Banana Bread
Moist, tender banana bread made with very ripe bananas, brown sugar and melted butter, stirred together in a single bowl.
- Makes
- 10 slices
- Prep
- 15 min
- Cook
- 1 hr
- Total
- 1 hr 45 min
- Oven
- 350°F175°C
Ingredients
Bake a double batch as two loaves rather than one big one, so the center cooks through.
Equipment
- 9×5-inch loaf pan23×13 cm loaf pan
Instructions
Heat the oven to 350°F with a rack in the middle. Grease the loaf pan and line the bottom and long sides with a strip of parchment.Heat the oven to 175°C with a rack in the middle. Grease the loaf pan and line the bottom and long sides with a strip of parchment.
Mash the bananas in a large bowl with a fork until mostly smooth. Stir in the melted butter, brown sugar, eggs and vanilla until well combined.
Sprinkle the baking soda, salt and cinnamon over the batter and stir them in thoroughly. Add the flour and fold just until no dry streaks remain, then fold in the nuts.
Scrape the batter into the pan and smooth the top. Bake until deep golden and a toothpick in the center comes out clean or with a few moist crumbs, 55–65 minutes. Cover loosely with foil after 40 minutes if the top is browning fast.
Cool in the pan for 15 minutes, then lift the loaf out and let it cool on a rack for at least 30 minutes before slicing.
Notes
- The riper the bananas, the sweeter and more fragrant the bread. Black-spotted or fully black skins are ideal.
- Wrapped well, the loaf keeps for 3 days at room temperature. Freeze slices with parchment between them for up to 3 months.
My notes
Saved in this browser only.
Nutrition estimate
- Calories
- 230
- Protein
- 4 g
- Carbs
- 36 g
- Fat
- 8 g
Per slice, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
