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I have spent years perfecting this banana bread recipe; I’m happy to announce that I have finally found the perfect combination of ingredients to make this delectable Soft & Sweet Mouth Watering Banana Bread!
I have KitchenAid Mixer and absolutely LOVE it, I’m not sure what I would do without it really … okay, okay I would probably would be hand mixing not knowing any different! Weather you’re hand mixing with a wire whisk, using a hand mixer or you have a KitchenAid Mixer like I do this recipe is super easy no matter the tools! (but, seriously check out this KitchenAid Mixer mixer, you’ve got to get one!)
Now onto the important stuff … the steps to making this delicious, mouthwatering banana bread recipe.
Coat two loaf pans with Coconut Oil or butter. I usually prefer coconut oil when baking for the added sweetness and it’s health benefits.
(you can use either coconut oil/butter from a jar/tub and spread it with a pastry brush or you can use spray coconut oil/butter too which is what I normally use; you do need to make sure where you store this doesn’t get too cold or it will clog the spray nozzle). Next, preheat your oven to 350*.
Have you tried these flexible loaf pans? Oh, let me tell you, you will never fight to get a loaf of bread out again! I use mine all the time. They are a combination of durable steel and flexible silicone. The thick, rolled steel edges prevent warping and provide even browning while the silicone bottom assures you will have an easy release of your bread. It’s the little things , right!
Cream together the butter and sugar. It will not get creamy rather it will start to blend and look like margarine and hold it’s form. This process takes about 3-4 minutes on medium-high speed. If you are using a wire whisk you may want to mix this part with your hands.
Add in the large eggs, bananas, vanilla and milk. I like to use 2%, butter milk or whole milk (whatever I have on hand, the thicker the milk the moister the bread!)
Mix until well combined, you only need a few rounds of the whisk.
Tip: The more brown spots that are on the bananas the riper (sweeter) they are. I like the sweetness level when they are covered… and I mean COVERED in brown spots. Typically I toss them in the freezer when they get to this point until I am ready to bake. If baking from frozen bananas thaw them for about an hour before; or 24hrs if thawing in the fridge.
Add the baking soda, salt & cinnamon; mix. Then slowly add the flour; I typically add 1/2 cup at a time. Do not over mix the secret to the softness is the milk and the slow mixing.
Mix until all ingredients are combined. Scrape the bottom of the bowl with a spatula to release any of the creamed batter from the bottom and make sure it gets mixed in. Then add the chocolate chips, I use 1/2 – 3/4 bag of either milk chocolate chips or semi-sweet chocolate chips (I have used white chocolate chips too which is good but my family prefers the others).
Pour the batter equally into the two loaf pans. sprinkle the top of the batter with a little sugar and cinnamon; about 1-2 tsp of each is what I use (optional). This gives the top a light crunch … not a chip crunch but more of a delectable cookie crunch! This is all personal preference though. If you don’t think you will like the added crunch don’t do this (or try it on one loaf or on half a loaf to see).
Bake for 1 hour and wait for your house to smell AMAZING!
Let cool at least 30 minutes before serving.
This recipe is great to freeze your loafs! Wait at least 1 hour before wrapping to freeze; I double wrap my loafs with tin foil then date the top. You can keep these in the freezer for 6-9 months! Be sure to wait a minimum of 1 hour after baking before wrapping in tin foil as the moisture from the heat will cause freezer burn on your bread and no one likes that! When you’re ready to eat just take a loaf out of the freezer and place on the counter for 24 hours to thaw (do NOT thaw in the microwave!)
Looking for gluten free & diabetic safe desserts or just looking to make healthy recipes that are still mouthwatering? Click Here!
Thank you for reading, I hope you like it as much as my family & I do!
Share your final product with me I would love to see:
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Or, comment at the bottom of this blog post!
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Better Than Nana's Banana Bread: You'll Never Go Back!
You will never need another banana bread recipe after trying this one!
Soft, sweet & moist ... your tastebuds will thank you.
- 1 tsp Coconut Oil/Butter
- 1 Cup Granulated Sugar
- 1/2 Cup Butter softened
- 2 large Eggs
- 3 Bananas
- 1 tsp Vanilla Extract
- 3 Tbsp Milk
- 2 Cups Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 1/2 bag Chocolate Chips (optional)
Preheat oven to 350* and coat 2 loaf pans with coconut oil.
Cream together softened (room temperature) butter & sugar until smooth (NOTE: will look similar to margarine and will hold it's form).
Add eggs, bananas, vanilla & milk. Mix until well combined.
Add baking soda & cinnamon, mix. Slowly add in flour 1/2 cup at a time. Once well mixed add in chocolate chips if desired.
Pour batter evenly into 2 loaf pans. Sprinkle with a little sugar and cinnamon for a delicate crunchy top; about 1-2 tsp of each (if you prefer not to have a little crunchy top skip this step).
Put loaf pans into oven on middle rack. Bake for 1 hour (or until tooth pick comes out clean).
These freeze well too. Just double wrap in tin foil and date the outside & toss in the freezer for up to 6 months! When you just don't have time to prep breakfasts or just want some banana bread take a loaf out 24 hours before eating.
Thank you for reading, I hope you like it! Share your final product with me I would love to see!
Facebook, Twitter, Instagram & Pinterest @Chicpartychick
or on the blog post in the comments!
Recipe created by: Tiffany Downing, Chic Party Chick