Classic Banana Bread
This loaf relies on the natural moisture of the fruit to maintain a tight, dense crumb. It is a forgiving bake that benefits from a slow cooling period to set the interior structure.
Wait for the spots
If your bananas are still bright yellow, the bread will lack depth and sweetness. Use fruit that is heavily freckled or even brown.
- 9x5 inch loaf pan
- mixing bowl
- whisk
- rubber spatula
- wooden skewer
What goes in.
- 3large, overripe bananas
- 1/2 cupunsalted butter, melted and cooled
- 3/4 cupbrown sugar, packed
- 1large egg, room temperature
- 1 tspvanilla extract
- 1 1/2 cupsall-purpose flour
- 1 tspbaking soda
- 1/4 tspfine sea salt
Preserve the Texture
Once you add the flour, switch from a whisk to a rubber spatula. Stop mixing as soon as the last streak of flour vanishes to prevent the bread from becoming chewy rather than tender.
The method.
Heat the oven
Preheat your oven to 350°F (175°C). Grease your loaf pan with butter or a light coating of neutral oil.
Mash the fruit
In a large bowl, mash the bananas with a fork until mostly smooth but still showing a few small, textured lumps.
Mix wet ingredients
Whisk the melted butter and brown sugar into the bananas until smooth. Beat in the egg and vanilla.
Combine
Sift the flour, baking soda, and salt directly over the wet mixture. Fold gently until no dry pockets remain.
Bake
Pour the batter into the prepared pan. Bake for 55 to 60 minutes. The loaf is ready when the top is firm to the touch and a skewer inserted into the center emerges clean.
Cool
Let the bread rest in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Other turns to take.
Walnut
Fold in 1/2 cup of toasted, chopped walnuts with the final addition of flour.
Spiced
Add 1 teaspoon of ground cinnamon and a pinch of nutmeg to the flour before combining.
When it doesn't go to plan.
If the top browns too quickly before the center is cooked, tent the pan loosely with aluminum foil.
Room temperature eggs incorporate more evenly into the melted butter than cold ones.
Measure flour by spooning it into your measuring cup and leveling it off with a knife, rather than scooping directly from the bag, to avoid packing it.
The ones that keep coming up.
Can I use frozen bananas?
Yes. Thaw them in a bowl and drain off the excess liquid before mashing. The texture will be softer, which works well for this recipe.
Why did my bread sink in the middle?
This usually happens if the oven door is opened too early or the bread is pulled out before the center has fully set. Always use the skewer test.
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