4.7 from 138 votes
Ultimate Banana Bread
Ultimate Banana Bread uses very ripe bananas cooked to release their natural juice, which is then reduced and folded into the batter for concentrated flavor. The bread combines these bananas with flour, baking soda, brown sugar, eggs, butter, and optional walnuts for texture. The result is a moist, tender loaf with balanced sweetness and warm vanilla notes, ideal for breakfast or a snack.
Prep Time
40 mins
Cook Time
55 mins
Total Time
2 hrs
Servings:
16
(1/2-inch) slices
Calories:
207 kcal
Course:
Bread
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 16 (1/2-inch) slices
Amount Per Serving
Calories 207
% 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.