How to Make Banana Bread
Banana bread transforms overripe bananas into something worth waking up for. The key is using bananas so ripe they're almost black, mashing them just enough to leave small chunks, and mixing the wet and dry ingredients until they barely come together. Overmixing creates tough, dense bread. Bake at 350°F until a toothpick comes out with just a few moist crumbs.
What goes in.
- 3bananas
- 1/3 cupmelted butter
- 3/4 cupsugar
- 1egg
- 1 tspvanilla
- 1 tspbaking soda
- 1 1/2 cupsflour
- 1/2 tspsalt
The method.
Preheat your oven to 350°F and grease a 9x5 inch loaf pan
Use butter or cooking spray, getting into the corners. This prevents sticking and gives you clean edges when you slice.
Mash 3 very ripe bananas in a large bowl
Use a fork and leave some small chunks. Completely smooth banana paste makes dense bread. The bananas should be so ripe they're soft to the touch and covered in brown spots.
Mix the wet ingredients with the mashed bananas
Add 1/3 cup melted butter, 3/4 cup sugar, 1 egg, 1 teaspoon vanilla, and 1 teaspoon baking soda. Stir until just combined.
Add 1 1/2 cups flour and 1/2 teaspoon salt
Fold the flour in gently with a wooden spoon or rubber spatula. Stop mixing the moment you don't see dry flour. The batter should look lumpy and rough.
Pour into the prepared pan and bake for 60-65 minutes
The top should be golden brown and a toothpick inserted in the center should come out with just a few moist crumbs. If it's browning too fast, tent with foil.
Cool in the pan for 10 minutes, then turn out onto a wire rack
This prevents the bottom from getting soggy from trapped steam. Let it cool completely before slicing or it will fall apart.
Other turns to take.
Chocolate Chip
Fold in 1/2 cup chocolate chips with the flour. Use mini chips so they don't sink to the bottom.
Walnut
Add 1/2 cup chopped walnuts and a pinch of cinnamon. Toast the walnuts first for deeper flavor.
Brown Butter
Brown the butter in a small pan until it smells nutty and turns golden. Let it cool slightly before mixing with the bananas.
When it doesn't go to plan.
Weigh your bananas if you have a scale. You want about 1 cup of mashed banana, which is roughly 3 medium overripe bananas.
Room temperature ingredients mix more easily. Take your egg out of the fridge 30 minutes before baking.
Wrap cooled banana bread in plastic wrap and let it sit overnight. The flavors develop and the texture becomes more tender.
Freeze slices individually wrapped in plastic. They thaw in minutes and taste fresh-baked.
If your bananas aren't ripe enough, roast them in their peels at 300°F for 15-20 minutes until they're soft and dark.
The ones that keep coming up.
Why is my banana bread dense and heavy?
You either overmixed the batter or used bananas that weren't ripe enough. Mix just until the flour disappears and use bananas that are very soft with lots of brown spots.
Can I use frozen bananas?
Yes, thaw them completely and drain off excess liquid before mashing. Frozen bananas actually work great because the freezing breaks down the cell walls, making them easier to mash.
How do I know when it's done baking?
A toothpick inserted in the center should come out with just a few moist crumbs clinging to it. If it comes out completely clean, you've overbaked it.