Ultimate Banana Bread
User Reviews
4.7
Ultimate Banana Bread
Description
This banana bread recipe starts by microwaving ripe bananas to soften them and release liquid. The liquid is strained and then reduced by cooking to intensify its banana flavor before mixing back into the mashed bananas. This approach deepens the bread’s banana taste beyond traditional mashed banana methods. The batter includes all-purpose flour, baking soda, salt, and sugar to provide structure and sweetness. Melted butter and eggs contribute richness and moisture, while vanilla extract adds aroma.
Optionally, coarsely chopped walnuts add a crunchy contrast to the tender crumb. The batter is poured into a greased loaf pan and baked until a toothpick inserted near the center comes out clean or with moist crumbs. This bread tends to have a moist, dense texture balanced by brown sugar’s caramel notes and the slight bitterness of walnuts.
This banana bread slices well for toast or sandwiches and stores nicely at room temperature for several days. It can also be frozen wrapped tightly to extend shelf life. The loaf is versatile for easy snacks, teatime treats, or breakfast on the go.
Ensure the bananas are markedly ripe or blackened to maximize sweetness and moisture. Adjust baking time based on pan size, checking for doneness earlier if a larger pan is used. Nuts can be substituted or omitted according to taste.
Ingredients
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 5 banana about 1¾ to 2 pounds, peeled, large, very ripe
- ½ cup butter melted and cooled slightly, unsalted
- 2 egg
- ¾ cup light brown sugar
- 1 teaspoon vanilla extract
- ½ cup walnuts coarsely chopped (optional)
- 2 teaspoons granulated sugar
Instructions
- Preheat oven to 350 degres F. Spray an 8½ by 4½-inch loaf pan with non-stick cooking spray; set aside.
- In a large bowl, whisk together the flour, baking soda and salt.
- Place the bananas in a microwave-safe bowl; cover with plastic wrap and cut several steam vents in plastic with a paring knife. Microwave on high power until the bananas are soft and have released liquid, about 5 minutes. Transfer the bananas to a fine-mesh strainer placed over a medium bowl and allow to drain, stirring occasionally, or 15 minutes (there should be ½ to ¾ cup liquid).
- Transfer the liquid to a small saucepan and cook over medium-high heat until reduced to ¼ cup, about 5 minutes. Remove the pan from the heat, stir the reduced liquid into the bananas, and mash with a potato masher until fairly smooth. Whisk in the butter, eggs, brown sugar and vanilla extract.
- Pour the banana mixture into the flour mixture and stir until just combined, with some streaks of flour remaining. Gently fold in the walnuts, if using. Scrape the batter into the prepared pan. Sprinkle the granulated sugar evenly over the top of the loaf.
- Bake until a toothpick inserted into the center of the loaf comes out clean, 55 to 75 minutes. Cool the bread in the pan on a wire rack for 15 minutes, then remove the loaf from the pan and continue to cool on a wire rack. Serve warm or at room temperature. The bread can be wrapped tightly in plastic wrap and stored at room temperature for up to 3 days. It can also be frozen (the wrapped loaf should then be placed in an resealable freezer bag or double-wrapped with foil) for up to 2 months.
Notes
- Use bananas that are heavily ripened or nearly black for best flavor and moisture.
- If using frozen bananas, thaw and drain their liquid naturally without microwaving.
- Check doneness 5 minutes earlier if using a 9x5-inch loaf pan instead of 8½ x 4½-inch.
- Walnuts can be replaced with other chopped nuts or omitted entirely.
- Banana bread can be frozen wrapped in plastic wrap and foil for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16(1/2-inch) slices
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Calories | 207kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 35mg | 12% |
| Sodium | 153mg | 6% |
| Potassium | 184mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 230IU | 5% |
| Vitamin C | 3.2mg | 4% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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