Kid-Approved Banana Bread

Name: Kid-Approved Banana Bread
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 loaf
Ingredients: ¾ cup packed brown sugar; ¼ cup butter, softened; 1 egg; 3 medium very ripe bananas; 1 cup all-purpose flour; ½ cup whole wheat flour; 1 teaspoon baking soda; 1 ¼ teaspoons baking powder; ½ teaspoon salt; ½ cup chocolate chips

Rating: 4.67 stars

3 Ratings
3 Reviews
1 Photo

This bread is moist and delicious, relatively low in fat, and constantly requested by my four kids for snacks or their school lunches. They even avoid eating all the bananas so there are enough left to ripen to black for banana bread! Freezes well too. Just cool fully and place in an airtight bag or container.

By Teresa Ejinaka

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Recipe Summary

prep:

10 mins

cook:

1 hr

additional:

5 mins

total:

1 hr 15 mins

Servings:

Yield:

1 loaf

Nutrition Info

Directions

Step 1

Preheat the oven to 325 degrees F (165 degrees C). Grease a loaf pan.

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Step 2

Beat brown sugar and butter together using an electric mixer in a mixing bowl until creamy. Add egg and beat on medium-high speed until mixture is light and fluffy, 1 to 2 minutes. Mash bananas using a fork and add to mixture, beating just until mixture is fairly smooth (some lumps are okay).
Step 3

Combine all-purpose flour, whole wheat flour, baking soda, baking powder, and salt in a separate bowl. Blend into banana mixture until just combined. Fold in chocolate chips. Pour into the prepared loaf pan.
Step 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Remove from the oven and let cool 5 minutes; turn pan over to release loaf and let cool further on a wire rack. Tastes best warm.

Cook's Note:

You can also add pecans, if you'd like. Just add them to the mixture with chocolate chips.

Nutrition Facts

Per Serving:

207 calories; protein 3g; carbohydrates 36.4g; fat 6.6g; cholesterol 25.7mg; sodium 291mg. Full Nutrition

Reviews (3)

Most helpful positive review

lutzflcat

Allstar

07/20/2019

7.19.19 Had 3 very VERY ripe bananas which either needed to be used today or they d be heading out to the curb so why not try a new recipe? Followed the recipe except for baking into muffins rather than a loaf. I always bake muffins at 350º so I bumped up the temp a bit and they were done in about 20 minutes (ended up with 11). These are moist tasty muffins but if I make these again I will substitute half of the brown sugar with granulated white sugar. The banana flavor mingles well with the chocolate chips and it s a treat when you bite into one of those soft chips. Thanks for sharing your recipe. Read More

3 Ratings