Super-Easy Banana Bread

Bananas. Chocolate. Sugar. Not a bad way to start off a Monday morning, eh? After a long weekend of garage sale manual labor and a wedding shower, baking was not on my to-do list for Sunday night. But when I walked in the kitchen, there were those dark brown, almost black bananas staring back at me, just begging me to bake with them. Okay, fine. I’m such a pushover for banana bread.

I grew up eating my mom’s banana bread, which I later learned was quite unique. Her recipe calls for a huge amount of baking soda and the bread bakes for over three hours! It’s very dense, very moist and very delicious. It also gives me the hiccups every time I eat it.

But R says that my mom’s recipe doesn’t sit well in his tummy, so I ventured into the great Internet to find a new recipe to try. I immediately came upon this recipe from Simply Recipes and knew it had to be a winner. (Side note: If you haven’t visited Elise’s wonderful cooking blog, I highly recommend it! Her recipe collection is one of the best on the web and her pictures are beautiful!)

What initially attracted me to this recipe was the fact that you don’t need an electric mixer. This immediately simplifies baking by eliminating any excessive washing of dishes. There was, however, a crucial ingredient missing in the original recipe: chocolate chips! I added them into my recipe, but I think I got a little overzealous because the end result was very heavy on the chocolate. Next time I’d only use a 1/2 cup instead of a full cup of chips. I’ve changed the recipe below to reflect this.

But even with the excess of chocolate, the sweet banana flavor was lovely mixed with just the right amount of butter. It’s best when eaten warm, but room temperature ain’t too bad either! It truly was a cinch to throw together and I plan on making this again and again. Now go put your brown bananas to good use!

Easy Banana Bread

Recipe adapted from Simply Recipes


3 or 4 ripe bananas, smashed
1/3 C. melted butter
3/4 C. sugar
1 egg, beaten
1 tsp. vanilla
1 tsp. baking soda
Pinch of salt
1 1/2 C. all-purpose flour
1/2 C. semi-sweet chocolate chips (optional)


Preheat the oven to 350 degrees. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Add baking soda and salt and mix to combine throughout. Mix in flour. Fold in chocolate chips if using. Pour mixture into a buttered 4×8 inch loaf pan. Bake for 1 hour. Cool on a rack.

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  • RecipeGirl

    That looks great. My son loves to have banana bread with added chocolate. Sometimes we take part of the batter, add some cocoa and then swirl that into the regular batter to make a swirled bread. Yummy!

  • Vi

    I want to know why I cannot send this on to a friend (easy banana loaf)!!!
    It just keeps going back to the same screen again. Please help. Vi.

  • Addie

    Vi have you tried copy and paste?

    My family loves banana bread. I buy bananas just so they can go black. Heaven help anyone who wants to eat one. We love to take a slice and warm it in the toaster oven. Spread with cream cheese, great breakfast.

  • Lore

    This recipe is such a great timesaver and I almost never use the mixer. Love the chocolate addition too. Heck I can’t find anything that I wouldn’t like :)

  • John Gatto

    I did everything correct on this recipe for the banana bread. After 60 mins @ 350 degrees the loaf was overbaked on the outside and sort of moist inside. I used a glass Pyrex baking loaf pan and greased with butter. What did I do wrong? What happened.

  • Maxine

    John – I find that when I bake in glass Pyrex, my baked goods brown much faster. I usually do not bake in glass for this reason – I feel that it’s harder to control and you don’t get as even baking. I’m sorry it didn’t turn out as planned, my recommendation would be to use a dark pan instead of glass. Hope this helps!

  • Robin

    very tasty

  • ATasteOfMadness

    I’m a fan of easy! ;) This looks so good!

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