Chef John’s Banana Bread

When we buy bananas, we tend to think we’ve got plenty of time before they turn brown and get too overripe for us to use up before they rot away. Unfortunately, one or two will always ripen before others do; when that happens, make this delicious dark chocolate chip-studded banana bread before your last three bananas have nearly blackened into something nearly irresistible!

Preheat the oven to 325 degrees F (165 degrees C). Grease a 9×4-inch loaf pan with cooking spray, and combine flour, baking powder, and baking soda in a medium bowl. In another large bowl, beat sugar and butter together with an electric mixer until creamy; add in the mashed bananas; beat until just mixed; gradually add eggs one at a time while fully incorporating each addition; stir in vanilla extract and milk before gradually mixing in flour mixture, chopped walnuts, and chocolate chips until just mixed; pour into prepared loaf pan; tap pan on counter to release any air pockets before placing inside preheated oven for 1 hour 10 minutes before removing from pan before cooling before unmolding for removal before serving directly out of dish before removing from oven before cutting and serving directly from pan!

Tender with a crisp crust, this banana bread is delicious fresh from the oven or when toasted for breakfast the following morning. Lemon juice works like sour cream or buttermilk to help the bread rise into a light and fluffy texture and gives it its signature golden color, toasty flavor, and slightly crunchy crust – truly one of my all-time favorite banana bread recipes!