Chef John's Banana Bread Recipe -
Chef John's Banana Bread Recipe
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Chef John’s Banana Bread
Discover the simple secret to moist, rich, delicious banana bread. See more
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Chef John's Banana Bread

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 9x4 inch loaf Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 10 mins

    1 hr 45 mins


  1. Preheat the oven to 325 degrees F (165 degrees C). Coat a 9x4-inch loaf pan with cooking spray.
  2. Whisk flour, salt, baking powder, and baking soda together in a bowl.
  3. Beat butter and sugar with an electric mixer in a large bowl until smooth. Add mashed bananas and beat until combined. Beat eggs into the butter mixture one at a time, fully blending each egg before adding the next. Stir vanilla extract and milk into the mixture.
  4. Stir chopped walnuts, chocolate chips, and flour mixture into banana mixture until just incorporated.
  5. Pour batter into the prepared loaf pan. Tap pan on the counter to release any air pockets.
  6. Bake in preheated oven for about 1 hour 10 minutes, or until an inserted toothpick comes out clean.
  7. Let the bread rest in the pan for 15-20 minutes; remove from pan, slice, and serve.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
May 02, 2012

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.

Most Helpful Critical Review
Mar 24, 2012

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.

Apr 29, 2012

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"!

Feb 23, 2012

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!

Mar 09, 2012

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 :)

Apr 16, 2012

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.

May 15, 2012

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.

Feb 24, 2012

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!


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  • Calories
  • 334 kcal
  • 17%
  • Carbohydrates
  • 43.8 g
  • 14%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 16.6 g
  • 26%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 407 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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