The Best Banana Bread Recipe: How to Make Banana Bread?

The best banana bread recipe with brownie

The Best Banana Bread Recipe: How to Make Banana Bread?

This recipe stands out as the best banana bread recipe you’ll ever make.

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Course: Dessert, Snack

Cuisine: American

Keyword: banana bread, banana bread recipe

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: people

Calories: 3800kcal

Equipment

Ingredients

125 g Unsalted butter, cut into pieces, plus extra for the tin
150 g Dark chocolate, chopped into small chunks
200 g Golden caster sugar
3 Unit Eggs
200 g Self-raising flour
50 g Cocoa powder
2 Unit Ripe bananas, peeled and mashed

Instructions

Prep Your Tin and Melt the Chocolate
Preheat your oven to 180°C (160°C fan or gas mark 4). Grease a 900g loaf tin with butter and line it with baking parchment. This ensures your banana bread won’t stick and makes cleanup a breeze.
Next, place 100g of the dark chocolate chunks and all the butter into a heatproof bowl. Melt the mixture over a pan of simmering water, ensuring the bowl doesn’t touch the water. If you’re short on time, you can also melt it in the microwave in 20-second bursts, stirring between each round.
Once melted, set it aside to cool slightly.
Beat the Wet Ingredients
In a large mixing bowl, combine the sugar and eggs. Use an electric whisk to beat the mixture until it’s light, frothy, and slightly pale.
This step is crucial as it helps create a fluffy texture in your banana bread.
Incorporate the Dry Ingredients
Sift the flour, cocoa powder, and a pinch of salt into the egg mixture. Using a spatula, gently fold the ingredients together.
Avoid overmixing, as this can lead to a dense loaf.
Add the Bananas and Chocolate
Now, it’s time to add the magic. Gently fold in the melted chocolate mixture until fully incorporated. Then, stir in the mashed bananas and the remaining 50g of chocolate chunks.
The chunks will melt slightly during baking, creating gooey pockets of chocolate.
Bake to Perfection
Pour the batter into your prepared tin, using the spatula to smooth the top. Bake in the preheated oven for 50 minutes or until the loaf is puffed up and a skewer inserted into the center comes out clean.
The chocolate chunks may stick slightly, so don’t panic if the skewer isn’t entirely spotless.
Cool and Serve
Let the banana bread cool in the tin for about 10 minutes before transferring it to a wire rack.
Allow it to cool completely before slicing—if you can wait that long! For transport, clean out the loaf tin and place the cooled loaf back inside. This will keep it fresh and make it easier to take on the go.

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