Chocolate Chip Banana Bread
Chocolate Chip Banana Bread is wonderfully moist and loaded with ripe bananas and melty morsels of chocolate chips. This banana chocolate chip bread is a real treat.
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Chocolate Chip Banana Bread Recipe
Classic Banana Bread is on the regular rotation at our house but when we’re craving chocolate, we make this Chocolate Banana Bread. It is the favorite of the children and we are quite smitten as well. Did I mention it’s EASY?
It’s hard to wait for this to cool so I wait until it’s just no longer hot! The aroma that lingers in your kitchen is incredible and your home will smell like Christmas morning. Pair a warm slice with a mug of coffee and your morning is made. This is an excellent breakfast bread but it also works as a dessert bread (because – the chocolate!).
Ingredients for Chocolate Chip Banana Bread Recipe
Be sure eggs, butter and bananas are at room temperature. If using frozen ripe bananas (we often freeze our overripe bananas for later use), thaw bananas overnight then let them come to room temperature.
Keep Those Old Bananas!
Use very ripe bananas, i.e. mushy bananas. You can tell a mushy banana by the color of the peel – it should be browned or browning significantly and should feel soft when squeezed between your fingertips and will be very easy to mash with a fork. Mash bananas until they are a chunky applesauce consistency. Some texture is good in banana bread!
The Best Chocolate Chips for Baking?
We used semi-sweet chocolate chips since the bread was already plenty sweet with the overripe bananas and bit of sugar, but it really is based on preference. You can use milk chocolate for a sweeter bite or even bittersweet chocolate chips to cut down on the sweetness.
We used standard-sized baking chips but mini chocolate chips would also work. Use between 2/3 to 3/4 cup of mini chocolate chips based on how sweet your like your bread.
How to Make the Best Chocolate Chip Banana Bread:
You can use either a stand mixer, an electric hand mixer or even whisk this together by hand with a little extra effort.
- Cream together softened butter and sugar in mixing bowl
- Add 2 lightly beaten eggs
- Mash bananas with a fork and add them to the bowl
- Whisk together dry ingredients and add to batter
- Fold in 3/4 of chocolate chips and transfer to the prepared bread pan
- Sprinkle top with remaining 1/4 chocolate chips and bake
The chocolate banana bread batter should be thick and have small lumps of banana.
It’s marvelous how the chocolate chips stay gooey and moist long after the bread comes out of the oven.
More Banana Recipes to Explore:
- Classic Banana Bread – loaded with nuts and raisins
- Banana Muffins – the muffin version of this recipe
- Banoffee Pie – layers of cream, bananas and caramel
Chocolate Chip Banana Bread
Ingredients
- 1/2 cup unsalted butter, (8 Tbsp), softened
- 2/3 cup granulated sugar
- 2 large eggs, room temperature
- 3 bananas, (very ripe)
- 1/2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semisweet chocolate chips, divided
Instructions
- Preheat Oven to 350˚F. Butter and flour a bread loaf pan (9.25"L x 5.25"W x 2.75"D)
- In a mixing bowl using paddle attachment, cream together 1/2 cup softened butter and 2/3 cup sugar. Add 2 lightly beaten eggs.
- Mash bananas with a fork until consistency of chunky applesauce and add them to the mixing bowl along with 1/2 tsp vanilla extract. Mix until blended.
- In a separate bowl, whisk together dry ingredients: 1 1/2 cups flour, 1 tsp baking soda and 1/2 tsp salt. Add to mixing bowl and mix until incorporated.
- Fold in 3/4 cup chocolate chips then transfer to prepared bread pan. Sprinkle remaining 1/4 cup chocolate over the top and bake at 350˚F for 55-65 minutes or until a toothpick inserted into the center comes out clean. Let banana bread rest 10 min before transferring to a wire rack to cool.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I would also like to try baking this in the smaller loaves to gift to neighbors, etc. If someone has tried it and could suggest the baking time for a smaller loaf that would be helpful to me. Thank you!
Absolutely delicious! Easy to make. I didn’t have unsalted butter but it still turned out great.
Wow, definitely delicious! I only added 1/2 cup of sugar and used full sweet milk chocolate chips. Will make again 10/10
That’s great, Rose! Thank you for sharing.
I made two loaves. One using Truvia as sugar and the other regular granulated sugar. Both turned out great and everyone loved the chocolate chips in them.
Hi Kay! Thank you so much for sharing that with us!
I’d like to make them as mini loaves in foil pans for a bake sale. Any suggestions on how long baking time would be? I’ve tried several of your recipes and have always really enjoyed them!
Hi Karen! I haven’t tested it myself to advise on the baking time.
!st attempt at this (baby steps for me when it comes to baking) and WOW my wife and kids love it !
Great job! I hope your family will love all of the recipes that you will try.
This a simple recipe that turns out perfectly! It rises high and uniform just how I like it. I added 1/2 teasing cinnamon, otherwise followed the recipe as written. Love it!
I’m so glad you enjoyed it, Cheri! Thank you so much for sharing that with me.
Hello Natasha, this is by far the best chocolate chip banana bread I have ever had. Very moist and so easy to put together. It deserves more than 5 stars. Always thank you for your videos. They are so helpful. You are such a blessing.
Aaw, thank you for that awesome comment and feedback, Debra. Love it!
This is the BEST banana bread recipe on the internet. I’ve probably made this recipe 20 times and handed it out just as many. I’ve substituted brown sugar in a pinch or even gluten free flour and it always turns out great. Thanks for putting recipe out there for us to share with the world 🙂
Thank you so much for this awesome review!
Thanks so much for your recipe! I have my 3rd loaf in the oven now 🤩 I did vary a little from your recommendations in original banana bread recipe- 1 c flour plus 1/2 c flax, 1/2 c sugar instead of 2/3rds. And applesauce instead of oil. Comes out fabulous every time 😊 keep up the good work!
Thank you for sharing that with us, Rachel!
Made this while my daughter was home visiting and she said this was absolutely the best banana bread she had ever eaten. Was easy to make and clear instructions. Love all of Natasha’s recipes
Hello Susan, thank you for sharing that wonderful feedback with us. Love it!
This is my go to banana bread recipe! Always a huge hit. I bring it for Thanksgiving and get a tone of compliments. I was wondering if the nutrition facts are actually per slice of banana bread because it seems high for one slice. But either way totally worth it.
Hi Allison! I’m glad you love this recipe. Yes, the nutrition facts listed reflect 1 serving.
I am absolutely proud of you. You’ve done amazing things and a wonderful family (ies) of support. You have a dream and YOU made it happen. Ironically,
the song ” Don’t Stop Thinking About Tomorrow” by Flettwood Mac. My absolute fave band..
You just keep going!.
Thank You .
J
Thank you so much, I appreciate it.
This bread is truly amazing .I wasn’t sure if my husband would like it but he tried it and loves it. .great recipe
That’s just awesome, Pauline! Thank you so much for sharing that with me!
This bread is truly amazing .I wasn’t sure if my husband would like it but he tried it and loves it. .great recip
That’s so great, Pauline! Thank you for your wonderful review!
This was the best banana bread! It was gone after a few hours. Everybody ate it. It was so easy to make. I will be trying your chocolate banana bread today.
I’m so glad to hear that. You’ll love the chocolate version too!
This is the best recipe to make excellent that stays moist to the last slice banana bread! I’ve tried sour cream, cream cheese, sorts of rum, liquors, and even strawberries to achieve a unique tasting and moist banana bread. This recipe is the formula to excellent banana bread!
Extra: I add an additional 1/3 C. of sugar to the mix. Then before baking I add large sugar crystals on top of the loaf & then lightly sprinkle kosher salt on top of the crystals.
Thank you so much for sharing that with us, Mick!
I normally don’t write reviews but I had to write this one. This is so delicious and moist. It melts in your mouth. Thank you so much for sharing this amazing receipe with us. It’s absolutely the best my family has ever tasted. Everyone needs to try this amazing receipe. WOW!!!
That’s so great! It sounds like you have a new favorite, Patti!
Can salted butter be used? Or is it worth running out to get unsalted? Thanks!
Hi Elise, Using unsalted butter helps you control the saltiness. You could use salted but I would omit the salt in the recipe if you do this.
Love love this recipe…it’s my family favourite!!!
Can i make it eggless?? If so do I add an extra banana?
Thanks for this review! I have not tried making this recipe eggless to advise. If you do an experiment, we’d love to know how it goes.
Honestly :the most delicious chocolate chip banana bread I ever had.
That’s just awesome! Thank you for sharing your wonderful review, Kaki!
I am wanting to back as muffins instead of a loaf. Have you baked as muffins and if so, length of time to bake.
Hi Linda, you can follow my Banana Muffins recipe for that. I hope that helps.
By far my favourite banana bread recipe – absolutely delicious! I’ve been making it for about a year now and cannot say enough about it – thanks Natasha!
Hi Tom, great to hear that you’ve been usin our recipe. Thanks a lot for your review!
I really liked this bread. I used peanut butter chips instead of chocolate ones.
Sounds good and happy to hear that you enjoyed it!
Beautiful, flawless recipe. I have no takeaways at all. Thank you for sharing!
Thank you for your good feedback, Kelsea!
I just made this recipe and it was delicious. I love banana bread especially with chocolate chips. I love all the recipes I’ve made so far. I’m looking forward to making more of it. Thank you!
I’m so glad you’re enjoying them, Amanda. Thank you for sharing!
Je cuisine à nouveau ce délicieux pain aux bananes. C’est rendu notre préféré! Merci encore Natasha!
Tried other banana bread recipes but this one is the best! Comes out delicious every time. My husband and boys love it too, thank you!!
Thank you for the wonderful feedback! We love this one too. It really is the best we’ve tried.
I made this before and just returned to this recipe this week because it’s so good. My husband loves this bread too. I followed the recipe as written. My only twist is cut one banana into small chunks and set it aside, then fold it in at the end with chocolate chips. I like little bits of bananas in my bread. Thank you for the recipe!
Sounds great! Thank you for sharing your experience trying out our recipe. We’re happy to know that you loved it!
Excellent recipe! I made this today for my family, delicious. Not too sweet. I used semi-sweet chocolate chips. Will make again, thank you!
That’s wonderful, Chrissy! So glad it was enjoyed.
I have made this many times and love it. However, the middle of the bread turned out a little wet. How can I fix it? Thank you very much.
Hi! It sounds like it could have been baked a little longer. Did you fully preheat the oven before hand or use a smaller loaf pan by chance?
Hi Natasha. I didn’t try the recipe yet. it sounds delicious though. My loaf pan is slightly smaller. Is it ok? Do you measure at the top of pan? Thank you
Hi Angie! It’s important to not overfill the loaf pan as it can affect the rise and texture of the bread and could even remain uncooked in the middle if it’s too thick. You could try decreasing the recipe to better fit your pan. You can decrease the serving size at the top of the recipe card. Also, see my images in the blog post above to reference how full my loaf pan was. I did not fill it all the way to the top, it needs to have room to grow.
My banana bread came out wonderful. Only thing when I set the timer I forgot to push start. Its a good thing I kept an eye on it. It almost burned.
I’m so glad you enjoyed it, Lucy!
Does it matter if the loaf pan is dark or light in colour? Because the box cake mixes always say to reduce the heat if the pan is dark.
Thanks,
Bennette
Hi Bennette! Yes, different metals can affect how the heat is distributed and how the cake bakes overall. You may find this article from King Arthur Baking helpful.
Amazing Banana Bread with Chocolate chips. I added chopped walnuts in one of the loaves. Thank you for the amazing recipes.!
You’re very welcome! Thank you for your awesome feedback too.
11/10. This is some REALLY good banana bread. I haven’t had banana bread in forever, and this was perfect for breakfast, lunch AND dessert!! I also love the fact no dried fruit or nuts had to be added (but if you like those, that’s okay too) you never let me down, Natasha. Keep up the good work! 💜
That’s so great! It sounds like you have a new favorite, Okosu!
I made a loaf and 4 muffins (I didn’t want to fill my pan too full so I had extra and make muffins ) I did add white chocolate chips and walnuts to mine. This is a great recipe they turned out amazing! Also if you want muffins it took about 25-30 minutes with this recipe on 350 🙂
Hi Keisha! Thank you for sharing that with us. I’m so glad you loved the recipe.
Hi. Kindly inform what can be used if we don’t have butter? Thank you.
I haven’t tried any substition for butter to advise.
I’ve made this recipe a few times and the top part of the bread always comes out wet and gooey and the sides are dark and always overdone. I use very wet ripe frozen bananas all the time. The only thing I do not do is let them thaw overnight and then come to room temperature. Yet even when I use semi-ripe bananas the tops are still wet. I tried lowering the temp and cooking longer. I put them on the second rack down from the top. It doesn’t seem to matter. What am I doing wrong? I’m so frustrated. It makes me not want to try anymore. By the way, I love your Baklava recipe. It’s a staple every Christmas.
Hi Gail! Are you using a different size loaf pan? The type of material could affect that as well because of how heat is distributed throughout the pan. It sounds like it could be the temperature or the pan. I also highly encourage using an internal oven thermometer to calibrate your oven and see how it heats.
It’s pretty funny you said to check the oven temp because my husband is a repair tech and he said he calibrated it and it is perfect. I thought like you, it’s got to be the temp. I’ve tried glass and metal pans that are 5×9. It’s always at the very top underneath the crusty layer. It’s just so strange. I thought it was because I use 3 frozen bananas, but I tried room temp ones too. I don’t know, I guess I’ll keep trying. Next time I’ll bake it at my daughter’s house and see if there is a difference!! Lol
Thank you for your input.
Hi Gail, is it possibly an elevation issue?
I wouldn’t think so we live in Florida. I thought the bananas were too chunky so I whipped them a long time before adding the other wet ingredients then I whipped it again before the dry.
It’s so strange and very frustrating. Eventually, I’ll figure it out. Thank you for trying. lol
The exact same thing happened to me! I have tried it twice now. Different pan and longer cooking time haven’t helped. The middle top remains wet. The rest of the bread tastes yummy and baked. Please let me know if you have found a solution. Thanks
The same happens to me every time I make banana bread in a regular loaf pan. I don’t know why. I started making mini loaves instead.. problem solved.
I tried this recipe as I have a freezer full of bananas and figured it was time to start using them up. The recipe was super simple and delicious, even after being an idiot and not paying close attention to the ingredients and putting in baking powder instead of baking soda. Turned out small and dense but really tasty so will definitely try again but with the proper ingredient. Also should have tried lining the pan with parchment paper as someone had suggested to make getting it out of the pan easier. Either way, the recipe is a keeper. Thanks
Oh no, I hope you’ll try it again next time using the right ingredients. I’m sure it will be perfect already!
We love the Chocolate chip Banana Bread. Super moist – our neighbors love it at the holidays.
Make sure to use the bread pans and butter and flour; no cheating with silicone bread pans. And we began using semi-sweet mini morsels. For us, they spread through the bread more evenly so every bite is a moisty bananay chocolatey yum.
Hi Whitney! I’m glad you love the recipe. Thanks for sharing.
Followed the recipe exactly as is and it came out great! Took 60 mins in my oven on the lowest rack and I turned the pan halfway through baking time. I may try half the sugar as white and half dark brown sugar and see if it gives it a deeper flavor. Surprisingly I was able to carefully get it out of the pan and the chocolate chips on top stayed looking fine.
So glad you enjoyed it!
The best banana bread ! i used gramms (Greece) and i baked 30 minutes , i think because my mold was not tall like bread pan . your recipe is easy and delicious !thank you !
You’re most welcome! Thanks for your good comments and feedback, Maria.
My son asked for banana bread. So I asked him to search a moist recipe. He found this one. I made it and we both love it.
It was easy to make and turned out perfect!!
Wonderful to hear! Thank you for the feedback.
So moist and delicious! Not soggy on the inside and/or overdone on the outside like many recipes. My family gobbled it it! Will make this again soon.
Wonderful to hear, Angela! Thank you for sharing.
I tried this recipe and after about 20-25 mins in the oven I realized that the top was all burnt! I thought maybe it was because of the chocolate chips that I sprinkled on top so I cut off the burnt top and put it back in the oven. Unfortunately it burnt again. I’ve made banana bread many times in the past using very similar recipes and it always turns out good so I was very surprised that it was burning. The only thing I can think of is that I put it on Convect Bake instead of just Bake…?? I have no idea why else this would have happened. so sad.
Hi Mirelle, the bake instructions on this recipe are for normal bake mode. If using convection mode, you will need to adjust the temperature and time. I also recommend ensuring the Banana BRead is not to close to the top heating element.
I came across this recipe but decided I wanted it fluffier so used baking powder. Super excited to cut into it!
Hi Alisha! I hope you love it! Let us know how it was. 🙂
I tried this recipe for the first time. It’s a keeper. I added some chopped pecans on top as well. It was delicious. Can’t wait until you publish a cookbook. I really enjoy your recipes.
Hi Anita! I’m so glad you loved the recipe. Thank you for sharing. 🙂
Aujourd’hui je cuisine ce pain aux bananes pour la deuxième fois. C’est rendu notre préféré! Merci pour cette délicieuse recette Natasha!
I’m so happy you found a favorite on my blog, Jo! Thank you for sharing that with me!
I was wondering if this could be made without chocolate chips. If so, should something else be added in its place? I don’t think so, but wondered about the moisture effect on it. I just am not a chocolate lover. Thanks.
Hi Cate! Yes, you could. Have you seen my banana bread recipe HERE? It has raisins and walnuts. 🙂
Going to make this today. Can you use slivered almonds? Just wondering.
Hi Sue! That should be fine! I hope you love the recipe. 🙂
I’ve made this a few times and it was excellent! Just wanted to say, no need to cream the butter and sugar together. You can just melt the butter and whisk it in by hand with the sugar and wet ingredients. Came out exactly the same both ways. No need to get out the mixer.
Thanks for another great recipe!
Tha
Thank you for sharing that with us! 🙂
Thank you. This is the best Banana Bread I’ve ever made . Everybody enjoyed it 🥰
That’s wonderful! We love this recipe, it’s always a hit! I’m glad you did as well.
Just made this & it’s very good.
I used the measured amount of bananas mentioned in the comments (1 1/2C) rather than depending on the number of bananas stated in the recipe (3) & it worked fine (my 3 did equal 1 1/2C but that may not always be the case, depending on the size of the bananas).
My loaf was dark around the edges but still gooey in the middle until 60 minutes (I do use an oven thermometer) — I test with a long wooden skewer rather than a toothpick, to reach all the way to the bottom.
To keep the chips in the loaf from sinking, I dredged them in a Tbsp of the flour before mixing them into the batter.
I agree with the comment that suggested making a parchment paper sling to lift the loaf out of the pan rather than turning it out, so as not to smash the chips on top.
For the commenter who wondered why banana bread should have chocolate chips added to it: I never thought that combination sounded good but all of my friends said they love those flavors together, so I finally tried it & was surprised to find that I agree with them!
Next time, I’m going to make this recipe as cupcakes, with a little design of chips on top.
So nice to find such a reliable recipe — many thanks!
Hi Mac! Thank you for trying my recipe. Dark edges but still gooey in the middle are an indication of the oven temperature being too high that it bakes too fast on the outside, leaving it gooey in the middle. The oven thermometer is a great idea and highly recommended for all baking but if that’s not the issue, did you by chance use a different size loaf pan? It could also be the type of material that its made of and how it distributes heat. I hope that helps!
Thanks, Natasha. My loaf pan was 9″x5″, dark metal, non-stick — maybe the color &/or surface did make a difference, as you say. Next time, I’ll try plain metal & see if the dark edges don’t happen. The loaf was still good, not burned or too crisp, the corners just had a slight crunch (which I like).
You’re welcome, Mac! 🙂
Hi Natasha! Just a quick thank you for this recipe. I have tried at least 10 different recipes for banana bread and have always been disappointed with dry bread! Not this time! It was delicious! I found out last minute that I didn’t have any chocolate chips! I found some white chocolate chips and used those instead. Wow! It was wonderful! This will be my go to recipe from now on!
That’s so great! It sounds like you have a new favorite, Laura! Thank you for your great review!
This is delicious. I did make one tiny adjustment, I threw in 1/2 c of chopped pecans. I also had to adjust the baking time as my pan was dark. I just deducted 5 minutes and used a slightly cooler oven about 340 degrees. Thank you for posting this great recipe.
Thank you so much for sharing that with me, Deb!
Très bonne recette, je l’ai suivie à la lettre. La prochaine fois, pour varier, je vais ajouter des noix. J’avais peur que mon moule en verre ne cuise pas correctement, mais au contraire ça a fait la job.
Merci encore pour cette autre belle recette.
My bread won’t cook all the way through even after 65 minutes at 350 degrees. I used the same size pan and followed the recipe.
Hi! I would recommend using an internal oven thermometer to see if your oven heats correctly and is calibrated.
Natasha is it possible there is an air pocket? I had that happen to me twice with other bread i bake all the time. A chef I know suggested tapping the pan a little bit. I do that all the time now and have never had it happen again. Just a thought. 🤷🏻♀️
It’s hard to say without being there, but that is possible.
I love this recipe, but it was really hard to find, located at the bottom of a long page of text and videos, not to mention the endless advertisements. Also very slow loading and it keeps returning to the top and then I have to go searching for the recipe again.
Hi Katya, The print-friendly recipe is at the bottom of each post. Once you scroll there, click on the print icon in that recipe card which will open a print screen, then you would need to click file —> print. I hope that helps! If not, please let me know exactly what steps you are taking and where you are navigating to print our recipes.
Thank you for sharing your concerns and feedback. The only way we can continue providing free recipes is by having ads on our site, so we are not able to remove those at this time. We find that most people would rather see the ads than pay to see the recipes. But we will definitely take note of your feedback and use it to improve our website.
I appreciate your feedback, and I hope you love every recipe you try.
Thanks Natasha for the nice recipe.
The print option on the right of the recipe, doesn’t work for me, don’t know why???
Hi! You’re very welcome! The print option is working for me (just tested it). Is this happening with all recipes or just this one? I would recommend refreshing your browser or restarting your computer to see if that fixes the issue.
Love this easy and delicious recipe. Will definitely make over and over again.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Could you use a glass loaf pan? Just wondering as I dove have a metal one.
Thanks!
Hi Jennifer! That should be fine, you’ll have to watch it in the oven and check for doneness as the baking time could be different.
This recipe is amazing!!! I did add some nutella and I think it made it taste slightly better.
That’s a great idea too!
I made this today. BEST BANANA BREAD EVER! It was moist, flavorful and perfect. Thank you Natasha. ❤️
That’s great, Susan! I’m glad to hear that.
Hi, can you advise a substitute if I wanted this recipe eggless please?
I have not tested any eggless alternatives to advise.
If I may, last time my boyfriend tried apple sauce. Tasted and smelled really good.
Hi Natasha! love this recipe going to add blueberries this time 🙂 thanks for all the delicious recipes 🙂 Can you post Christmas cookies recipes …
You’re welcome! I’m so happy you enjoyed it, Maria! You can find all my Christmas recipes HERE. I have an Easy Christmas Sugar cookie recipe HERE. I hope you love it!
Hi Natasha! love this recipe going to add blueberries this time 🙂 thanks for all the delicious recipes 🙂
You’re welcome! I’m so happy you enjoyed it, Maria!
if I can give this 10 stars I would but BRWARE this is so good it is addicting – our 2 year old grandson at a birthday party asked for banana bread when the cake was served – best recipe ever
Yay thanks for the perfect review!
My first time making banana bread and it turned out wonderfully. Added chocolate chips and pecans, OMG can’t stop eating it!
That’s just awesome! Thank you for sharing your wonderful review, Cassie!
I just made this for the first time EVER! I’m so excited to try it, it’s in the oven now!
I’m only a little concerned because all I had for a pan is a 9×9 non stick. 🤞🏻 I think it’s time to invest in some good pans!! 🤗
This is my first from Natashas Kitchen and the chocolate chip banana bread was moist as promised. I’ll definitely check this sight out for new recipes.
Thank you, Deborah! So glad you loved this recipe. I appreciate the feedback and hope you find many more you’ll enjoy.
First of all, I have no idea how I found your website, but this is the 6th recipe I have tried and every single one of them has turned out absolutely perfectly. I love how you have a video for the recipes as well. It really helps. Thnx!
That’s great to hear. I’m glad you’re enjoying my recipe. Thanks so much for sharing.
My son used this recipe only he made it in Instant Pot!
He used a springform pan sprayed well with nonstick spray in a 6 qt., 1 cup water in IP, uncovered on manual high pressure for 50 minutes NPR for 10 minutes. Remove let cool for 10 minutes.
Thanks for sharing and I hope it was a hit!
Easy and quick to make recepie. Very delishous. Can’t wait to make again.
Thank you for the good feedback!
Made this. It’s incredible. I’m making another one today. Best banana bread ever!!
Sounds great, I hope it becomes your new favorite!
It’s in the oven as I write! All your recipes I’ve tried have come out perfect!
I bet your home smells so good right now! Thank you for that wonderful feedback, Susan!
Looks delicious! I am a beginner cook and was wondering if I could use salted butter instead of unsalted? Also, could I also add some walnuts? My BF loves them.
Hi Michelle! Using unsalted butter helps you control the saltiness. You could use salted but I would omit the salt in the recipe if you do this. Walnuts work great and are a great addition!
Is it okay to double the recipe? My bread is in the oven as I am writing this!
Hi Kate. Yes, you can double the recipe.
This is my Go To Banana bread! Best Tasting! I love this recipe. It’s so easy I have it memorized. I have made it literally 8 times just this summer. Parties , church or just a treat for home. My kids love it.
Thank you so much for sharing that with me, Tammy! I’m so happy this was a hit!
This made it seem like I was an experienced baker! Family favorite now! Thank you!
You are most welcome and happy to hear!
Showing all the steps up front without the ingredient amounts is not useful at all. You have to jump back and forth. Recommend adding ingredient measurements throughout.
Hi Rob! We’ve provided a shortcut for that, click on the “jump to recipe” button at the top of the page. I always recommend reading through the blog post as well, I provide tips and answer some frequently asked common questions.
Excellent! A hit with everyone. Make sure your bananas are very ripe! Should it be stored in the fridge?
Thank you for sharing, Brenda! I’m happy it was a hit! 🙂
I wish this all appeared in the reverse order that it does! The ingredients should be first; I got frustrated scrolling through all the instructions and other advise before I could find the ingredient list.
Hi Julie! We have a “jump to recipe” button at the top of the page, for this very reason. 🙂
Please, please, please add a save button. I love your recipes!!!
Hi Deborah! Thank you for the suggestion, we are looking into this option. Thanks for your patience.
Delicious, moist out of this world best banana bread ever.
Could eat the whole loaf.
That’s wonderful! So glad to hear that.
Got back from Maui about three weeks ago and one of the best treats we had there was their chocolate chip and bread. My family wanted me to try to make it so I found this recipe and WOW-it is delicious. Can’t believe how easy it is to make and now I have used for all my Uber ripened bananas. Loaf was gone before the night was up. Making another one today!! Next I need to add some chopped nuts to it, but want to try to get macadamia nuts for authenticity 🤩
I’m so glad you found my recipe and blog, Janet! I’m so glad you all loved it!
My daughter wanted banana bread so I looked up recipes. I have seen videos from Natasha’s kitchen before. I followed the directions and WOW! So moist, FLAVOURFUL, and gone 15 minutes after it cooled. My family wanted more!
That’s wonderful! So glad to hear that.
Can I use self rising flour instead of plain.? What would be the difference? Never understood why you can’t substitute.
Hi Darlene. I have not tested that to advise. You may want to research this online to see how to best substitute this in baked goods. You may find this article from King Arthur website helpful.
I almost never leave reviews but when my boyfriend referred to this as “crack,” I knew I had to! I had double the overly-ripe bananas so I made 2 loaves and it was excellent!
Hi Lex, we appreciate your time in sharing your feedback and review! Thanks a lot and I’m happy that you both enjoyed the recipe.
I made this today it’s cooking now and smells delicious. I accidentally used 1/2 of a stick of butter. Instead of a 1/2 cup of butter. I’m hoping it still comes out good.
Hi Tamara! I hope it still turned out great.
Even with half the amount of butter it was delicious. Thank you so much for the recipe Natasha! I’ll definitely be making it again.
So glad to hear that, Tamara! Thank you for the feedback.
I did muffins instead of a loaf. I am wondering how many carbs would be in the muffins
Hi Jessica. This recipe makes 10 slices of banana bread and the nutrition facts listed in the recipe card are per 1 slice. You can multiply that amount by 10 and then divide the total but however many muffins you made from this recipe. I hope that helps.
I make This recipe of yours at least twice a month my whole family loves it! Thank you !
You’re very welcome, Monica! So glad your family loves it!
Wow what an awesome recipe! This morning I have just made a second loaf at the request of my family members. They have declared this bread to be the best ever! I agree! Thank you for sharing this recipe as well as others🙂
You’re very welcome! I’m so happy you enjoyed it, Katheryn! Thank you for sharing your excellent review with me!
I make this at least once every couple of months for my wife and kids, for the past couple of years, always a hit! I’m making again tonight and adding a tsp of cinnamon just to see what happens. Thanks for the recipe!
Sound good, please update us on how you liked that!
Is it okay if we use 5 fermenting bananas? I am eagerly awaiting your permission and hopefully they will be fully fermented by the time you reply! This is urgent.
Hi Max, it depends on the size of the bananas. Also, not sure what you mean by ‘fermenting’ – they should be very ripe. I guess I’ve never referred to them as fermented. Anyway, this recipe has about 1 1/2 cups of mashed bananas