Banana Bread Recipe
Banana Bread Recipe. For more than ten years, the most popular recipe on Simply Recipes has been this banana bread. Every day, thousands of people succeed. Why? Because this recipe makes the absolute finest banana bread ever. You can combine everything in a single bowl and change the sugar or banana content as desired. And what's the key to its delicious flavor? molten butter.
The best thing about this banana bread recipe is that a fancy mixer is not required! You only need a mixing bowl, a fork to whisk the eggs, and a strong spoon to stir the batter. The amount of sugar is negotiable. White sugar was asked for in the original recipe in the amount of one cup, but most people—including myself—do just fine with 3/4 cup, and many are content with 1/2 cup.
If desired, you can add a cup of chopped nuts, raisins, or chocolate chips; alternatively, you can bake banana-nut muffins with the dough in muffin pans. Even further, you could make chocolate banana bread.
Banana Bread Recipe
This recipe for banana bread was handed to me years ago by my friend Heidi H, who had gotten it from Mrs. Hockmeyer, the mother of a ski pal, many years earlier. Regards, Heidi
How to Make Banana Bread
The Best Loaf Pan for This Recipe
An 8 x 4-inch loaf pan is required for this recipe, resulting in a tall loaf. The recipe will also work in an 8 1/2 x 4 1/2 inch loaf pan, although the bread will come out a little bit shorter. The baking time is a little less because the pan is a bit bigger: 47 to 57 minutes. A very brief but still tasty bread will result from baking for 45 to 55 minutes in a 9 × 5-inch pan.
Adapt This Banana Bread Recipe
- Swap out all of part of the sugar for light brown sugar.
- Replace up to half of the flour with white whole wheat flour.
- Add 1 teaspoon of cinnamon.
- Mix in 1/2 cup of chopped nuts or dried fruit.
- Add 1/2 cup of chocolate chips.
For this recipe, a mixer is not necessary. Cleanup is simple as well. You can combine everything in one bowl if you'd like.
For this recipe, an 8 x 4-inch loaf pan is required. Bake for 47 to 57 minutes if using an 8 1/2 x 4 1/2-inch pan. Bake for 45 to 55 minutes if using a 9 x 5 pan. Keep in mind that a flatter loaf will result from using a larger pan.
Overripe bananas are the ones that make the greatest banana bread. The bananas inside should be soft and browning, and the yellow skins should be at least partially roasted.
- 2 to 3 medium (7" to 7-7/8" long) very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)
- 1/3 cup (76g) butter, unsalted or salted, melted
- 1/2 teaspoon baking soda (not baking powder)
- 1 pinch salt
- 3/4 cup (150g) sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups (205g) all-purpose flour
Prepare the pan and preheat the oven:
Baste an 8 × 4-inch loaf pan with butter and preheat the oven to 350°F (175°C).
2. Bananas should be mashed with a fork in a mixing basin before being combined with the butter.
The mashed bananas are combined with the melted butter.
Add the salt and the remaining ingredients and combine. Add the sugar, beaten egg, and vanilla essence by stirring. incorporate the flour. until it's perfectly smooth. Bananas that have been mashed with butter are added.
Pour the batter into the loaf pan you have prepared and bake the bread.
350°F/175°C for 55 to 65 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. In contrast to moist batter streaks, a few dry crumbs are acceptable. Loosely tent the loaf with foil and bake it for an additional few minutes if the exterior of the loaf is browned but the inside is still damp.Also Read:
Cool and serve:
Take out of the oven, then let cool in the pan for a while. When ready to serve, take the banana bread out of the pan and let it cool fully. Slice, then dish. (Using a bread knife makes it easier to cut slices that won't crumble.)
The banana bread will keep for four days at room temperature if it is properly wrapped. The bread can be frozen or refrigerated for prolonged storage for up to 5 days. Banana Bread Recipe
|NUTRITION FACTS(PER SERVING)|
Banana Bread Recipe