recipe for banana bread – For more than a decade, this banana bread recipe has been the most-viewed on Simply Recipes. Every day, thousands of people succeed.
For the simple reason that it is, hands down, the best banana bread recipe ever. Everything goes into the same bowl, and you can adjust the sugar and banana amounts as you like. And what exactly gives it that delicious flavour? Béchamel sauce.
This banana bread recipe is great because it doesn’t require a stand mixer. All you need is a bowl, a fork to whisk the eggs, and a good, solid spoon to make the batter. Adjusting the sugar content to taste is possible. A cup of white sugar was called for in the original recipe, but I find that three-quarters of a cup is plenty for me, and many others are satisfied with half a cup.
If you want to make banana nut muffins, instead of baking them as is, you can add a cup of chopped nuts, raisins, or chocolate chips to the mixture. Even better, you can bake a loaf of chocolate banana bread!My friend Heidi H. sent me this recipe for banana bread many years ago; she had originally gotten it from Mrs. Hockmeyer, the mother of one of her ski buddies. You’re a lifesaver, Heidi!
Ingredients:
A loaf pan of 8 by 4 inches is recommended for this recipe. You can also use a loaf pan measuring 8 1/2 by 4 1/2 inches with this recipe, though the resulting bread will be on the shorter side. Time in the oven is reduced from 51 to 47 minutes because to the larger pan. For a shorter loaf that’s just as tasty, use a 9-by-5-inch pan and put it in the oven for 45 to 55 minutes.
Use light brown sugar in place of white sugar.
White whole wheat flour can stand in for up to half of the flour if necessary.
Include a pinch of cinnamon.
Add in a half cup of dried fruit or nuts, chopped.
Toss in a half cup of chocolate chips.
An 8-by-4-inch loaf pan is required for this recipe. Bake for 47 to 57 minutes in an 8 1/2 by 4 1/2-inch pan. Bake for 45–55 minutes if using a 95-inch pan. Keep in mind that a flatter loaf will result from using a larger pan.
Overripe bananas are ideal for making banana bread. Bananas are ready to eat when their yellow skins are at least partially blackened and their flesh is soft and beginning to brown.
2 to 3 extremely ripe bananas (approximately 1 1/4 to 1 1/2 cups mashed; 7″ to 7-7/8″ in length)
13 cup (76 g) melted butter, either unsalted or salted
Rather than using baking powder, use 1/2 tsp of baking soda.
Just a little bit of salt, one pinch
Add sugar to taste, starting at 3/4 cup (150g) and going up to 1 cup (300g)
1, beaten, big eggs
Vanilla extract, 1 teaspoon
1 1/2 cups of all-purpose flour (about 205 grammes)
Get the oven hot and the dish ready:
Prepare an 8-by-4-inch loaf pan with butter and a 350F (175C) oven.
Method:
Bananas and butter, mashed together:
Mash the ripe bananas with a fork in a large mixing basin until they are absolutely smooth. Combine the bananas and melted butter by stirring.
Combine the remaining components:
Add the salt and baking soda and combine. Mix in the beaten egg, sugar, and vanilla. Blend in some flour.
Get the oven on:
The batter can now be poured into the prepared loaf pan.
Bake until a toothpick or wooden skewer inserted in the centre comes out clean, about 55 to 65 minutes at 350°F (175°C). Crumbs that are mostly dry are fine, but batter that has wet streaks is not. If the crust is browned but the interior is still uncooked, loosely tent the loaf with foil and continue baking.
Save some for later:
Take out of oven and allow it cool for a few minutes in the pan. The banana bread should be served after it has cooled completely after being removed from the pan. Prepare by slicing and serving. (A bread knife is useful for cutting firm slices.)
Banana bread can be stored for up to 4 days when well-wrapped and left at room temperature. You can keep the loaf in the fridge for up to 5 days, or you can freeze it for longer storage.