a tender crumb.
- Milk : Keeps the batter soft and pourable, ensuring a moist loaf.
- Vanilla extract : Adds warmth and enhances the flavor of the bananas.
- Baking soda + baking powder : The leavening duo that helps the bread rise tall and fluffy.
- Flour : Provides structure without making the bread too heavy.
- Bananas : The star of the show—ripe bananas add natural sweetness, flavor, and moisture.
- Chocolate chips : Pockets of melty goodness in every bite. Optional, but highly recommended!
Instructions
- Step 1: Cream butter until smooth.
- Step 2: After adding sugars to butter, add pre-mixed dry ingredients to wet ingredients.
- Step 3: Add in chocolate chips (if using).
- Step 4: Place in greased bread pans. Cook in oven for 45 minutes at 350 degrees.
Step-by-Step Tips for the Best Banana Bread
Step 1: Cream the Butter
Start by beating your butter until smooth and creamy. This step helps create a light, tender loaf.
Step 2: Add Wet Ingredients
Mix in the sugars, eggs, milk, and vanilla until the batter looks smooth and well-blended.
Step 3: Add the Dry Ingredients
Whisk together your flour, baking soda, and baking powder. Slowly fold the dry ingredients into the wet mixture, stirring just until combined (overmixing can make the bread dense).
Step 4: Add the Bananas
Mash your bananas until mostly smooth (a few lumps are fine), then stir them into the batter. This is where the magic happens—the banana flavor seeps into every bite.
Step 5: Fold in Chocolate Chips
Gently fold in your chocolate chips. If you like nuts, this is the moment to add them too.
Step 6: Bake
Pour the batter evenly into two greased loaf pans. Bake at 350°F for 45 minutes to 1 hour, or until a toothpick inserted into the center comes out clean (a few melted chocolate streaks are okay!).
Step 7: Cool and Enjoy
Let the loaves cool for about 10 minutes before slicing. The chocolate will still be gooey and the bread soft and warm—pure comfort food.
Variations to Try
- Nutty Banana Bread: Fold in 1 cup of chopped walnuts or pecans.
- Cinnamon Swirl Banana Bread: Mix 2 tablespoon sugar with 1 teaspoon cinnamon and swirl it into the batter before baking.
- Peanut Butter Banana Bread: Add ½ cup of peanut butter to the wet mixture for a rich, nutty twist.
- Tropical Style: Add shredded coconut and a handful of dried pineapple pieces.
- Mini Loaves or Muffins: Divide the batter into muffin tins or mini loaf pans for grab-and-go treats.
Serving Suggestions
- Warm with a pat of butter (classic).
- With cream cheese for a tangy twist.
- Toasted with a drizzle of honey.
- As dessert—served with a scoop of vanilla ice cream.
- Wrapped up for gifting—banana bread makes the sweetest homemade present.
Storage & Freezing
- Room temperature: Store in an airtight container or wrapped in foil for up to 4 days.
- Fridge: Keeps fresh for up to a week (but let it come to room temp before serving).
- Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge.
FAQs
Do bananas need to be overripe?
Yes! The riper, the better. Brown and spotty bananas bring maximum sweetness and moisture.
Can I make this without chocolate chips?
Absolutely. The base recipe is delicious on its own—moist, sweet, and flavorful.
Can I use whole wheat flour?
Yes, though the bread will be denser. Try substituting half the flour with whole wheat for balance.
What kind of milk works best?
Any milk will work—whole, 2%, almond, or oat milk.
Can I make just one loaf?
Of course. Halve the recipe and bake in one loaf pan.
Why This Recipe Works
This banana bread works because every ingredient and step is doing real work. Creaming the butter creates a soft, tender base, while using both white and brown sugar adds sweetness and moisture for a richer crumb. The bananas bring natural flavor and structure, keeping the loaf moist without being heavy.
Using both baking soda and baking powder gives the bread a reliable rise—baking soda reacts with the acidity of the bananas, while baking powder provides extra lift for a taller, bakery-style loaf. Milk helps loosen the batter just enough for a smooth texture, and folding in the chocolate chips at the end ensures even distribution without overmixing.
The result is a banana bread that bakes evenly, slices cleanly, and stays moist for days—simple, dependable, and exactly how a classic should be.
Final Thoughts
This banana bread is the kind of recipe you come back to again and again—the one you bake when the bananas are too spotty to ignore and the kitchen feels a little quieter than usual. It’s soft, rich, and deeply comforting, with just the right balance of sweetness and chocolate in every slice. Whether you enjoy it warm from the oven or tucked away for tomorrow, it’s the kind of old-fashioned bake that turns simple ingredients into something special. Save it, share it, and don’t be surprised when it becomes your banana bread recipe.
Love Banana Bread? Try out some of my favorites:
Easy Snickerdoodle Banana Bread
Brown Butter Coconut Banana Bread
Salted Carmel Banana Bread with Crumb Topping
Best Ever Banana Bread
Ingredients
Equipment
Method
- Cream the butter until smooth.
- Add the sugars, eggs, milk, and vanilla. Mix until well combined.
- In another bowl, whisk flour, baking soda, and baking powder. Add to wet ingredients and stir just until blended.
- Mix in the mashed bananas until evenly distributed.
- Fold in the chocolate chips (and nuts if using).
- Divide batter between 2 greased loaf pans.
- Cool in pans for 10 minutes before slicing and serving.
Notes
-
Use very ripe bananas.
The darker and spottier the bananas, the sweeter and more flavorful your bread will be. If your bananas aren’t quite there yet, you can roast them (peels on) at 300°F for 15–20 minutes to deepen their sweetness. -
Cream the butter well.
Taking a full minute or two to cream the butter until light and smooth helps create a softer, more tender crumb. This step sets the tone for the entire loaf. -
Don’t overmix the batter.
Once the dry ingredients are added, mix just until combined. Overmixing can lead to dense or tough banana bread instead of a soft, bakery-style texture.
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