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These banana bread recipes are just right for those ripe bananas on the counter! Try it with nuts, blueberries, chocolate, and more.
Got a few dark brown bananas ripening on your counter? Sure you could go for banana muffins or banana pancakes, but the best way to use them is the most popular: good old banana bread. There are so many ways to make it: go straight up, or fold in toasted walnuts, chocolate chips, or blueberries. You can even add cocoa powder to make it into a chocolate bread! Here are all our favorite fun ways to make this classic your own!
And now…our top banana bread recipes!
More banana recipes
There are so many things to make with ripe bananas, from muffins to pancakes to ice cream! Here are some of our favorite ripe banana recipes:
- Try Easy Banana Muffins or fan-favorite Blender Banana Muffins
- Opt for banana breakfasts like Banana Baked Oatmeal, Banana Pancakes or Banana Oatmeal Pancakes
- Mix up 1-ingredient Easy Banana Ice Cream
- Try a Perfect Banana Smoothie or Chocolate Peanut Butter Banana Smoothie
Try this chocolate chip banana bread recipe: the best way to use the ripe fruit! It’s moist and sweet, flavored with brown butter.
- 1 ¼ cups mashed very ripe bananas (3 medium bananas)
- ½ cup butter
- 2/3 cup granulated sugar
- 2 large eggs (or flax eggs for vegan)
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- ¾ cup semi sweet chocolate chips
- Preheat: Preheat oven to 350 degrees Fahrenheit. Butter an 8 or 9-inch loaf pan.
- Brown the butter: Place the butter (sliced into pieces) in a skillet over medium heat. Heat for a few minutes until it melts, turns foamy, and then starts to become golden brown in color and smells nutty. Immediately remove from the heat and transfer to a bowl to cool for a minute before adding to the batter.
- Make the batter: Mash the bananas in the bottom of a large bowl, enough for 1 ¼ cup. Whisk in the sugar, egg, and vanilla extract. Add the browned butter once it’s ready.
- Add the baking soda, cinnamon, kosher salt, all-purpose flour, and whole wheat flour to another bowl and mix. Add to the bowl with the wet ingredients and stir together with a spoon. Gently fold in ½ cup chocolate chips.
- Bake: Pour the batter into the loaf pan and top with the remaining ¼ cup chocolate chips. Bake 55 to 60 minutes until a toothpick inserted into the center of the loaf comes out clean (or the internal temperature is 200 degrees): the exact timing will depend on the size of the pan. Optional: add a sprinkle of flaky sea salt when you remove the bread from the oven.
- Cool: Cool in the pan for 15 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. Storage info: The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil, refrigerated for 10 days, or frozen for 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).
- Category: Baked Good
- Method: Baked
- Cuisine: Quick Bread
- Diet: Vegetarian
Keywords: Banana bread recipes