Fluffy Banana Bread
Equipment
- 2 Mixing bowls
- 1 9x5-inch loaf pan
- 1 Whisk
- 1 Rubber spatula
- 1 Fork
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Wire rack
- 1 toothpick or cake tester
Ingredients
- 3 medium ripe bananas mashed
- 100 gram granulated sugar
- 50 gram light brown sugar packed
- 115 gram unsalted butter melted and cooled
- 2 large eggs room temperature
- 80 milliliter whole milk room temperature
- 5 milliliter vanilla extract
- 190 gram all-purpose flour
- 5 gram baking powder
- 2 gram baking soda
- 3 gram fine sea salt
- 2 gram ground cinnamon optional
- 60 gram chopped walnuts optional
- 60 gram chocolate chips optional
Instructions
- Preheat the oven to 175°C and grease and line a 9x5-inch loaf pan with parchment paper.
- In a mixing bowl, mash the ripe bananas with a fork until mostly smooth with small lumps remaining.
- Whisk the melted and cooled butter, granulated sugar, brown sugar, eggs, milk, and vanilla extract into the mashed bananas until well combined.
- In a separate mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly mixed.
- Gently fold the dry ingredients into the wet mixture with a spatula just until no dry streaks of flour remain, avoiding overmixing.
- Fold in the walnuts and chocolate chips, if using, until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula to level it.
- Bake the banana bread for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Remove the pan from the oven and let the banana bread cool in the pan on a wire rack for 10 minutes.
- Carefully lift the loaf from the pan using the parchment and let it cool completely on the wire rack for at least 10 more minutes before slicing and serving.
Notes
For the fluffiest banana bread, use very ripe bananas with lots of brown spots, as they add both sweetness and moisture; ensure your eggs and milk are at room temperature so they incorporate better and trap more air in the batter, and avoid overmixing once you add the dry ingredients since too much stirring makes the bread dense and tough. Check doneness a few minutes early because ovens vary, and tent the loaf with foil if the top browns too quickly. Let the bread cool before cutting to prevent crumbling, and store leftovers tightly wrapped at room temperature for up to three days or freeze slices individually for quick breakfasts or snacks.
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