Time Required: 1 hour

Banana Bread

My ultimate, tried-and-true banana bread recipe.

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You can also make this recipe as muffins! To do so, make the batter exactly the same way and bake in a greased muffin tin (or mini muffin tin) for 25-30 minutes.

Banana Bread


  • 3 large ripe bananas
  • ⅓ cup unsalted butter, melted
  • ½ cup packed brown sugar
  • 1 egg, beaten
  • 1 tsp vanilla extract
  • 1 ½ cups all purpose flour
  • 1 tsp baking soda
  • 1 heaping tsp salt
  • 1 ½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • ½ cup mini chocolate chips, plus ~ ¼ cup extra
  • Optional: ¼ cup dark chocolate chips


  1. Preheat the oven to 350°F.
  2. In a large bowl, mash the bananas until smooth, then add the melted butter and stir until well combined.
  3. Add the brown sugar, egg, vanilla, baking soda, salt, cinnamon, nutmeg, cloves, and flour and stir until the batter is smooth. Mix in ½ cup mini chocolate chips (and the dark chocolate chips if you're using those).
  4. Grease a loaf pan with butter and line with parchment paper. Pour the batter into the loaf pan and top with the additional mini chocolate chips.
  5. Bake for 50-60 minutes until a toothpick inserted into the center comes out clean.
  6. Remove from the loaf pan and let cool on a wire rack before slicing to serve.
  7. Store leftovers in a large ziploc bag for up to 1 week. For longest shelf life, only slice the amount you intend to eat at that moment and store the rest as a loaf.