Banana Bread

Bananas are hands down my favorite fruit. Especially when they are overripe because then they are prime candidates for my all-time favorite bread: banana bread! 😀 Today I arrived back at my apartment to a bowl of 6 overripe bananas. And I really do mean, overripe. Let’s just say they were far beyond the point of recognition. So what better opportunity to flex my banana bread muscles than tonight? With so many bananas, I experimented with chocolate chip banana bread as well as chocolate chip banana bread cupcakes.

See my banana bread recipe below! This recipe will make one 9 x 5 x 3 inch loaf of banana bread or about 12 banana bread cupcakes. Adapted from a combination of the Food Network’s banana bread recipe and a banana bread cupcake recipe from Eat, Live, Run.



  • 1 c white sugar
  • 8 Tbsp unsalted butter at room temperature
  • 2 large eggs
  • 3 ripe bananas
  • 1 Tbsp milk (I use unsweetened almond milk and it also turns out perfect!)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 2 c all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 1 c chocolate chips (optional, but highly suggested!)


  1. Preheat the oven to 350°F. Butter or grease a 9 x 5 x 3 inch loaf pan. Alternatively, you can also make banana bread cupcakes. To do this, prepare a cupcake pan with either cupcake liners or by buttering/greasing the pan.
  2. Cream the sugar and butter in a large mixing bowl. To do this, cut the room temperature sticks of butter into smaller cubes. Then slowly mix in the sugar until the entire mixture is light and fluffy. It can be done by hand or with the help of an electric mixer.
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  4. Add eggs one at a time, beating after each addition. The result is clearly what heaven is made of: eggs, butter, and sugar!
  5. In a small bowl, mash the bananas with a fork. Mix in the milk, cinnamon, nutmeg, and vanilla extract.
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  7. In another bowl, mix together the flour, baking powder, baking soda, and salt.
  8. Add the banana mixture to the creamed mixture and stir until combined. Then add the dry ingredients, mixing until the flour disappears.
  9. Optional (but highly suggested): add in 1 c semi-sweet chocolate chips. If adding chocolate chips, be sure to flour them first before adding to the batter by rolling them in a bowl with a little bit of flour. This will help prevent the chocolate chips from sinking to the bottom of the bread during the baking process.
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  11. Pour the batter into the prepared pan. If making banana bread, bake for 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. If making banana bread cupcakes, fill cupcake tins about 3/4th of the way full and bake for about 25 minutes, until slightly golden brown on the edges.
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  13. Set aside to cool for about 15 minutes. Remove bread or cupcakes from pan and enjoy! 😀
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    (as you can see, I think I may have gone overboard on this recipe… :P)