extreme banana bread recipe

Written ByJenny Smyth Posted on
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The Best extreme banana bread recipe

I have been making banana bread for years, but this extreme banana bread recipe is something else. It is the kind of recipe you make when you have a bunch of overripe bananas and you want something truly special. My kids go crazy for it, and I love that I can use up bananas that would otherwise go to waste. This bread is not your average loaf.

It is packed with flavor, texture, and a little bit of indulgence. The key to this extreme banana bread is using very ripe bananas. The darker and more spotted they are, the sweeter and more intense the banana flavor will be. I also add a mix of dark chocolate chips and toasted walnuts for crunch and richness.

The technique here is all about not overmixing the batter. You want to combine the wet and dry ingredients just until they come together. Overmixing can make the bread tough, and we want it tender and moist. This recipe is perfect for any occasion.

It works for a quick breakfast, an after school snack, or even a dessert. My husband takes slices to work and his coworkers always ask for the recipe. The health benefits are a nice bonus. Bananas provide potassium and fiber, and using whole wheat pastry flour adds extra nutrients without making the bread heavy.

I also use coconut oil instead of butter, which gives it a subtle tropical flavor and keeps it dairy free. I have tested this recipe many times to get it just right. The result is a loaf that is dark on the outside, soft and tender on the inside, and studded with pockets of melted chocolate and crunchy nuts. It is the kind of banana bread that makes you want to eat the whole loaf in one sitting.

But it is also great for sharing. I always make two loaves now because one never lasts long enough.

Extreme Banana Bread

Extreme Banana Bread

4.7 from 1195 votes

This extreme banana bread is loaded with overripe bananas, dark chocolate chips, and toasted walnuts. It is incredibly moist, tender, and full of banana flavor.

Prep Time15 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 10 mins
Servings: 10Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Banana Bread

3 very ripe bananas, mashed (about 1 1/2 cups)
1/2 cup coconut oil, melted
3/4 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup dark chocolate chips
1/2 cup toasted walnuts, chopped

👨‍🍳Directions

1Preheat your oven to 350 degrees Fahrenheit.
2Grease a 9×5 inch loaf pan with butter or nonstick spray, or line it with parchment paper for easy removal.
3In a large bowl, mash the ripe bananas with a fork until smooth.
4You should have about 1 1/2 cups of mashed banana.
5Stir in the melted coconut oil, brown sugar, eggs, and vanilla extract until well combined.
6In a separate medium bowl, whisk together the whole wheat pastry flour, baking soda, salt, and cinnamon.
7Make sure there are no lumps.
8Pour the dry ingredients into the wet ingredients and stir with a rubber spatula just until no streaks of flour remain.
9Do not overmix.
10Gently fold in the dark chocolate chips and toasted walnuts.
11Pour the batter into the prepared loaf pan and spread it evenly.
12Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
13The top should be golden brown and spring back when lightly pressed.
14Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
15This helps the bread set and makes it easier to cut clean slices.

🔧Equipment

9×5 inch loaf pan
Mixing bowls
Whisk
Rubber spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 45mg🧂Sodium: 300mg🌾Total Carbs: 52g🥦Dietary Fiber: 4g🍬Sugars: 28g🥩Protein: 6g

📝Notes

For extra banana flavor, use bananas that are heavily spotted or even black. You can substitute all purpose flour for the whole wheat pastry flour if you prefer. Store leftovers wrapped in plastic wrap at room temperature for up to 3 days.

Watch Video Of How Extreme Banana Bread Works

To store this extreme banana bread, wrap it tightly in plastic wrap or keep it in an airtight container at room temperature. It will stay moist for up to three days. For longer storage, you can freeze the whole loaf or individual slices for up to three months.

Just thaw at room temperature or warm slices in the microwave for a quick treat. When it comes to serving, this bread is wonderful on its own or with a smear of butter or nut butter. I love it for breakfast with a cup of coffee, or as an after school snack for the kids.

It also makes a great dessert when served warm with a scoop of vanilla ice cream. This recipe is always a good idea for family gatherings, potlucks, or just a cozy weekend at home. It is simple to make, uses ingredients you probably have on hand, and always gets rave reviews.

❓ Frequently Asked Questions About Extreme Banana Bread

1. Can I use frozen bananas for this recipe?

Yes, frozen bananas work great. Thaw them completely and drain off any excess liquid before mashing. They will be very soft and even sweeter, which adds to the flavor.

2. How do I make this banana bread dairy free?

This recipe is already dairy free if you use dairy free chocolate chips. I use coconut oil instead of butter, and there is no milk in the batter. Just check the label on your chocolate chips.

3. Can I add other mix ins like nuts or dried fruit?

Absolutely. You can substitute the walnuts with pecans or almonds, or add dried cranberries or raisins. Keep the total mix ins to about 1 cup so the batter is not overloaded.

4. Why did my banana bread turn out dry?

Dry banana bread usually means it was overbaked or the bananas were not ripe enough. Make sure your bananas are very ripe and check for doneness a few minutes early. Every oven is different.

5. How should I store leftover banana bread?

Wrap the cooled bread tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. You can also freeze it for up to 3 months. Slice it before freezing for easy individual servings.

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