Banana Bread

This banana bread is full of rich banana flavor and lightly spiced with cinnamon. Melted butter and brown sugar give it a caramelized depth, while optional chocolate chips and pecans add extra crunch.

Here’s a little secret from my own kitchen - I used to always bake banana bread in a loaf pan, but no matter what I did, the center would stay gooey while the edges turned dry or even burned, leaving me disappointed and without a delicious banana bread. Once I started baking it in an 8x8-inch dish instead, everything changed—the bread bakes evenly, the texture is just right, and every bite is golden perfection. I’ll never go back to loaf pans again!

Prep Time: 15 minutes

Baking Time: 40 - 45 minutes

Ingredients:

• 8 tablespoons (1 stick) melted butter

• 1/2 cup packed light brown sugar

• 2 eggs

• 1 ½ teaspoons vanilla extract

• 3-4 medium ripe bananas or 2 large ripe bananas - mashed

• 1 ¾ cup flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon cinnamon

• ½ cup chopped pecans (optional)

• ¾ cup chocolate chips, divided (1/2 cup in batter, ¼ cup sprinkled on top, optional)

Directions:

1. Preheat the oven to 350 degrees Fahrenheit and grease an 8x8 baking dish, set aside. In a large mixing bowl, combine the melted butter and brown sugar until smooth. Add the eggs and the vanilla extract, mixing until combined. Stir in the mashed bananas until the mixture is well blended.

   
   

2. In a separate bowl, sift together the flour, baking soda, salt, and cinnamon. Slowly add the dry ingredients to the wet ingredients, mixing until all the dry ingredients have been combined. 

3. If adding, fold in the chopped pecans and ½ cup of chocolate chips to the batter. Pour the batter into the prepared 8x8 baking dish. Sprinkle the remaining ¼ cup of chocolate chips on the top of the batter. 

4. Bake for 40 - 45 minutes or until a toothpick inserted into the center comes out clean. Let the banana bread cool for 15 minutes before removing from the pan.

5. Slice and enjoy!

---

Additional Notes:

• For a stronger banana flavor, use very ripe bananas with brown spots.

• Feel free to swap pecans for walnuts or omit them entirely.

• This recipe works great as muffins too—just adjust the baking time to about 18–22 minutes.

• Leftovers keep well in an airtight container for up to 3 days or freeze for up to 2 months.

• Trust me on the 8x8 pan—it changed my banana bread game for good!

See our related post "Bananas Don't Belong in a Purse" HERE!