**Yields:** One 9 × 5-inch (2 L) loaf
**Prep Time:** 10 minutes
**Cook Time:** 75 minutes
Banana bread is a must-have on any baking day checklist. Although bananas aren’t native to Canada, we’ve wholeheartedly adopted banana bread into our treat culture. Check your freezer—if you’ve stashed some overripe bananas, you’re ready to bake!
**Ingredients**
– 1½ to 1¾ cups (375 to 400 g) mashed ripe bananas (about 3 to 4 bananas)
– ½ cup (115 g) unsalted butter or virgin coconut oil, melted
– ⅔ cup (140 g) granulated sugar, plus extra for sprinkling
– ⅔ cup (140 g) packed light brown sugar
– 2 large eggs, at room temperature, or 4 Tbsp (60 mL) flax eggs (see note)
– 1 tsp vanilla extract
– 1½ cups (225 g) all-purpose flour or gluten-free flour (see note)
– 1 tsp baking soda
– ¼ tsp salt
– 1 cup (175 g) semisweet chocolate chips or 1 cup (100 g) toasted walnut pieces (optional; see note)
**Notes:**
– The ripeness of your bananas will affect the sweetness and banana flavor of the bread. For the best taste, use bananas that are more black than yellow. It’s fine to adjust the amount of mashed banana slightly if needed.
– For a gluten-free version, substitute 1 cup (135 g) brown rice flour mixed with ½ cup (65 g) tapioca starch and ½ tsp xanthan gum for the all-purpose flour.
– For a vegan alternative, use melted coconut oil instead of butter and replace each egg with 2 Tbsp (16 g) ground flaxseed mixed with 3 Tbsp (45 mL) water. Ensure that chocolate chips are vegan-friendly if included.
**Instructions**
1. Preheat the oven to 325°F (160°C). Grease a 9 × 5-inch (2 L) loaf pan.
2. In a large bowl, whisk together the mashed bananas, melted butter (or coconut oil), granulated sugar, and brown sugar until well combined. Add the eggs (or flax eggs) and vanilla extract, whisking until smooth.
3. In a separate bowl, sift together the flour, baking soda, and salt. Gradually add the dry ingredients to the banana mixture, stirring just until combined. Fold in the chocolate chips (or walnut pieces, if using).
4. Pour the batter into the prepared loaf pan and sprinkle the top with a little extra sugar. Bake for about 75 minutes, or until a tester inserted into the center of the loaf comes out clean.
5. Let the banana bread cool in the pan for 20 minutes, then transfer it to a cooling rack to cool completely. Wrapped well, the bread will keep at room temperature for up to 3 days, or it can be frozen for up to 3 months. Thaw on the counter before serving.