Banana Bread
User Reviews
5
Banana Bread
Description
The Banana Bread recipe relies on ripe bananas for natural sweetness and moisture, mashed to provide texture throughout the bread. The dry ingredients include all-purpose flour, baking soda for leavening, and salt to balance flavors. Softened butter and brown sugar are creamed until pale and fluffy, creating airiness in the dough.
Eggs are incorporated individually to build structure, followed by vanilla extract for aroma. The mashed bananas are added next, then dry ingredients are folded in gently to avoid overmixing and maintain a tender crumb. Baking at 350°F for about 50-60 minutes develops a slightly crisp, golden crust while the interior remains moist.
The loaf cools to room temperature before slicing, yielding about eight thick, hearty pieces. The recipe includes tips on softening butter, choosing ripe bananas, and storing or freezing leftovers for convenience, ensuring the bread maintains freshness over several days.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup butter softened (see note 1)
- 3/4 cup brown sugar
- 2 egg at room temperature
- 1 teaspoon vanilla extract
- 2 1/2 cups banana about 5 large, see note 2, mashed ripe
Instructions
- Preheat oven to 350 degrees. Coat a loaf pan with butter or line with parchment paper. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a stand mixer fit with the paddle attachment, or with an electric hand mixer by hand, cream together the butter and sugar until pale and fluffy, about 5 minutes.
- Add eggs one at a time, beating after each addition. Beat in vanilla and bananas. Add flour mixture in 3 batches and beat until just incorporated (do not overmix).
- Pour into prepared pan and smooth the top. Bake until a toothpick inserted into the middle of the loaf comes out clean, about 50 minutes, checking every 5 minutes after until done (mine usually takes 60 minutes). Cool 10 minutes in pan, then transfer to a wire rack to cool completely, about 1 hour.
Notes
- Softening butter can be done by leaving refrigerated butter at room temperature for 30 minutes or microwaving at low power in short intervals, checking softness to prevent melting.
- Use fully ripe or slightly overripe bananas with brown spots for optimal sweetness. If short on mashed bananas, unsweetened applesauce can be added to reach 2 ½ cups total.
- This recipe yields one 2-pound loaf, suitable for about eight thick slices.
- Store leftover banana bread in an airtight container at room temperature for up to 4 days.
- You can freeze the loaf wrapped in parchment or foil inside a zip-top bag for up to 3 months; thaw at room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (1 slice each)
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 336kcal | 17% |
| Carbohydrates | 64g | 21% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 56mg | 19% |
| Sodium | 278mg | 12% |
| Potassium | 383mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 31g | 62% |
| Vitamin A | 291IU | 6% |
| Vitamin C | 7mg | 8% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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