There are some recipes that never go out of style, and this banana bread is one of them.
It’s the recipe my family has been making for years, and every time I pull a loaf out of the oven, the whole house fills with the most comforting smell. It’s soft, incredibly moist, loaded with chocolate chips, and perfect with a hot cup of coffee or tea.
If you found this recipe from my Instagram reel—welcome! I’m so happy you’re here. 🤍
One thing we’ve changed over the years is that we now make this recipe with 1:1 monk fruit sweetener instead of granulated sugar. It tastes just as delicious, but I’ve included both options so you can make it whichever way your family prefers.
Why You’ll Love This Banana Bread
✔ Super moist and soft
✔ Loaded with chocolate chips
✔ Easy to make with pantry staples
✔ Perfect for breakfast, snacks or dessert
✔ Freezer friendly
✔ Made with either sugar or monk fruit sweetener
Ingredients
- 1½ cups (180 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (115 g) unsalted butter, melted
- ¼ cup avocado oil (or olive oil)
- ¾ cup granulated sugar or ¾ cup 1:1 monk fruit sweetener
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups mashed ripe bananas (about 3–4 bananas)
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5 loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, baking soda and salt.
- Mash the bananas and set aside.
- In a large bowl, whisk together the melted butter, avocado oil, sugar (or monk fruit), eggs and vanilla.
- Stir in the mashed bananas.
- Fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Fold in the chocolate chips.
- Pour into the prepared loaf pan.
- Bake for 50–60 minutes, or until a toothpick inserted into the centre comes out with a few moist crumbs.
- Let cool before slicing (if you can wait!).
Tips
- The darker your bananas, the sweeter and more flavorful your bread will be.
- Don’t overmix the batter—it helps keep the loaf soft and tender.
- Sprinkle a few extra chocolate chips on top before baking for a bakery-style finish.
- Store covered at room temperature for up to 3 days or freeze for up to 3 months.
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Frequently Asked Questions
Can I use monk fruit sweetener?
Yes! We now make this recipe with a 1:1 monk fruit sweetener instead of sugar, and it turns out just as moist and delicious.
Can I freeze banana bread?
Absolutely. Wrap the cooled loaf tightly in plastic wrap and place it in a freezer-safe bag for up to 3 months.
Can I leave out the chocolate chips?
Of course! It’s delicious plain, or you can substitute chopped walnuts or pecans.
If you make this recipe, I’d love to hear what you think! Leave a comment below or tag me on Instagram @blushingpinkpetals so I can see your beautiful banana bread. Happy baking! 🤍🍌
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