Sheet Pan Banana Bread
This sheet pan banana bread is easy, flavorful, and nutritious. Bring this to your next brunch potluck or make it for breakfast!
Servings: 12 servings
Equipment
- 1 11x7 sheet pan
Ingredients
- 4 medium very ripe bananas
- 3/4 cup light brown sugar
- 1/4 cup melted coconut oil
- 1/4 cup milk of choice
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 3/4 cup semi-sweet chocolate chips
Instructions
- Heat oven to 350 degrees Fahrenheit. Then, grease your pan and lightly dust it with flour to prevent the baked bread from sticking.4 medium very ripe bananas
- Peel the ripe bananas and drop them into a large bowl. Mash them with a fork or spatula.
- Stir in brown sugar, oil, milk and eggs until combined. Pour in the vanilla extract and mix.3/4 cup light brown sugar, 1/4 cup melted coconut oil, 1/4 cup milk of choice , 2 large eggs, 1 teaspoon vanilla extract
- Separately, combine the salt, flour, baking soda, and cinnamon in a medium bowl.1/2 teaspoon salt, 1 1/2 cup all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon
- Slowly incorporate the dry ingredients into the wet. Once the batter is thoroughly mixed, fold in half of chocolate chips.3/4 cup semi-sweet chocolate chips
- Pour the banana bread batter into the prepared sheet pan.
- Sprinkle the rest of the chocolate chips on top.
- Bake in the oven for about 18-20 minutes until a toothpick comes out clean.
- Allow the banana bread to cool and cut into squares.
Nutrition
Serving: 1serving | Calories: 263kcal | Carbohydrates: 41g | Protein: 4g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 32mg | Sodium: 208mg | Potassium: 260mg | Fiber: 2g | Sugar: 23g | Vitamin A: 85IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 2mg
