Making banana bread is more than just baking; it's a satisfying ritual in my life.

It brings stress relief, family togetherness, and comfort after a hectic week. On weekends, I often check the fruit bowl for overripe bananas, grab my mixer, and escape to my happy place.

Processed with VSCO with a6 preset

As an adventurous baker, I've experimented with countless banana bread recipes. While some have been hits and others misses, the comforting nature of banana bread means it's always enjoyed fresh from the oven, shared with neighbors, or stored for quick breakfasts during busy school mornings.

With all my experiments, I've found a favorite. This recipe is packed with nutritious ingredients—no artificial additives and minimal gluten. It combines whole wheat flour and almond flour for the perfect texture, with just enough butter and nuts to be satisfying, while keeping the sugar level low so it doesn't feel like dessert. It's ideal fuel for mornings or any time of day. Plus, it features FIVE ripe bananas, ensuring it remains moist for several days.

chocolate chip banana bread slicesbaked chocolate chip banana bread

Though chocolate chips are optional, I've found that their slight meltiness elevates this banana bread experience. You can also swap them for extra nuts, coconut, or dried fruits if you prefer.

Processed with VSCO with a6 preset

Check out the recipe below, and I'd love your feedback if you try it!

Ingredients

  • 3 eggs
  • 2 tablespoons Greek or skyr yogurt
  • 1/2 cup whole milk (or nut milk of choice)
  • 1 stick butter (or coconut oil or ghee), melted
  • 2 tablespoons peanut butter (or nut butter of choice)
  • 1/2 cup maple syrup
  • 1 cup whole wheat flour
  • 1 cup almond flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon flaky sea salt
  • 2 teaspoons vanilla (vanilla bean paste works well)
  • 5 bananas, mashed
  • 1 cup chopped toasted walnuts
  • 1/4 cup chocolate chips
  • for topping: additional chopped walnuts, shredded coconut, a pinch of sugar, cinnamon, & flaky salt

Instructions

  1. Preheat the oven to 350°F. Grease two loaf pans or one rectangular cake pan.
  2. In a stand mixer bowl with the paddle attachment, mix eggs, yogurt, and milk. While mixing, add melted butter, peanut butter, and maple syrup. Combine for about a minute.
  3. Add the flours, baking soda, cinnamon, and salt. Mix on low until just blended. Stir in vanilla and bananas until just combined. Fold in walnuts and chocolate chips, then pour the mixture into the prepared pans.
  4. Top generously with walnuts, coconut, sugar, cinnamon, and salt. Bake for 1 hour and 15 minutes, or until a cake tester comes out clean. Let it cool before serving!

Comments (7)

  1. Josefina says: July 25, 2019 at 8:46 am

    How much is 1 stick of butter?

    Reply
    1. Mia says: August 2, 2019 at 12:09 am

      1 stick of butter equals 4 ounces/113 grams. Also, could you provide a weight or volume measure for the 5 bananas? Different sizes can affect the outcome. Thanks! I can't wait to try this.

      Reply
  2. Heather Barg says: July 26, 2019 at 1:39 pm

    What size loaf pans or cake pan should I use? Thanks!

    Reply
  3. Sarah says: August 13, 2019 at 10:56 am

    I tried this recipe, but it turned out too wet, almost like banana bread pudding! I think my bananas were larger than needed. Maybe it would help to specify banana size or mass in grams? Hoping for better luck next time!

    Reply
  4. Rehema says: May 9, 2022 at 11:38 am

    This looks delicious! A must-try and a great addition to my recipe collection.

    Reply
    1. Isabelle Eyman says: May 9, 2022 at 3:04 pm

      It's one of our all-time favorites! Hope you enjoy it.

      Reply