Classic Banana Bread
Classic Banana Bread
Ingredients
- •1.5 cup all-purpose flour
- •1 teaspoon baking soda
- •0.5 teaspoon salt
- •2 large bananas, very ripe, mashed
- •0.25 cup unsalted butter, melted
- •0.5 cup granulated sugar
- •0.25 cup light brown sugar, packed
- •1 large egg
- •1 teaspoon vanilla extract
- •0.5 cup walnuts, chopped (optional)
Instructions
- 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.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- 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.
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.
Pour the batter into the prepared loaf pan and spread evenly.
- 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.
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.
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.
Recipe from TheCookbook.ai
Created by Basil Roux