| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 15 min |
| Yield: | 8 servings |
Ingredients
- Nonstick cooking spray
- 3/4 cup granulated sugar (150 grams)
- 1 tablespoon molasses (20 grams)
- 1/2 cup canola oil (125 milliliters)
- 2 large eggs
- 3 mashed ripe bananas (about 1 1/2 cups)
- 1 teaspoon vanilla extract
- 1/4 cup whole milk (60 milliliters)
- 1 teaspoon white vinegar
- 2 cups (270 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cinnamon
- 1/2 cup chopped walnuts, toasted (55 grams)
- 3/4 cup chopped dark chocolate (75 grams)
- 2 tablespoons turbinado sugar
Instructions
- Preheat your oven to 350 degrees F (175 degrees C) and grease a 9-by-5-inch loaf pan with nonstick cooking spray.
- In a large bowl, whisk together the granulated sugar, molasses, oil, eggs, bananas and vanilla until well combined. Set aside.
- In a small glass measuring cup, stir together the milk and vinegar and set aside.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon. Stir in the walnuts and chocolate.
- Add about a third of the dry ingredients into the banana mixture and stir gently until almost combined. Add half the milk mixture and stir just to combine. Stir in another third of the dry ingredients followed by the remaining milk mixture and finally the remaining dry ingredients.
- Transfer into the prepared pan and sprinkle with the turbinado sugar.
- Bake for 55 minutes to 1 hour, or until deeply golden brown and a cake tester or skewer inserted into the center of the loaf comes out clean. Cool for 20 minutes before turning it out of the pan onto a wire rack to cool to room temperature.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 509 |
| Total Fat | 26 g |
| Saturated Fat | 5 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 3 g |
| Sugar | 30 g |
| Protein | 7 g |
| Cholesterol | 48 mg |
| Sodium | 347 mg |
Reviews
I made this twice already. The first time I followed the recipe exactly. The second time I substituted applesauce for the oil. Tastes the same. Thank you very much.
Mary: Thank you so much for this delicious recipe. I would and did not change anything and it was perfect! I’ve made many banana breads in my day and this one is number one!
This is the most delicious banana bread I have made ever made! I changed it up by melting the chocolate, adding about a cup and a half of batter to it, and then marbling it in the banana batter. My family loved it! This will be our new standard!
I took this to a pot luck and people went crazy over it. Made it again this week and I realized why everyone loved it! This will be my go to banana bread recipe.
I made this tonight, at 9 it was cool enough to eat. My husband and I had 2 pieces. I have been looking for a recipe for decades, decades. Mary this is 10 * and now my Only Recipe. Yay! I finally found a recipe moist but cooked, tasty, and So Good. Next time I’ll add chocolate and then have two versions of banana bread. Though I’m older than your momma, I love a lot of your recipes. If anything like this look out. We are in for treats. I can’t wait to make your tahini recipes.
Thank you.
I never write reviews
Thank you.
I never write reviews
I still need to taste it, but I want to leave a review before I forget. It looks and smells delicious! I used almond milk with lemon juice instead of milk and vinegar. I also substituted brown sugar and white sugar instead of turbinado sugar. I’m not anywhere near a professional baker, so it took me some time to make, but it looks worth it. Thank you for the recipe.
Excellent! We loved the flavor of the cinnamon and chocolate chips and the sugar crunch on top…YUMMM!
I hate to ruin a great recipe but as one with nut allergies, what would you substitute for the nuts? Or do you have a different recipe that doesn’t call for nuts? Such a beautiful looking bread!
Absolutely wonderful. The addition of the molasses and cinnamon with the “buttermilk” made from the vinegar and milk gave this bread such a delicious flavor. The nuts, chocolate and sugar crust, just put it over the top! Delish!
I must say this is definitely one of the best banana breads I’ve ever made or had! My husband agrees!!! I did use buttermilk instead of the milk and vinegar. Love Mary’s recipes❤️