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Banana Banana Bread Recipe

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3.9 from 13 reviews

This classic banana bread recipe yields a moist and flavorful loaf made with ripe bananas, butter, and simple pantry staples. Perfectly tender with a golden crust, the bread is easy to bake in a loaf pan and makes a delicious breakfast or snack.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Dry Ingredients

  • 1 3/4 cups all-purpose flour (spooned and levelled)
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt (reduce slightly if using salted butter)

Wet Ingredients

  • 1/3 cup butter (at room temperature)
  • 2/3 cup white sugar
  • 2 large eggs (at room temperature)
  • 1 cup bananas (mashed, about 2 medium very-ripe bananas)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (176°C) with the rack in the center position. If using a glass pan, reduce the temperature by 25°F to prevent over-browning.
  2. Prepare Pan: Spray an 8.5 x 4.5-inch metal loaf pan with cooking spray, then line the bottom and sides with parchment paper leaving about a 1-inch overhang to easily lift the finished bread. Set aside.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
  4. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer or stand mixer fitted with a paddle attachment to cream the butter and white sugar together. Beat on medium speed for 2-3 minutes until the mixture becomes light and fluffy.
  5. Add Eggs: Add the eggs one at a time, beating well after each addition to fully incorporate. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
  6. Combine Dry and Wet Mixtures: With the mixer on low speed, alternate adding the flour mixture and mashed bananas to the butter mixture. Begin with one-third of the flour mixture, then half the bananas, followed by more flour, the remaining bananas, and finish with the remaining flour. Mix until just combined and then beat quickly for 15 seconds to ensure even distribution.
  7. Pour Batter and Bake: Pour the prepared batter into the lined loaf pan and smooth the top with a spatula.
  8. Bake: Bake in the preheated oven for 45-55 minutes. Start checking at about 40 minutes. The bread is done when a tester inserted into the center comes out clean and the top is golden and cracked. If the top is pale, wait to test until it starts browning.
  9. Cool: Remove the bread from the oven and allow to cool in the pan on a cooling rack for 10 minutes. Then, lift the loaf out using the parchment paper overhang, gently peel away the parchment, and cool completely on the rack.

Notes

  • Use very ripe bananas for the best flavor and natural sweetness.
  • Room temperature ingredients help the batter blend more evenly and produce a better texture.
  • If using salted butter, reduce added salt slightly to avoid over-seasoning.
  • Check the bread early and often toward the end of baking to avoid overcooking.
  • Allow bread to cool completely before slicing for clean, even slices.

Find it online: https://cheftinaskitchen.com/banana-banana-bread-recipe/