I am not quite sure how I make such an amazing banana bread, I don’t even like banana’s!
Honestly, I hate banana’s. The only time you will catch me eating a banana is if I am pregnant, or they are buried in a smoothie.
I have never tasted my banana bread, but everyone begs me to make them a batch, and it never lasts longer than a day or two in our home.
My kids love when I change things up and make mini loaves or mini muffins. I individually wrap them, pack them in a freezer safe bag, and then toss them in the freezer.
They make for a great addition in school lunches that is healthier than store-bought, and a lot tastier too!
They simply pull one from the freezer and put it in the fridge for their lunch the next day. Even Bella can’t keep her hands off my banana bread.
World’s Best Banana Bread Recipe
Below I am sharing my main banana bread batter as well as adjusted cooking times in the notes section for the mini loaves and mini muffins.
I like to make multiple batches at once to stock up the freezer.
You can dress it up as much or as little as you’d like. A few of my favourite additions are white and semi-sweet chocolate chips, walnuts, and sometimes peanut butter chips.
Our school has a no-nut policy, so I make those batches first and only with chocolate chips or plain!
Pans I Use
*See notes for baking time adjustments for mini loaves and mini muffins. To make mini loaves adjust the baking time to 20-30 minutes checking often. When making mini muffins adjust the baking time to 10-15 minutes checking often.
Banana Bread Full Loaf:
*See notes for baking time adjustments for mini loaves and mini muffins.
To make mini loaves adjust the baking time to 20-30 minutes checking often.
When making mini muffins adjust the baking time to 10-15 minutes checking often.
If you try my recipe please be sure to come back and let me know how you enjoyed it in the comment section below!