Award Winning Banana Bread
Equipment
- 2 Mixing bowls
- 1 9x5-inch loaf pan
- 1 Whisk
- 1 Rubber spatula
- 1 Potato masher or fork
- 1 measuring cup set
- 1 measuring spoon set
- 1 Wire rack
- 1 toothpick
Ingredients
- 3 large bananas very ripe mashed
- 120 gram unsalted butter melted and cooled
- 150 gram granulated sugar
- 50 gram light brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 190 gram all-purpose flour sifted
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 60 milliliter whole milk room temperature
- 80 gram chopped walnuts toasted optional
- 60 gram chocolate chips semi-sweet optional
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease and line a 9x5-inch loaf pan with parchment paper.
- In a large bowl mash the ripe bananas until mostly smooth with a few small lumps remaining.
- Whisk the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract into the mashed bananas until well combined.
- In a separate bowl whisk together the flour, baking soda, salt, and cinnamon until evenly mixed.
- Add half of the dry ingredients to the wet mixture and gently fold with a spatula until just combined.
- Stir in the milk until incorporated, then fold in the remaining dry ingredients, being careful not to overmix.
- Gently fold in the walnuts and chocolate chips if using until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55–65 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Place the pan on a wire rack and let the banana bread cool in the pan for 10–15 minutes.
- Carefully lift the loaf out using the parchment paper and let it cool completely on the wire rack before slicing.
Notes
For the best flavor, use bananas that are very spotty or almost black, as they add natural sweetness and moisture to the loaf. Avoid overmixing after adding the flour, which can make the bread dense instead of tender. If the top is browning too quickly before the center is done, tent the loaf loosely with foil for the last 15–20 minutes of baking. Let the bread cool before slicing to prevent it from crumbling, and store it tightly wrapped at room temperature for up to three days or freeze slices individually for quick future snacks. Adjust sweetness by reducing sugar slightly if your bananas are extremely ripe, and feel free to customize add-ins such as nuts, chocolate, or a cinnamon-sugar sprinkle on top.
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