When fall is near, I start to get the baking bug. My go-to recipes are always breads. There’s just something about cooler weather and good comfort food like a warm slice of homemade bread with butter. Over the past few years I’ve really stretched my culinary skills by experimenting with my recipes. This bread recipe was no different.
It came out perfectly and the wonderful smells that filled my home were an added benefit. Seriously -give this recipe a try. You will love it!! Straight from my home to yours, a delicious bread recipe perfect for fall; and don’t forget to check out my kitchen favorites at the end of this post.
Doesn’t this banana bread looks absolutely delectable?! I couldn’t wait to try a piece and let all that goodness marinate on my taste buds. Let me tell you -it’s was amazing!! Before we jump into the recipe, let’s take a look at a ripened banana (even though I’m quite confident you know this) -indulge me a little here.
One point to keep in mind before starting is the size of your loaf pan. I usually use the smaller of the loaf pan sizes for my breads. But this time around I decided to try the larger loaf pan (9 x 5). It just took longer to bake and was a little less dense than if I had used the smaller size loaf pan.
Loaf Pan Sizes
- 8-1/2″ x 4-1/2″ x 2-1/2″ (small) -OR-
- 9 x 5 x 3 (large)
- 1 cup sugar
- 1/3 cup margarine or butter, softened
- 2 eggs
- 3-4 ripe bananas
- 1/3 cup water
- 1-2/3 cups all purpose flour (not self-rising)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 cup chocolate chips
- Mash up bananas, set aside.
- Heat over to 350 degrees.
- Grease bottom only of loaf pan.
- Mix sugar and margarine/butter together.
- Stir in eggs, blend well.
- Add bananas and water, fold in then beat for 30 seconds.
- Stir in remaining ingredients, except chocolate chips, until batter is moistened.
- Stir in chocolate chips.
- Pour into pan and bake until wooden pick inserted in center comes out clean (see estimated times below).
- Once bread comes out of the oven, cool for 5 minutes; loosen the sides of the loaf from the pan; remove from pan and cool on wire rack.
- Cool completely before slicing (personally….I couldn’t wait!….and I didn’t!)
Estimated Baking Times
These are just estimates and baking times will vary depending on your oven. Please refer to #9 above for accurately determining when the bread is done and ready to be removed from the oven.
- For smaller pan: 1-1/4 hours
- For larger pan: 55 to 60 minutes
- If you don’t like the idea of chocolate chips, you could use a 1/2 cup of chopped nuts instead.
- Depending on how you like your bread slices, you’ll get approximately 20-24 slices.
My Kitchen Favorites
- Magnolia Hearth & Hand Measuring Spoons (5 piece)
- Clear Mini Prep Bowls
- Pyrex Measuring 4-Cup, Glass
- Nonstick Baking Bread Loaf Pan, 9 x 5
- Pampered Chef 8 Cup Glass Batter Bowl (this is my most favorite mixing bowl!)
Did you make this recipe?
If you are inspired to create banana bread from this recipe don’t forget to share by tagging me on Instagram and using #btdinspired, I’d love to see your work (and I just might repost your photo)!
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