BB Banana Bread

Real original, right?

But wait… wait, wait, WAAAAITTTT!
This banana bread? It’s life-changing. I’m not even being dramatic (ok maybe a little), but this is genuinely one of my favourite things I’ve ever baked.

It’s super moist (which we obviously love), packed with tonnes of flavour, and it hits that sweet spot perfectly—not cloying, just that “yep, that’s exactly what I needed” kind of sweet.

It’s the ultimate excuse to rescue those brown, sad bananas from the fruit bowl graveyard. And best of all? It’s super, super easy.

The secret? Browned butter. Don’t skip it. Don’t question it. Just do it. Your loaf (and your soul) will thank you.

Ingredients

4 large very brown bananas, mashed
1 extra banana, split lengthways (for the top)
150g butter
Pinch of salt
50g pitted dates, roughly chopped
75g Greek yoghurt
50g olive oil
150g soft brown sugar
2 eggs
150g plain flour
¾ tsp baking soda
1½ tsp cinnamon
⅓ cup walnuts, broken into chunks
½ cup dark chocolate chips + extra for topping

Method

Preheat your oven to 165°C fan-forced. Grease and line a loaf tin.
Mash your bananas in a big mixing bowl. Use a fork, or your hands if you like to feel things deeply (same).
Brown the butter:
- Melt the butter in a saucepan over medium heat, swirling occasionally.
- Let it foam and darken to a deep amber. Nutty and toasty = yes. Burnt = no.
- Remove from heat, stir in a pinch of salt, and toss in the chopped dates. Let it cool for a couple of minutes.
Mix the wet stuff:
- Into your mashed bananas, stir in the yoghurt, olive oil, and soft brown sugar.
- Crack in the eggs, then pour in that brown butter-date mixture. Stir until smooth-ish.
Add the dry:
- Sift in the flour, baking soda, and cinnamon. Stir until just combined—don’t overwork it, this ain’t bread bootcamp.
Fold in the goodies:
- Gently fold through the walnuts and choc chips. It should look chunky and luscious.
Into the tin:
- Pour the batter into your prepared loaf tin.
- Sprinkle with extra choc chips, then gently place your banana halves on top, cut side up. She’s ready for the spotlight.
Bake for around 45 minutes.
- A skewer should come out mostly clean. It’ll be moist from all the good stuff, but it shouldn’t jiggle.
- A gentle poke on top should spring back—just like you after your third coffee.
Cool in the tin, then slice up. Eat warm if you can. Better yet, add butter. Bliss.