Name: Banana Bread Recipe for Kids
Prep time: 10 min
Cook time: PT-488759H44M40S
Total time: PT-488759H44M40S
Cuisine: American
Ingredients: 2 cups gluten‑free all‑purpose flour; 1 cup granulated sugar; 2 large eggs; ½ cup canola oil; 3 medium overripe bananas, mashed; 1 tsp almond extract (or vanilla extract); 1 tsp baking soda; 1 tsp salt; ½ cup chocolate chips

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This banana bread recipe is the perfect treat for little hands and big appetites. It’s soft, moist, slightly crispy on the outside, and filled with melty chocolate chips. I always turn to this recipe when I have overripe bananas on the counter—it’s my go-to for a quick, delicious, and family-friendly dessert or snack.

Banana Bread Recipe for Kids

Why You’ll Love This Recipe

I love this banana bread because it’s quick to prepare, fun for kids to help make, and incredibly forgiving—especially when using up those blackened bananas most people toss. The crust comes out beautifully crisp thanks to the high-heat start in the oven, while the inside stays fluffy and tender. Plus, it’s gluten-free and packed with rich banana flavor and chocolatey goodness that even picky eaters enjoy. It’s a treat that works for breakfast, snacks, or dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups gluten-free all-purpose flour
1 cup granulated sugar
2 large eggs
1/2 cup canola oil
3 medium overripe bananas, mashed
1 teaspoon almond extract or vanilla extract
1 teaspoon baking soda
1 teaspoon salt
1/2 cup chocolate chips

Directions

I start by preheating the oven to 425°F and spraying a 9×5 loaf pan with non-stick cooking spray.
In a large bowl, I mix the flour, baking soda, and salt.
In a medium bowl, I whisk together the sugar, eggs, oil, and almond extract, then stir in the mashed bananas.
I pour the dry ingredients into the wet mixture and stir just until the batter starts coming together.
Then, I add the chocolate chips and gently mix until everything is just combined.
I pour the batter into the prepared loaf pan and top with a few extra chocolate chips if I feel like it.
I bake the loaf at 425°F for 8 minutes, then reduce the temperature to 350°F and bake for another 50–60 minutes, or until a knife inserted in the center comes out clean.

Servings and Timing

This recipe makes 1 loaf and serves about 10 slices.
Prep time: 10 minutes
Bake time: 58–68 minutes (8 minutes at 425°F, then 50–60 minutes at 350°F)
Total time: Around 1 hour and 10 minutes

Variations

Sometimes I switch things up by folding in different mix-ins or flavor boosters. Here are a few variations I’ve tried and loved:

Add chopped walnuts or pecans for crunch
Mix in shredded coconut for a tropical twist
Swirl in a few tablespoons of peanut butter
Use butterscotch chips or mini chocolate chips instead of regular ones
Top the loaf with banana slices before baking for a nice presentation
Swap almond extract with vanilla if I want a more classic flavor

Storage/Reheating

I store the banana bread in an airtight container:

On the counter for up to 2 days
In the fridge for up to a week
In the freezer for up to 3 months

If freezing, I like to slice the loaf, add a little butter between slices, and store them in individual zip-top bags. When I want a quick snack, I just pop one slice in the microwave for about 20–30 seconds.

FAQs

How ripe should my bananas be for banana bread?

The darker and softer, the better. I always use bananas with black or brown skins because they add the most sweetness and flavor. Frozen bananas work well too—just thaw them before using.

Can I make muffins instead of a loaf?

Absolutely. I pour the batter into greased or lined muffin tins and bake at 350°F for about 18–22 minutes. It’s great for portion control or packing in lunchboxes.

Why start baking at 425°F?

Starting at a high temperature gives the bread a big lift and creates that golden, crunchy crust on top. After 8 minutes, I lower the heat so the inside can cook through without burning the exterior.

What can I use instead of canola oil?

I’ve used vegetable oil, avocado oil, and even melted coconut oil in a pinch. Just avoid butter—it makes the bread denser and less moist.

Why is my banana bread undercooked in the middle?

This usually happens if I don’t bake it long enough or if I overmix the batter. I always test with a knife in the center—it should come out clean. If it starts to brown too quickly on top, I tent it with foil and keep baking.

Conclusion

This banana bread recipe is one I come back to again and again. It’s simple, reliable, and always a hit—especially with the chocolate chips that melt into every bite. Whether I’m baking with kids or just using up bananas, this loaf never lasts long in my kitchen.