Banana bread is one of those bakes that started as a “make-do” solution and somehow became a global comfort food: a cake-like loaf born the moment your bananas have sat on the counter a little too long—but you don’t want to throw them away.

This is the recipe of Bread B.C.’s banana bread, the bakery we love for its clean ingredients, homemade care, and solid technique, delivering flavor that speaks for itself. It’s one of those recipes that simply makes you feel good: balanced sweetness, a satisfying texture, and a “clean” taste that works perfectly from breakfast to snack-time. If you haven’t tried it yet, put it on your radar.

Its story goes back to the early 20th century, when chemical leaveners (baking soda and baking powder) became widely used, and to the years of the Great Depression in the United States, when budgets were tight and home cooking had to get more inventive. That’s when banana bread earned a permanent spot in American household recipe books.

Years later, lockdown arrived—and banana bread surged again, as the easy, soothing bake that fills the house with warm aromas. Not by chance, it ranked among the top recipe searches on Google Trends in 2020. Since then, it’s remained a go-to whenever we want something simple, cozy, and homemade—minimal ingredients, minimal fuss.

Today, banana bread still feels like the ultimate zero-waste treat: a way to turn overripe bananas into something delicious and nourishing, with a texture that sits somewhere between cake and bread, and a sweetness that instantly calms you down.

Ingredients

• 440 g ripe bananas, mashed
• 280 g date paste (see note below)
• 85 g honey
• 330 g sunflower oil (or any neutral oil)
• 300 ml milk or plant-based milk (almond, oat, etc.)
• 300 g all-purpose flour
• 65 g whole wheat flour
• 7 g baking soda
• 10 g baking powder
• 5 g ground cinnamon
• 4 g fine salt
• 2 g vanilla (powder or extract)
• 1 g five-spice powder (optional, a pinch)
• 45 g milk chocolate, finely chopped
• 45 g 70% dark chocolate, finely chopped
• 1–2 tbsp flour (to toss the chopped chocolate)

For the topping

• 1 banana, sliced (or as many slices as fit on top)
• 1–2 tbsp honey, for caramelising while baking

Method

1. Preheat & prepare the pan
   Preheat the oven to 170°C / 340°F (conventional oven). Grease and line a loaf pan with parchment paper.
2. Blend
   In a blender or food processor, blend the bananas with the date paste until smooth and creamy.
3. Mix the wet ingredients
   Transfer the mixture to a mixer bowl (paddle attachment) and gradually add the honey, oil, and milk. Mix until fully combined.
4. Combine the dry ingredients
   In a separate bowl, whisk together the flours, baking soda, baking powder, cinnamon, salt, vanilla, and five-spice (if using).
   Add the dry ingredients to the mixer in 2–3 additions, mixing just until combined (don’t overmix).
5. Add the chocolate
   Toss the chopped chocolate with 1–2 tbsp flour (this helps prevent it from sinking), then fold it in gently with a spatula.
6. Top & bake
   Pour the batter into the pan. Arrange banana slices on top and drizzle with honey to caramelise.

Baking times

6. Small pan (about 300 g batter per pan): 170°C for 35–38 minutes
7. Large pan (about 800 g batter): 160°C / 320°F for about 45 minutes

Test with a toothpick: it should come out almost clean, with a few moist crumbs—but no raw batter.

7. Cool
   Let it cool in the pan for 10–15 minutes, then remove and cool completely on a wire rack.

Date paste note (if you don’t have ready-made)

Soak pitted dates in hot water for 10 minutes, then blend with a splash of the soaking water until you get a thick, smooth paste.

Banana bread fun facts

• It has its own holiday: in the US, National Banana Bread Day is celebrated on February 23.
• Why ripe bananas? As bananas ripen, starches convert to sugars—so they’re sweeter and mash more easily.
• It’s not quite a “cake”: technically it’s a quick bread, meaning it rises without yeast, using baking soda/powder instead.
• Banana bread was designed to use up overripe fruit and reduce food waste—exactly in line with today’s zero-waste kitchen mindset.