Breakfast and Brunch

Chef John’s Banana Bread So Tasty


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Chef John’s Banana Bread

“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.”

Ingredients :

  • cooking spray
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 cup butter, softened
  • 3 ripe bananas, mashed
  • 1 cup white sugar
  • 2 large eggs
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon milk
  • 1 cup chopped walnuts
  • 1/3 cup semisweet chocolate chips

Instructions :

Prep : 15M Cook : 12M Ready in : 1H45M
  • Preheat the oven to 325 degrees F (165 degrees C). Coat a 9×4-inch loaf pan with cooking spray.
  • Whisk flour, salt, baking powder, and baking soda together in a bowl.
  • 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.
  • Stir chopped walnuts, chocolate chips, and flour mixture into banana mixture until just incorporated.
  • Pour batter into the prepared loaf pan. Tap pan on the counter to release any air pockets.
  • Bake in preheated oven for about 1 hour 10 minutes, or until an inserted toothpick comes out clean.
  • Let the bread rest in the pan for 15-20 minutes; remove from pan, slice, and serve.

Notes :

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

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