Got Brown Bananas? 16 Banana Bread Recipes, From Grandma’s Plain Loaf to the Chocolate One Everyone Is Baking Now

Every kitchen has that moment. Three bananas are going brown on the counter, and you have a choice to make. Those spotty bananas are not trash. They are the start of the best banana bread you will ever bake. Grandma knew it, and millions of home bakers know it now. One classic banana bread video from Allrecipes alone has more than 13 million views on YouTube. Here are the loaves people are baking right now, plus muffins, gifts and what to do with the very last slices..

Chocolate Chip Banana Bread, the One Everyone Is Baking

This is the loaf that makes you glad you waited for those bananas to turn spotty. Melty chocolate chips in every bite, a moist and tender crumb, and a halved banana baked right on top so it caramelizes in the oven. It is the banana bread that keeps going viral, and one bite tells you why. Warm or the next morning with coffee: when do you like it best?

You will need: 3 very ripe bananas, 1/2 cup melted butter, 3/4 cup brown sugar, 1 egg, 1 tsp vanilla, 1 tsp baking soda, 1/2 tsp salt, 1 1/2 cups flour, 3/4 cup chocolate chips, 1 extra banana (halved lengthwise) for the top.

How to make it: 1. Heat the oven to 350F and grease a 9×5 loaf pan. 2. Mash the 3 bananas, then stir in the butter, sugar, egg and vanilla. 3. Stir in the baking soda and salt, then the flour, just until mixed. 4. Fold in the chocolate chips and pour into the pan. 5. Lay the banana halves on top, cut side up, and bake 55 to 65 minutes until a toothpick comes out clean.

Grandma’s Classic Banana Bread, the Plain One

Before the chocolate and the swirls, there was this. A simple loaf with butter, sugar, eggs and the ripest bananas in the house. Grandma baked it in the same dented pan for years and sliced it thick with a pat of butter on top. No mixer needed, just a bowl and a fork. Do you still have your family’s banana bread recipe card? Tell us whose handwriting is on it.

You will need: 3 ripe bananas, 1/3 cup melted butter, 3/4 cup sugar, 1 egg (beaten), 1 tsp vanilla, 1 tsp baking soda, pinch of salt, 1 1/2 cups all purpose flour.

How to make it: 1. Heat the oven to 350F and butter a 9×5 loaf pan. 2. Mash the bananas with a fork in a big bowl. 3. Stir in the butter, sugar, egg and vanilla. 4. Sprinkle in the baking soda and salt, then mix in the flour until just combined. 5. Bake 55 to 60 minutes and cool 10 minutes before slicing.

Double Chocolate Banana Bread

If chocolate chips are good, cocoa and chocolate chips are even better. This one tastes like a cross between a brownie and banana bread, and kids go crazy for it. The cocoa makes the loaf deep and dark, and the bananas keep it soft for days. A few chips on top make it look bakery perfect. Would you serve this for breakfast or dessert?

You will need: 3 ripe bananas, 1/2 cup melted butter, 3/4 cup brown sugar, 2 eggs, 1 tsp vanilla, 1 cup flour, 1/2 cup cocoa powder, 1 tsp baking soda, 1/2 tsp salt, 1 cup chocolate chips.

How to make it: 1. Heat the oven to 350F and line a loaf pan. 2. Mash the bananas and whisk in the butter, sugar, eggs and vanilla. 3. Sift in the flour, cocoa, baking soda and salt and fold gently. 4. Fold in most of the chocolate chips and scatter the rest on top. 5. Bake 55 to 60 minutes until a toothpick has only moist crumbs.

Cinnamon Cereal Crunch Top Banana Bread

This is the version that blew up on Instagram this year. Crushed cinnamon sugar cereal goes on top of the batter with a little melted butter, and it bakes into a sweet, crunchy crust. Inside, it is still the soft banana bread you love. It is fun, a little silly and very hard to stop eating. Would your kids eat the top first?

You will need: Batter from the classic recipe, 1 1/2 cups cinnamon sugar cereal squares (lightly crushed), 2 tbsp melted butter, 2 tbsp sugar, 1 tsp cinnamon.

How to make it: 1. Make the classic batter and pour it into a lined loaf pan. 2. Toss the crushed cereal with the melted butter, sugar and cinnamon. 3. Pile it evenly over the batter and press lightly. 4. Bake at 350F for 55 to 65 minutes, covering loosely with foil after 35 minutes. 5. Cool in the pan 15 minutes so the crunch sets.

Cream Cheese Swirl Banana Bread

A ribbon of sweet cream cheese running through the middle turns a simple loaf into something that feels like cheesecake. It is perfect for brunch, holiday mornings or a neighbor who needs a little cheering up. The trick is to layer, not stir, so the swirl stays pretty. When you slice it, everyone at the table says wow. Who would you bake this for?

You will need: Batter from the classic recipe, 6 oz cream cheese (softened), 1/4 cup sugar, 1 egg yolk, 1 tsp vanilla, 1 tbsp flour.

How to make it: 1. Beat the cream cheese, sugar, yolk, vanilla and flour until smooth. 2. Pour half the banana batter into a lined loaf pan. 3. Spoon the cream cheese mixture down the middle. 4. Cover with the rest of the batter and drag a knife through once or twice. 5. Bake at 350F about 60 to 70 minutes. Cool fully and store in the fridge.

Brown Butter Banana Bread

Browning the butter takes five extra minutes and adds a toasty, nutty, almost caramel flavor that people cannot quite name. Melt it in a light colored pan until it foams and the bits at the bottom turn golden brown, then let it cool a bit. Bakers who try it rarely go back. Have you ever browned butter? Your kitchen will smell amazing.

You will need: 1/2 cup butter, 3 ripe bananas, 3/4 cup brown sugar, 1 egg, 1 tsp vanilla, 1 tsp baking soda, 1/2 tsp salt, 1/2 tsp cinnamon, 1 1/2 cups flour.

How to make it: 1. Melt the butter over medium heat, swirling, until it smells nutty and turns golden brown, about 5 minutes. Cool 10 minutes. 2. Mash the bananas and whisk in the brown butter, sugar, egg and vanilla. 3. Stir in the baking soda, salt and cinnamon. 4. Fold in the flour. 5. Bake in a loaf pan at 350F for 55 to 60 minutes.

Streusel Crumb Top Banana Bread

A thick layer of buttery cinnamon crumbs makes this loaf taste like a coffee cake. The streusel bakes up golden and crisp and some of it always falls off when you slice, which is the cook’s reward. It is a great choice when you have company coming for coffee. Crumb topping: do you eat it first or save it for last?

You will need: Batter from the classic recipe. Streusel: 1/2 cup flour, 1/3 cup brown sugar, 1 tsp cinnamon, pinch of salt, 4 tbsp cold butter (cubed), 1/3 cup chopped pecans (optional).

How to make it: 1. Rub the streusel ingredients together with your fingers until clumpy. 2. Pour the batter into a lined loaf pan. 3. Pile the streusel over the top. 4. Bake at 350F for 60 to 70 minutes, covering with foil after 40 minutes if it browns fast. 5. Cool 20 minutes before lifting out.

Banana Nut Bread With Toasted Pecans or Walnuts

For a lot of families, banana bread is not banana bread without nuts. Toast them first in a dry skillet for a few minutes and they taste twice as rich. Walnuts are classic up North, pecans are the Southern favorite. Quick poll: A) walnuts, B) pecans, C) no nuts, ever, or D) half and half so everyone is happy?

You will need: 3 ripe bananas, 1/2 cup melted butter, 2/3 cup brown sugar, 1 egg, 1 tsp vanilla, 1 tsp baking soda, 1/2 tsp salt, 1 1/2 cups flour, 3/4 cup chopped pecans or walnuts (toasted).

How to make it: 1. Toast the nuts in a dry skillet 4 to 5 minutes, stirring, then cool. 2. Mash the bananas and mix in the butter, sugar, egg and vanilla. 3. Stir in the baking soda, salt and flour. 4. Fold in most of the nuts and sprinkle the rest on top. 5. Bake at 350F for 55 to 65 minutes.

Peanut Butter Banana Bread

Peanut butter and banana is a classic pair, so why not bake them together? Creamy peanut butter goes right into the batter, making the loaf extra moist and rich with a little salty sweet flavor. A swirl of extra peanut butter on top makes it look as good as it tastes. It is a lunchbox favorite. Crunchy or creamy peanut butter?

You will need: 3 ripe bananas, 1/2 cup creamy peanut butter (plus 2 tbsp for the top), 1/4 cup melted butter, 2/3 cup brown sugar, 2 eggs, 1 tsp vanilla, 1 tsp baking soda, 1/2 tsp salt, 1 1/2 cups flour.

How to make it: 1. Mash the bananas and beat in the peanut butter, butter, sugar, eggs and vanilla. 2. Stir in the baking soda and salt. 3. Fold in the flour until just mixed. 4. Pour into a lined loaf pan, dot with the extra peanut butter and swirl with a knife. 5. Bake at 350F for 55 to 60 minutes.

Chocolate Hazelnut Swirl Loaf

A few spoonfuls of chocolate hazelnut spread swirled through the batter make beautiful dark ribbons in every slice. It looks like a marble cake and tastes like a treat from a European bakery. Warm the spread a little so it swirls easily. This one disappears fast, so you may want to bake two. Is chocolate hazelnut spread a weakness at your house?

You will need: Batter from the classic recipe, 1/2 cup chocolate hazelnut spread (warmed 15 seconds), 2 tbsp chopped toasted hazelnuts (optional).

How to make it: 1. Pour one third of the batter into a lined loaf pan. 2. Dollop a third of the spread on top. 3. Repeat the layers twice. 4. Drag a butter knife through in a zigzag to swirl, and add hazelnuts. 5. Bake at 350F for 55 to 65 minutes.

Matcha Swirl Loaf for Tea Lovers

On TikTok, banana bread flavored matcha drinks have been a big trend, so we flipped it and put the matcha in the banana bread. Green tea powder in half the batter makes a pretty green and gold swirl with a gentle earthy flavor that pairs well with sweet banana. It is a fun twist for younger bakers and tea lovers. Would you try this one?

You will need: Batter from the classic recipe, 1 1/2 tbsp matcha powder, 1 tbsp milk.

How to make it: 1. Split the batter into two bowls. 2. Whisk the matcha with the milk into a paste and fold it into one bowl. 3. Spoon the plain and green batters into a lined loaf pan, alternating. 4. Swirl gently with a knife. 5. Bake at 350F for 55 to 60 minutes and cool before slicing to see the swirl.

Pumpkin Banana Bread for Fall

It is late October, so of course pumpkin gets an invite. Canned pumpkin and ripe bananas together make a loaf that is extra moist, warmly spiced and the color of autumn leaves. It is a great way to use the last half can of pumpkin from your pie baking. For more cozy ideas, see our banana desserts for spotty bananas. Pumpkin spice season: love it or skip it?

You will need: 2 ripe bananas, 3/4 cup canned pumpkin puree, 1/2 cup oil, 3/4 cup brown sugar, 2 eggs, 1 tsp vanilla, 2 tsp pumpkin pie spice, 1 tsp baking soda, 1/2 tsp salt, 1 3/4 cups flour.

How to make it: 1. Heat the oven to 350F and line a loaf pan. 2. Mash the bananas and whisk in the pumpkin, oil, sugar, eggs and vanilla. 3. Stir in the spice, baking soda and salt. 4. Fold in the flour. 5. Bake 60 to 70 minutes until a toothpick comes out clean.

Muffins for Lunchboxes, Same Batter, Half the Time

Same batter, half the baking time and perfect for little hands. Banana bread muffins freeze beautifully, so bake a dozen on Sunday and tuck one into a lunchbox each morning. A sprinkle of oats or chopped nuts on top makes them look special. Do your kids like theirs plain or with chocolate chips?

You will need: Batter from the classic recipe, 1/2 cup chocolate chips or chopped nuts (optional), 2 tbsp rolled oats for topping.

How to make it: 1. Heat the oven to 375F and line a 12 cup muffin tin. 2. Fold any add ins into the batter. 3. Fill each cup about three quarters full. 4. Sprinkle with oats. 5. Bake 18 to 22 minutes until golden and springy. Cool, then freeze extras in a bag up to 3 months.

Mini Loaves to Give as Holiday Gifts

Nothing says I was thinking of you like a warm little loaf wrapped in parchment and tied with string. One batch of batter makes about four mini loaves, perfect for neighbors, teachers and the mail carrier. They are cheaper than store bought gifts and mean a lot more. Who is on your baking gift list this year?

You will need: Double batch of the classic batter, 4 mini loaf pans (about 6×3 inches), parchment paper, baker’s twine, small tags.

How to make it: 1. Heat the oven to 350F and grease the mini pans. 2. Divide the batter evenly, filling each about two thirds full. 3. Bake 30 to 40 minutes until a toothpick comes out clean. 4. Cool completely on a rack. 5. Wrap in parchment, tie with twine and add a tag. They keep 3 days at room temperature.

French Toast With the Day Old Slices

If you have a few slices left that are getting a little dry, you have the start of the best breakfast of the week. Thick slices of banana bread soaked in egg and milk and fried in butter turn golden outside and custardy inside. Top with berries and maple syrup. Has banana bread ever lasted long enough at your house to try this?

You will need: 4 thick slices day old banana bread, 2 eggs, 1/2 cup milk, 1/2 tsp cinnamon, 1/2 tsp vanilla, 2 tbsp butter, maple syrup and fresh berries to serve.

How to make it: 1. Whisk the eggs, milk, cinnamon and vanilla in a shallow dish. 2. Melt half the butter in a skillet over medium low heat. 3. Dip each slice for a few seconds per side. 4. Cook 2 to 3 minutes per side until golden. 5. Serve warm with syrup and berries.

Baked Oatmeal for Busy Mornings

This tastes like banana bread but eats like a hearty breakfast. Oats, mashed banana, milk, a little maple and cinnamon bake together into a soft, sliceable square. Make it on Sunday and reheat a piece each morning. It is a lighter way to get that banana bread flavor, and it is great with a spoon of yogurt on top. Would you make this for weekday breakfasts?

You will need: 2 ripe bananas (mashed), 2 cups old fashioned oats, 1 1/2 cups milk, 1 egg, 3 tbsp maple syrup, 1 tsp cinnamon, 1 tsp baking powder, 1/4 tsp salt, 1/3 cup chopped walnuts, 1 tsp vanilla.

How to make it: 1. Heat the oven to 375F and grease an 8×8 dish. 2. Whisk the bananas, milk, egg, maple and vanilla. 3. Stir in the oats, cinnamon, baking powder, salt and most of the walnuts. 4. Pour into the dish and top with the rest of the nuts. 5. Bake 35 to 40 minutes until set and golden.