It’s hard to call this banana “bread.” It is almost like a cake. Either way, it’s delectable with the addition of chopped chocolate!
Easy Banana Bread recipe!
Seriously, guys, I don’t know why I haven’t shared this recipe before today. We all always have bananas browning on the counter, don’t we? I don’t know why that is. I use them in smoothies for breakfast. If the kids complain about being hungry, I hand them a banana to snack on. How can it be that there are always 2-3 bananas from each bunch that end up dark and lonely sitting on the counter, begging to be eaten!
You might find yourself hoping for browned bananas after you try this the first time! You might be like me and end up memorizing the recipe because it becomes such a staple in your baking rotation! The biggest effort you’ll make is the time waiting for your butter to come to room temp! (Baker’s tip: Pour 1 cup boiling water in a bowl that can cover your stick of butter. Pour water out and place warmed bowl upside down over your stick of butter. It’ll soften really quickly!)
The only change I make to this recipe is adding (or not) nuts. Some days call for them and sometimes, you just don’t want ’em! Most of the time, the kids ask for them to be left out but I think pecans and walnuts (toasted and chopped) are equally good additions!
Is it Banana Bread or Banana Cake?
I think this is more cake-like than bread-like but it’s baked in a loaf pan, so your mind registers bread. I have made this for years and have only ever made it in a loaf pan but I guess you could test it out and see if you baked it in an 8″ or 9″ square pan if it came out more like a cake. I love it so much as is that I just bake it as written.
This is a one-bowl recipe. The biggest mess you’ll make is chopping your chocolate. Seriously.
Banana Bread (Cake) with Chocolate Chunks
- 1 stick unsalted butter 8 tbls, softened
- 1 cup sugar
- 2 eggs
- 3 bananas skin starting to blacken
- 1/4 cup milk almond, 1%, 2%, Fat Free
- 1 tsp vanilla bean seeds or vanilla extract
- 2 cups a.p. flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups chocolate chopped. Your choice of chocolate.
Preheat oven to 350 degrees.
Grease your 9″x5″ loaf pan.
Cream your softened butter with your sugar. Use your stand mixer or hand mixer.
Add in your eggs, and mix well.
Add your bananas and mix well.
Add your milk and vanilla and blend slightly.
Fold in your dry ingredients; flour, baking soda and salt. Do NOT overmix.
Roughly chop your chocolate. Leave some bigger than others. Fold all of the chocolate and the shards on your cutting board into your batter.
Scrape into your prepared pan.
Bake for 60 minutes. Test with a toothpick that the center is fully cooked (toothpick comes out clean).
It’ll sink in the middle if you don’t fully bake it. Add up to 5 minutes extra baking time if your oven is a little different than mine.
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