Recipe below! If you have a baking day checklist, banana bread should appear in the top five. So take a peek in your freezer—if you tossed a bunch of bananas in there, past their point of enjoyment when fresh, then you’re all set. Vegan and gluten-free variations included.

Tune in and bake with Anna!

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• Recipe •
Makes one 9 × 5-inch (2 L) loaf
Prep Time: 10 minutes
Cook Time: 75 minutes

• Ingredients •
1½ to 1¾ cups (375 to -400 g) mashed ripe banana (3 to 4 bananas)
½ cup (115 g) unsalted butter or virgin coconut oil, melted
⅔ cup (140 g) granulated sugar, plus extra for sprinkling
⅔ cup (140 g) packed light brown sugar
2 large eggs, room temperature, or 4 Tbsp (60 mL) flax eggs (see note)
1 tsp vanilla extract
1½ cups (225 g) all-purpose flour or gluten-free flour (see note)
1 tsp baking soda
¼ tsp salt
1 cup (175 g) semisweet chocolate chips or 1 cup (100 g) toasted walnut pieces (optional; see note)

• Notes •
The ripeness of the bananas can really change the sweetness and banana intensity of this bread. For maximum flavour, use bananas that are more black than yellow. Using a little more or less mashed banana is OK. You don’t need to go peeling one more banana just to mash another tablespoonful.

For a gluten-free option, replace the 1½ cups (225 g) all-purpose flour with 1 cup (135 g) brown rice flour mixed with ½ cup (65 g) tapioca starch and ½ tsp xanthan gum for a moist result.

For a vegan option, substitute melted coconut oil for the butter and replace each egg with 2 Tbsp (16 g) ground flaxseed soaked for 2 minutes in 3 Tbsp (45 mL) water. If adding chocolate chips, check that they are vegan-friendly.

• Directions •
1. Preheat the oven to 325°F (160°C) and grease a 9 × 5-inch (2 L) loaf pan.

2. Whisk the banana, melted butter (or coconut oil), granulated sugar and brown sugar together until well blended. Whisk in the eggs (or flax eggs) and vanilla.

3. In a separate bowl, sift together the flour, baking soda and salt. Add the dry ingredients to the banana mixture and stir just until blended. Stir in the chocolate chips (or walnut pieces) (if using). Scrape the batter into the loaf pan and sprinkle the top with a little sugar. Bake for about 75 minutes, until a tester inserted in the centre of the bread comes out clean.

4. Cool the banana bread for 20 minutes in the pan, then turn it out to cool completely on a cooling rack. The banana bread will keep, well wrapped, at room temperature for up to 3 days, or can be frozen for up to 3 months, and thawed on the counter before serving.