this easy banana bread is the perfect way to use up old, browning bananas. the more spots they have, the better for this recipe! packed with fiber and tons of flavor, it’s sure to be a winner with the whole household!
- 3 large, very ripe bananas, mashed (they should have multiple brown spots, if not, see note #1)
- 1/3 cup canola oil
- 2 eggs
- 1/3 cup maple syrup
- 1 teaspoon pure vanilla extract
- 4 tablespoons milk
- 1 3/4 cup white whole wheat flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2/3 cup chocolate chips (dark, milk or semi-sweet will all work)
- Optional: 1/3 cup roughly chopped walnuts
- Preheat oven to 325 degrees F and grease a 9×5 inch loaf pan with cooking spray
- In a large bowl or stand mixer, add mashed bananas and oil. Beat with an electric hand mixer or stand mixer until light and fluffy.
- Add in eggs, one at a time, beating 30 seconds in between additions.
- Add maple syrup and vanilla, beating for another 30 seconds, then add milk, beating for a final 30 seconds.
- Once well beaten, add flour, salt, baking soda and 3/4 teaspoon ground cinnamon.
- Using a rubber spatula, fold until just combined (it’s okay if you still see a few flour pockets; you don’t want to over-mix of the bread will be tough).
- Gently fold in chocolate chip (and walnuts, if using) giving the batter just a few folds to incorporate and remove any remaining large flour clumps.
- Pour batter into prepared loaf pan then add remaining 1/4 teaspoon of cinnamon to the top of the loaf and swirl with a knife (you don’t have to do this, it’s only for aesthetics! if you prefer, add just add the full teaspoon of cinnamon to the batter).
- Bake for 55-60 minutes (oven times will vary so check your loaf at 50 minutes and increase time in 2 minute increments as needed) or until a knife inserted in the center comes out clean or with just a few wet crumbs. Be careful not to over-bake or loaf will be dry.
- Allow to cool for 5 minutes on a wire cooling rack, then remove bread from the pan to cool fully.
- If using less ripe bananas, you may want to increase the amount of maple syrup (or honey) to 1/2 cup as the bananas will add less sweetness.
- Store bread in an airtight container or bag for up to 3 days at room temperature or up to 3 months in the freezer.
Keywords: banana bread, bread, snack, breakfast, chocolate chip, whole grain, vegetarian