Classic Banana Bread

Classic Banana Bread

Classic Banana Bread

Basil Rouxby Basil Roux
0.0 · 0 ratings
70 min (15m prep, 55m cook)
4 servings
AmericanMain CourseVegetarianPescatarianSoy-FreeShellfish-FreeFish-FreeSesame-Free

Ingredients

Servings:
4
  • 1.5 cup all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 2 large bananas, very ripe, mashed
  • 0.3 cup unsalted butter, melted
  • 0.5 cup granulated sugar
  • 0.3 cup light brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 0.5 cup walnuts, chopped (optional)

Instructions

  1. 1

    Preheat your oven to 350°F (175°C). Grease and flour an 8x4 inch loaf pan, or line it with parchment paper, leaving an overhang on the sides for easy removal.

  2. 2

    In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

  3. 3

    In a large bowl, mash the very ripe bananas with a fork until mostly smooth but with a few small lumps remaining. Add the melted butter, granulated sugar, light brown sugar, egg, and vanilla extract to the mashed bananas. Whisk until well combined.

  4. 4

    Pour the dry ingredients into the wet ingredients. Mix with a spatula or wooden spoon until just combined. Be careful not to overmix; a few streaks of flour are acceptable. If using, gently fold in the chopped walnuts.

  5. 5

    Pour the batter into the prepared loaf pan and spread evenly.

  6. 6

    Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.

  7. 7

    Remove the loaf from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. While delicious warm, it will be less crumbly and easier to slice once fully cooled.

Chef's Tips

  • 💡Always use very ripe bananas with plenty of brown spots; they are sweeter and easier to mash, providing the best flavor and moisture for your bread.
  • 💡Do not overmix the batter. Overmixing develops the gluten in the flour, which can result in a tough, dense banana bread. Mix only until the ingredients are just combined.
  • 💡For an extra moist loaf, you can add 1-2 tablespoons of sour cream or plain yogurt to the wet ingredients along with the egg and vanilla.
  • 💡Store leftover banana bread at room temperature, tightly wrapped in plastic wrap or aluminum foil, for up to 3 days, or in the refrigerator for up to a week. It also freezes beautifully for longer storage.

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