Soft on the inside and crunchy on the outside, this banana bread is so good! This is some of the best banana bread I’ve ever made. The difference this time? Adding in brown sugar. It gives a deeper flavor that pairs well with the chocolate and banana. Try it for yourself! 🍽️

Ingredients (makes 1 loaf)

• 4 small overripe bananas 
• 1 large egg
• 1/2 cup vegetable oil
• 1 tbsp imitation vanilla extract
• 2 cups all-purpose flour
• 1/4 cup dark brown sugar
• 1/4 cup white sugar
• 1/2 tsp salt
• 1 tsp baking powder
• 1/4 cup chocolate chips (optional)
  

Nutritional Information (Per Slice – based on 12 slices)

• Calories: ~245
• Carbs: 30g
• Fat: 14g
• Protein: 4g

Watch the recipe video:

Here’s how to make it:

1. Preheat your oven to 350°F (175°C). Spray a 9×5-inch loaf pan with cooking spray or line with parchment paper
2. Mash the bananas: In a large mixing bowl, mash the bananas until smooth.
3. Mix the wet ingredients: Stir in the egg, vegetable oil, and vanilla extract until well combined.

4. Add the dry ingredients: Add the flour, sugar, salt, and baking powder to the wet mixture. Gently fold until just combined – don’t overmix!
5. Add the chocolate chips (if using) and fold into the batter.

6. Bake: Pour the batter into the prepared loaf pan. Bake for 50–60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

7. Cool: Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
   

• Best served warm: Heat up a slice and enjoy with a bit of peanut butter, almond butter, or anything else you like. 
• Storage: Store in an airtight container at room temperature for up to 4 days.
• Freezer-friendly: Slice the loaf, wrap each piece tightly in plastic wrap, and freeze. Just reheat in the microwave or oven whenever you want a quick treat!
  

What do you think of this recipe? Let me know in the comments! 💛