"Banana bread is one of those things people rarely make on purpose, only when those last three bananas are almost black. This scrumptious banana walnut loaf, spiked with dark chocolate chips, is so good you'll want to make it well before the bananas get to that condition." — Chef John
Watch video tips and tricks
ripe bananas, mashed
semisweet chocolate chips
I increased the vanilla to a full teaspoon, used pecans instead of walnuts and mini chocolate chips. I made muffins out of this recipe--I actually got 12 really big muffins out of one recipe. I baked them at 350* for 22 minutes. I did let them cool in the pan overnight. I make A LOT of banana bread and A LOT of muffins (my family can eat 12 muffins in one day and that's on a slow day) and I think this is one of the best banana breads I've ever made. My husband called to tell me from work that HE thinks this is one of the better banana bread recipes I've made......and that's huge coming from him. This one's a keeper.
I folllowed this recipe to a tee and I made sure not to over stir and cooked it for the allotted time and Ifound this banana brad to be dry. It will definitely will need butter spread on it! perhaps it needs a little more milk. Even watching the video Chef John's banana bread seemed to have more liquid in it.
Fabulous recipe for an all time favorite! And, I must admit I did make this using those last three overly ripe bananas, lol! I doubled the vanilla and to give it a little spice I added 1/2 tsp. of cinnamon and 1/4 tsp. of nutmeg. I also subbed 1 Tbsp. of buttermilk vs. milk. You could do half brown sugar and half white sugar depending on what you have in your kitchen. And, this is great with or without the nuts and chocolate chips! I topped this with a little turbinado sugar before popping it in the oven for a little extra added crunch on top. I baked it at 350 for a little over an hour and just as Chef John states, it's "scrumptious"!
Great recipe!!!! I have made this banana bread 3 times. Quick and easy and more importantly....delicious. The only thing I do differently is add mini chocolate chips instead of the regular size. I love this recipe. Definitely a keeper!
For a slightly spiced version of this great recipe try adding in 1/2 tsp cinnamon, 1/2 tsp ground ginger, & 1/2 tsp ground nutmeg.
For all of you who can´t find the recipe, it´s in the text under the video :)
This is a wonderful recipe - the best banana bread I've ever made. But ... we added a dash of nutmeg and two dashes of cinnamon. (Oh, and we didn't have the chocolate chips.)
The added spices really kicked this recipe into a whole new level.
On my 3rd loaf. Followed video instructions to a tee! My family loved this- left out walnuts as we are not walnut fans. Goes fast in my house!
Very moist and delicious. Followed as directed except I used 4 ripe bananas (small & medium) and I baked it in a 9 x 13 pan, which was plenty. Also I didn't have to bake as long as they indicated so I would watch and use the tooth pick method for doneness.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Banana Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 149
See the secret to baking moist, delicious banana bread.
See how to make this 5-star banana bread!
See how to make light and airy popovers with a crispy crust.