The Banana Bread I’ve Been Making Since High School (It never fails)
Tell me this doesn’t look DELICIOUS!!!
If you’re new here — hi 🫶 — this is the banana bread.
I haven’t posted this recipe in ages, but I’ve been making it consistently since high school and it truly never misses. It’s perfectly moist, naturally sweetened with maple syrup, has the best cozy cinnamon flavor, and the combo of oats + flour gives it a delicious texture.
Soft center. Slightly crisp edges. Dark chocolate in every bite.
We don’t gatekeep staples around here.
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Why You’ll Love This One
• Naturally sweetened with maple syrup
• Made with simple pantry ingredients
• Balanced with whole grains + healthy fats
• Freezer-friendly
• Foolproof (truly)
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Ingredients
Wet:
• 3–4 very ripe bananas
• ¾ cup maple syrup
• ½ cup melted coconut oil
• 1 tsp vanilla extract
Dry:
• 1 cup all-purpose flour (can sub 1:1 gluten-free flour)
• 1 cup rolled oats
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tbsp cinnamon
• ½ tsp sea salt
Fold in:
• Dark chocolate chips (measure with your heart)
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Instructions
1. Preheat oven to 350°F.
2. In a large bowl, mash bananas until mostly smooth.
3. Whisk in maple syrup, melted coconut oil, and vanilla.
4. Add flour, oats, baking powder, baking soda, cinnamon, and salt.
5. Stir until just combined (don’t overmix).
6. Fold in dark chocolate chips.
7. Pour into a lined or greased loaf pan.
8. Bake for 45–50 minutes, or until a toothpick comes out clean.
9. Let cool before slicing (if you can wait).
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Tips/Notes
• The riper the bananas, the better. We want brown spots.
• Slightly underbake for extra moisture.
• Store covered at room temp 2–3 days or freeze slices individually.
• Elite move: toast a slice + smear with almond butter + pinch of flaky salt.
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If you make this, tag me on Instagram @hangryjessie so I can see 🥹
This one has been with me through high school, college, clinical rotations, and everything in between.
Some recipes just stick.
