I’ll admit it: I’m not the biggest banana fan. *Le husband, on the other hand, would happily eat them in pretty much anything. 😁 So whenever I have a few ripe bananas sitting around the kitchen, one of the first things that comes to mind is this easy banana bread.
And honestly, banana bread has to be one of the best ways to rescue those overripe bananas nobody wants to eat anymore.
This recipe is simple and made with basic ingredients you probably already have in your kitchen. I especially love the subtle hint of orange zest, which works surprisingly well with the bananas. I also added a banana and a few dark chocolate flakes on top because, well… apparently I couldn’t stay completely away from chocolate. 😆 The chocolate is just a topping, though, so you can easily leave it out.
Why You’ll Love This Banana Bread
First of all, this is one of those recipes that comes to the rescue when you have a few bananas that are way past their prime and nobody wants to touch them anymore.
It’s easy to make, doesn’t require any fancy ingredients, and the ripe bananas give it a soft, moist texture. The orange zest adds a lovely subtle flavor without overpowering the bananas.
And, obviously, a slice goes very well with your morning coffee. Or as dessert. Or both. 😁
What Kind of Bananas Are Best for Banana Bread?
For flavorful banana bread, the best bananas are usually the ones you might otherwise be tempted to throw away.
Choose very ripe bananas with plenty of brown spots on the skin. As bananas ripen, they become sweeter, softer and more flavorful, which makes them perfect for baking. They’re also much easier to mash.
If your bananas are still firm and almost green, I’d give them a little more time.
Tips for Making the Best Banana Bread
Don’t mash the bananas too finely. Mashing them well with a fork is enough. There’s no need to turn them into a perfectly smooth purée, and a few small pieces of banana in the batter are absolutely fine.
Fold in the egg whites gently. The egg whites are whipped separately and added at the end. Fold them into the batter gently with a spoon or spatula rather than stirring vigorously.
Don’t add the banana topping at the beginning. For this recipe, the banana bread is baked for about 15 minutes before the sliced banana and chocolate flakes are added on top. This gives the batter a chance to set slightly, helping the banana stay on the surface instead of sinking into the loaf.
Check the banana bread before taking it out of the oven. Every oven is a little different, so baking times are always a guideline. Check the center with a toothpick towards the end of the baking time. Keep in mind that banana bread is naturally moister than a traditional loaf cake, so you’re looking for a baked center rather than a completely dry crumb.
How to Store Banana Bread
Once completely cool, store the banana bread in an airtight container to keep it from drying out.
You can also freeze it. I find it easier to slice the loaf first, so you can take out one or two slices whenever you want them instead of defrosting the entire loaf.
Frequently Asked Questions
How ripe should bananas be for banana bread?
The riper, the better. Bananas with plenty of brown spots are sweeter, softer and more flavorful, which makes them ideal for banana bread.
Do I have to add the chocolate flakes?
No. In this recipe, the chocolate is only added on top for decoration and a little extra chocolate flavor. You can leave it out completely.
Can I skip the banana on top?
Yes. The extra banana is purely a topping and isn’t part of the batter, so it can be omitted without affecting the recipe.
Why is my banana bread moist in the middle?
Bananas add quite a lot of moisture to the batter, so banana bread naturally has a moister crumb than a traditional loaf cake. The center should still be properly baked, though, rather than wet or raw.
More Banana Recipes
If you also have a habit of discovering bananas in your kitchen that have gone way beyond the point where anyone wants to eat them 😁, I have a few more ideas for you.
Try my Protein Banana Brownies, made without flour or added sugar, or this super simple Banana Frozen Yogurt, made without refined sugar.
And if you’re in the mood for something a little more chocolatey, try my Banana Peanut Butter Brownies, made without added sugar.
Easy Banana Bread Recipe
10
slices15
minutes30
minutes145
kcalAn easy homemade banana bread made with ripe bananas and a subtle hint of orange. Soft and moist, with an optional banana and dark chocolate topping, it’s a delicious way to use up overripe bananas.
Ingredients
- For the banana bread
3 ripe bananas
50 g (about 3 ½ tbsp) unsalted butter, softened
3 tbsp brown sugar
3 large eggs, separated
1 tsp finely grated orange zest
6 tbsp all-purpose flour
50 ml (3 tbsp + 1 tsp) milk
1 tsp baking powder
- For the topping
1 banana
2 tbsp dark chocolate flakes, optional
Directions
- Preheat the oven to 180°C / 350°F.
- Separate the egg whites from the yolks.
- Add the softened butter, egg yolks, brown sugar and milk to a mixing bowl. Beat for a few minutes, until combined and the sugar begins to dissolve.
- Add the flour, baking powder and orange zest. Mix briefly, just until combined.
- Mash the 3 ripe bananas with a fork. Add them to the batter and mix until incorporated.
- In a separate clean bowl, beat the egg whites until they form a firm foam.
- Add the whipped egg whites to the banana mixture and gently fold them in with a spatula or spoon, taking care not to overmix.
- Pour the batter into a loaf pan and place it in the preheated oven. Bake for 15 minutes.
- Carefully remove the pan from the oven. Cut the banana for the topping lengthwise and arrange it on top of the partially baked loaf. Sprinkle with the dark chocolate flakes, if using.
- Return the pan to the oven and bake for approximately 15 more minutes, or until the center is baked through.
- Remove the banana bread from the oven and allow it to cool before removing it from the pan and slicing.
Note
- Nutrition information is an estimate only and is provided for informational purposes. Actual values may vary depending on the size of the bananas and eggs, the specific ingredients and brands used, and serving size.
