Description
This one-bowl banana bread recipe is ultra moist & delicious thanks to a few simple ingredients. We love the soft, fluffy texture and chocolate in every bite!
Ingredients
Scale
- 1 1/2 cups mashed ripe bananas (about 3–4 bananas)
- 3/4 cup light brown sugar (150 grams)
- 6 Tablespoons butter, melted (85 grams)
- 1/2 cup sour cream (113 grams)
- 2 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (or 1 teaspoon ground cinnamon)
- 1 3/4 cups (210 grams) gluten-free measure-for-measure flour*
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3/4 cup mini chocolate chips (128 grams/4.5 oz.)
Instructions
- Preheat Oven to 350 Degrees and line a metal 8.5 x 4.5 inch loaf pan with parchment paper.
- Mash Bananas. If you haven’t already, mash the ripe bananas with a fork (or puree in a food processor for a super-smooth texture). Measure the mashed bananas for accuracy.
- Combine Wet Ingredients. In a large bowl, combine mashed bananas, brown sugar, melted butter, sour cream, eggs, vanilla, and almond extract (or ground cinnamon). Stir until well combined and cohesive.
- Add Dry Ingredients. Next, add gluten-free flour, baking soda, and salt and stir until almost fully combined, with just a few dry patches left.
- Fold In Chocolate Chips. Sprinkle on the chocolate chips and gently fold them in with a spatula until evenly distributed.
- Pour Batter Into Prepared Pan and smooth the top a little so it’s even.
- Bake 45 Minutes at 350 degrees.
- Tent Loosely With Aluminum Foil & Bake Another 20-25 Minutes, or until the top is golden brown, a toothpick inserted in center of the bread comes out with just a few moist crumbs (no wet batter), and the interior reaches 200 degrees F. (Adding the foil prevents the bread from getting too brown)
- Cool & Slice. Let the banana bread cool about 5-10 minutes in the pan before lifting it out of the pan using the parchment paper handles and placing it on a wire rack to finish cooling completely. Slice and enjoy.
- Store leftover banana bread in a bag or airtight container 1-2 days at room temperature, 3-4 days in the refrigerator, or 2 months in the freezer. I like to warm slices up in the microwave for 15-30 seconds, or you can use a toaster oven!
Notes
- Loaf Pan. A light-colored aluminum loaf pan will bake the most evenly and gently. If you use a glass or ceramic pan, your bake time will vary (and usually take longer)
- Is It Done? The most accurate way to tell if your banana bread is completely cooked through is to insert an instant-read thermometer into the center of the loaf. It should reach at least 200 degrees F. to be considered fully done. (If it’s very close (198-199 degrees, you can still pull it out of the oven, as the residual heat from the pan will help it continue cooking for a few minutes.)
- Flour. We highly recommend King Arthur Measure-For-Measure Gluten-Free Flour, but if you use another brand, make sure it contains xanthan gum, and measure carefully so you don’t add too much flour! Use a scale or the scoop & level method for best results.
- Bananas. We recommend spotty, overripe bananas (yellow with lots of brown spots). I suggest measuring mashed bananas rather than going by the number of bananas for the best results.
- Sour Cream. If you don’t have sour cream on hand, you can use an equal amount of plain Greek yogurt. Don’t have either? You can add 2 Tablespoons more butter & know that your banana bread won’t be *quite* as moist as mine.
- Butter. I usually make this banana bread with salted butter, but feel free to use unsalted butter if that’s what you have.
- Freezing Tips: If you’re freezing the whole loaf to thaw later, let the banana bread cool completely. Then, wrap in plastic wrap/reusable food wrap and store in a freezer-safe bag in the freezer. (The double-wrapping keeps it extra fresh!) If you prefer to freeze individual slices, lay the slices out on a baking sheet lined with parchment and freeze 30-40 minutes or until no longer tacky (this keeps them from sticking together!). Then, transfer to a freezer-safe bag and store in the freezer.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Bread
- Method: Oven
- Cuisine: American
