A delicious and dense sweet treat filled with flavorful chocolate chunks and glazed with a unique topping for a sticky-sweet finish.


Banana Bread

  • 2-3 ripe bananas (the riper, the better!)
  • ⅓ cup of melted butter or margarine
  • 1 tsp baking soda
  • A pinch of salt
  • ¾ cup of sugar
  • 1 large or 2 small eggs, beaten
  • Vanilla extract (to taste)
  • ¼ tsp ground cinnamon
  • 1 and ½ cup all-purpose flour
  • ½ to ¾ cup of chocolate chips/chunks

Topping (optional)

  • Splash of milk
  • Handful of chocolate chips
  • Powdered sugar


Banana Bread

  1. Preheat oven to 350℉.
  2. Mash the bananas in a mixing bowl. Stir in the melted butter or margarine with a spatula.
  3. Add in the baking soda and salt. Mix.
  4. Add in the sugar, beaten egg(s), vanilla extract, and ground cinnamon.
  5. Slowly shake in the all-purpose flour and combine. Make sure to scrape the bowl to eliminate any pesky flour pockets![1]
  6. Add chocolate chips/chunks.
  7. Line your pan with parchment paper (8 x 8 cake pan or standard loaf pan) and pour in your mixture. Bake until a tester comes out clean, which can take anywhere from 40 minutes to 1 hour.

Topping (optional)

If you want to give your banana bread a special kick, you can glaze it with a simple topping:

  1. Add a splash of milk and a handful of chocolate into a small, microwave-safe bowl.
  2. Microwave for 20 seconds, then mix to combine until the mixture is a thin, smooth consistency.
  3. While your banana bread is warm, spread the mixture across the top and sides with a small spatula. Let it settle in. It should be a little drippy as the bread starts to absorb it.
  4. Let cool, sift on some powdered sugar, cut into slices, and enjoy!

Notes: Extra tips for the perfect banana bread!

  • Do not overmix your batter. Although tempting, using a stand-mixer, hand-mixer, or a whisk can incorporate too much air into the batter and leave your final product dry and less enjoyable.
  • Since the mixture is so dense, you may have to tent[2] your banana bread with tinfoil some time into the baking process. This may be necessary if you feel that your banana bread is well-baked at the top, but still raw in the center. This happens depending on the size of your oven and other factors, but you can cover the top and bake for longer.

[1] Flour pockets: clumps of flour that can go unmixed in the batter.

[2] Tenting: covering the bread with a raised piece of tinfoil to slow down the baking process on top and allow the middle to bake properly.