best ever banana bread recipe

My friend & neighbor Stacy introduced this incredible banana bread recipe to me.

It is easy to swap out the berries or nuts for any variation… and I add chocolate chips. Yum!  Today I made it with frozen strawberries and chocolate chips, because that’s what I had on hand. I’ve had it with raspberries and white chocolate chips, which is very tasty, too. 🙂


{wet ingredients}

  • 2 eggs
  • 1 cup mashed ripe bananas (about 2 medium)
  • 1/2 cup melted coconut oil
  • 1/3 cup water

{dry ingredients}

  • 1-3/4 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt

{hand-stir these in}

  • 1 cup fresh or frozen* unsweetened raspberries  (using frozen berries keeps them separated in the batter; using fresh smashes them throughout and changes the batter color)
  • 1/2 cup chopped nuts, like almonds, walnuts, etc.  (optional)
  • 1 cup chocolate chips (also optional, but who wouldn’t want to add ’em) I’d like to try peanut butter chips someday 🙂



  • In the mixing bowl, combine the eggs, bananas, oil and water & let it get creamy.
  • In another large bowl, combine the flour, sugar, baking soda and salt.
  • Stir into the dry ingredients just until just mixed in & moistened. If you over-beat the batter, it will get gummy and hard.
  • Turn off the mixer and fold in the berries, nuts & chocolate chips.
  • Pour into two greased* 8-in. x 4-in. loaf pans  (I like to sprinkle sugar on the bottom of the greased pans to help the bread come out easier and it adds a nice sugary layer of crunch to the edges!)
  • Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean.
  • Cool for 10+ minutes before removing from pans to wire racks.

Yield: 2 loaves (12 slices each)


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