Heather is happiest when taking a beautiful photo, creating something in her kitchen, or elbows-deep in a DIY project.
A Timeless Recipe
This is my mom's recipe for banana bread, but it's no secret! It's from a bread book that was published the year my mother married my father, 1968. The bread book was a gift to my mother from her sister and has been lovingly illustrated by my sisters and me over the years (lots of scribbles!).
Growing up, my mom and I made this togetherand then when the internet showed up in my teens, we started trying other recipes. We always came back to this one, though. This recipe calls for walnuts, which my husband hates and I only mildly enjoy, so I make it without or sometimes I add mini chocolate chips, instead. I also substituted regular milk for buttermilk, as I had some left over from baking my chocolate buttermilk bread. I make banana bread about once a month, and this is the only recipe I use.
|Prep time||Cook time||Ready in||Yields|
1 hour 15 min
4 small-medium loaves
- 3 1/2 cups flour, sifted
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 sticks butter, softened
- 1 1/2 cups sugar
- 3 eggs
- 3/4 cup buttermilk
- 1/2 cup mini chocolate chips, semi-sweet
- 4–6 bananas, ripe and mashed
- Preheat oven to 350° F.
- In a bowl, sift together flour, baking powder, salt, and baking soda.
- In a separate bowl, mash bananas.
- In a third bowl (large), cream butter and sugar together until light and fluffy (approximately 2 minutes).
- Add eggs to butter and sugar and beat thoroughly (approximately 2 minutes).
- Add sifted dry ingredients alternately with milk, starting with dry and ending with dry.
- Fold in bananas, ensuring all ingredients are well mixed. Fold in chocolate chips.
- Pour into greased loaf pans and bake at 350° for 40 minutes–60 minutes. Smaller loaf pans take about 40 minutes while larger loaves take the full hour.
- Test with cake tester or toothpick to ensure bread is fully baked.
- Cool in pans 10 minutes then remove from pans and cool on wire rack. Wrap in foil or plastic wrap and let stand in frig overnight (don't slice until the following day).
Tips for Baking a Great Banana Bread
- The original recipe calls for 2 tablespoons of lemon juice. There have been times that I have forgotten to put it in or simply didn't have a lemon to use and so far as I can tell, it came out the same. I can't say that I taste a difference. The lemon juice helps the bananas from oxidizing too much (turning too brown) and is said to balance out the sweetness of the bread. Again, I can't tell a difference. To stick to the original recipe, if I have the lemon juice, I tend to use it.
- Make sure your bananas are super ripe! The riper they are, the sweeter your bread will be. I have tried making banana bread with bananas that simply weren't ready yet and my impatience was not rewarded. The bread, although edible, didn't taste nearly as yummy. I buy the biggest bunch of bananas I can find when shopping. By the end of the week, in my small household, I'm left with a few who are on their way to looking pretty sorry. I can speed up the process by sticking them in the fridge, but this trick usually takes longer than 24 hours.
- When I say wrap in foil and refrigerate overnight, I mean it! Eating this banana bread the very same day will not be as delightful. It will be much drier and needs to rest and to its magic. Wrapping it well keeps all the moisture inside and is very important!
This banana bread hits the spot and reminds me of a time when I only "helped" to make it. Helping meant getting bored halfway through and going to watch cartoons, but it was still more "hands-on" than helping my dad, which usually entailed holding a flashlight!
This bread tastes great by itself or with some butter; I like it both ways. I love it all year long, but really love it from October-February as it's one of my comfort foods during the colder months.
What Did You Think?
Treasures By Brenda from Canada on August 21, 2014:
Looks good - though I'd omit the chips, much to the chagrin of my grown-up sons.
kaiyan717 from West Virginia on May 22, 2014:
I just received a copyright generator on this link, though mine is chocolate cookies and yours is chocolate banana bread, lol. I fear Hubpages is getting a bit zealous with the generators. Great recipe, may have to try it
prasetio30 from malang-indonesia on November 12, 2013:
Delicious and I can't wait to make it tomorrow. Thanks for sharing with us. Voted up :-)
Stephanie Marie Severson from Atlanta, GA on November 11, 2013:
Yumm it looks great. Thanks for sharing the recipe.
Rebecca Mealey from Northeastern Georgia, USA on November 11, 2013:
What a lovely hub! I sure would like a piece of this to go with my morning coffee!
Andrew Spacey from Near Huddersfield, West Yorkshire,UK on November 11, 2013:
What a great recipe, thank you. And so beautifully presented. As an occasional experimenter with breads I'll be giving this a go no doubt. This bread is packed with energy - good for long walks and hikes!
Hezekiah from Japan on November 11, 2013:
Excellent recipe, voted up and thanks.
Audrey Hunt from Pahrump NV on November 11, 2013:
I'm back again to tell you how amazing this turned out. Again - thanks.
Susan from India on November 09, 2013:
Wow... What an awesome recipe. Thanks for sharing. Voted up.
Kristin Trapp from Illinois on October 27, 2012:
You couldn't be more right - classic banana bread is the perfect comfort food, especially during the cool fall and winter months.
Audrey Hunt from Pahrump NV on June 25, 2012:
This is my favorite recipe for banana bread w chocolate chips. A 5 star rating with an up , useful and awesome. The photos are mouth watering!
Heather (author) from Arizona on June 23, 2012:
Thanks for stopping by and commenting Kelley and Christy! Glad you enjoyed!
WannaBWriter-- my loaf pans are as follows: a Pyrex 1.5 qt which measures approx 5"x8" and my three medium loaf pans are Bakers Secret are approximately 3x6. I call the latter mini loaf pans but I have seen smaller so this isn't truly accurate.
Thanks for stopping by and commenting :)
Barbara Radisavljevic from Templeton, CA on June 23, 2012:
Five stars from me. What size is a small to medium loaf?
kelleyward on June 22, 2012:
Ha ha Hearher! Ilove how you add your own experience and memories to the recipe. I see my kids doing what you mentioned here gettong real excited at first then going to play when it start to be a little boring. Voted up and given 5 stars! Kelley
Christy Birmingham from British Columbia, Canada on June 22, 2012:
My mom recently made banana bread - I will tell her about adding in chocolate chips! Yummy. I am sharing :)