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.

 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

Banana Bread

PREP TIME10 mins

COOK TIME60 mins

TOTAL TIME70 mins

SERVINGS8 to 10 servings

YIELD1 loaf

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 provide the greatest banana bread ingredients. The bananas inside should be soft and browning, and the yellow skins should be at least partially roasted.

Ingredients

• 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

• Method

  1. 1. Preheat the oven and prepare the pan:

     Baste an 8 x 4-inch loaf pan with butter and preheat the oven to 350°F (175°C).
  2. 2. Mash the bananas and add the butter:

     Set the oven to 350°F (175°C) and butter an 8 x 4-inch loaf pan.

  3. 3. Mix in the remaining ingredients:

     Add the salt and baking soda together. Add vanilla essence, sugar, and one egg that has been beaten. Add flour and stir.

  4. 4. Bake the bread:

     Fill the loaf pan you have prepared with the batter.

     A wooden stick or toothpick placed into the center of the cake should come out clean after 55 to 65 minutes at 350°F/175°C. A few dry crumbs are preferable to streaks of damp batter. If the outside of the loaf is browned but the inside is still damp, loosely tent it with foil and bake it for a few more minutes.

  5. 5. Cool and serve:

  6. 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.

  7. The banana bread will keep for four days at room temperature if it is properly wrapped. The loaf can be frozen or refrigerated for longer storage for up to 5 days.