Don’t throw out those overripe bananas. They are the secret ingredient to this moist banana bread recipe that is loaded with chocolate chips and features a pecan, brown sugar and cinnamon topping.
Got extra bananas you don’t know what to do with?
Make the most incredible banana bread recipe.
I hate to just throw out a bunch of bananas simply because the skins have turned brown.
Instead, turn those extras into homemade brown sugar banana bread.
Each slice features intense banana flavor with the crunch of a brown sugar pecan topping.
That’s where this recipe comes in to play. It calls for extremely ripe bananas.
You know, the ones with all the black spots on the peel.
Over-ripe bananas are the perfect way add a bit of sweetness to any recipe.
I’ll use them in muffins, smoothies, cookies and any quick bread recipe.
And did I mention the warm banana bread smell that will permeate the kitchen for hours?
Can you use brown sugar in banana bread
Yes. You can substitute brown or light brown sugar for white sugar in a 1 to 1 ratio.
Using light brown sugar will lead to a milder tasting bread.
The molasses in brown sugar retains moisture so it means a delicious banana bread either way with the best flavor that is moist as can be.
For this easy recipe I was able to cut back on the total sugar because the bananas are sweet enough.
Can I add a topping to this banana bread?
I added a pecan oatmeal crumble topping with hints of cinnamon and dark brown sugar to add a bit of crunch to the best banana bread.
My kids and their friends gobbled up this easy banana bread recipe in a day.
Head to the grocery store to pick up what you’ll need to make this great recipe.
Large bananas. Grab a bunch and if they are ripe let them sit on the counter for a few days until they start to brown.
Brown sugar. Dark or light brown sugar work well in this recipe. You may already have this staple in your pantry.
All purpose flour
White whole wheat flour
Chocolate chips. I love the dark chocolate chips but my children are partial to the semisweet. Just be sure to grab a reputable brand.
Oats. Old fashioned oats work best.
Chopped pecans. Fresh pecans are needed for the crunchy topping.
How to make this homemade banana bread recipe
- Preheat the oven and prepare a loaf pan.
- Mix together the wet ingredients in a large bowl and add the mixture to the dry ingredients.
- Mix together the ingredients for the banana bread topping in a small bowl and set aside.
- Pour the batter into the pan using a wooden spoon and bake the bread for 40 minutes.
- Add the topping over the top of the loaf and return to the oven to bake for 25 more minutes
- Once done, removed the loaf from the oven and allow it to cool completely on the kitchen counter.
- Slice up the bread and serve.
- Store any leftover bread in an airtight container or freezer bag if freezing for later.
What to do with leftover bananas
- Don’t toss them… freeze them for later.
- Remove bananas from their peels before freezing.
- Use them in smoothies, breads and cookie recipes and cut back on half the sugar.
- Let them come up to room temperature before blending them for cakes, breads and cookies.
- Slice them before freezing to use in smoothies. No ice necessary.
More great recipes using bananas
- Easy Banana Zucchini Bread Recipe with Pecans
- The Best Homemade Chocolate Banana Pudding Pie Recipe
- Banana Peach Smoothie
- Easy Moist Banana Chocolate Chip Muffins
- Healthy Peanut Butter Banana Cookies (Vegan Recipe)
Easy Brown Sugar Banana Bread with Chocolate Chips
- 4 ripe mashed bananas
- 1/3 cup butter softened
- 1/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1/2 cup white whole wheat flour
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup chocolate chips, semisweet or dark
For the Topping
- 1/4 cup brown sugar
- 1/2 cup oats
- 1/2 cup chopped pecans
- 1 teaspoon cinnamon
- 2 tablespoons melted butter
- Preheat the oven to 350°F and make sure the oven rack is in the center of the oven.
- Using a stand mixer or a hand mixer with a large bowl, mash together the bananas with the butter until well blended.
- Next, add the sugar, egg and vanilla. Finally combine flour, baking soda, and salt and mix well. Fold the chocolate chips into the flour mixture.
- Mix together the oats, brown sugar, pecans, butter and cinnamon until well blended. Set aside.
- Spray a 9 x 5 inch loaf pan with cooking spray or place a piece of parchment paper in the loaf pan.
- Fill the prepared loaf pan with the batter and bake for 40 minutes.
- Sprinkle the pecan topping over the banana bread and bake for 25 more minutes or until the top of the loaf is golden brown and a toothpick inserted comes out clean.
- Allow the warm bread to cool completely before handling.
If you make a recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!