Banana bread is a popular recipe , with many people bak it daily. To make it part of my routine, I opted for a straightforward method, though there are countless ways to make banana bread. This version is incredibly delicious. After trying it, I always think of this bread whenever I have ripe bananas to use up. I’m confident that once you try it, you’ll feel the same way.
Ingredients
- Bananas, very ripe, peeled
- Butter, unsalted or salted, melted
- Baking soda (not baking powder)
- Salt
- Sugar
- Egg, large, beaten
- Vanilla extract
- All-purpose flour
How To Make Banana Bread
Position the oven rack in the lower third of the oven and preheat it to 350°F (177°C). Lightly coat a metal 8×4-inch loaf pan with nonstick spray and set it aside.
Using a fork, mash the ripe bananas in a mixing bowl until smooth. Add the melted butter to the bananas and mix well.
In a separate bowl, add the eggs individually, beating thoroughly after each addition. Next, mix in the yogurt and vanilla extract until well blended.
Combine the dry ingredients with the wet ingredients, stirring until the flour is fully incorporated and no pockets remain. Be careful not to over-mix.
Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 60-65 minutes, loosely covering the top with aluminum foil halfway through to prevent excessive browning. The bread is ready when a toothpick inserted into the center comes out clean, with only a few moist crumbs attached.
Take the bread out of the oven and let it cool in the pan for a few minutes. Then, carefully remove the bread from the pan and let it cool completely on a wire rack. Once fully cooled, slice it with a bread knife for clean, crumb-free pieces and enjoy.
Take the bread out of the oven and allow it to cool in the pan for a few minutes. Then, transfer the banana bread to a wire rack to cool completely before slicing and serving. Using a bread knife will help you achieve neat, crumb-free slices.
Pro Tips for Banana Bread:
Banana Ripeness: For the best flavor and texture, use very ripe bananas with lots of black spots or even overripe bananas. The riper the bananas, the sweeter and more flavorful your banana bread will be. If you don’t have ripe bananas, you can speed up the ripening process by placing them in a paper bag at room temperature for a day or two.
Butter: Use unsalted butter for better control over the salt content of the bread. If you use salted butter, adjust the amount of added salt accordingly. Ensure the butter is fully melted before adding it to the banana mixture to help create a smooth batter.
Sugar Adjustments: You can adjust the sweetness of the banana bread by altering the sugar amount. If you prefer a less sweet bread, reduce the sugar to 1/2 cup. If you like a sweeter treat, go ahead and use the full 1 cup of sugar.
Mixing the Ingredients: Be careful not to overmix the batter once the flour is added. Overmixing can lead to dense banana bread, as it can cause the gluten in the flour to develop too much. Stir just until the flour is incorporated for a light, tender loaf.
Preventing Over-Browning: To prevent the top from over-browning, cover the loaf with aluminum foil halfway through the baking time. This will help the bread cook through without burning the top.
Toothpick Test: When checking for doneness, insert a toothpick into the center of the bread. If it comes out clean or with only a few moist crumbs, the bread is done. If there’s wet batter on the toothpick, continue baking for a few more minutes, but make sure not to overbake.
Cooling the Bread: Allow the bread to cool in the pan for at least 10 minutes before removing it. This allows the loaf to set, making it easier to remove from the pan and reducing the risk of it falling apart.
Even Baking: If you’re baking multiple loaves, make sure they are spaced evenly apart on the rack to ensure uniform heat circulation. If you’re using dark-colored pans, lower the oven temperature by 5-10°F to prevent the bread from overbaking on the outside.
Storage Instructions
At Room Temperature:
Storage: If you plan to eat the banana bread within 3-4 days, store it at room temperature. Wrap the loaf in plastic wrap or place it in an airtight container to keep it moist. You can also store it in a resealable bag, ensuring it is tightly sealed to avoid drying out.
Pro Tip: If you notice that the bread is starting to get too soft or sticky on the outside, it’s time to transfer it to the fridge or freeze it.
In the Refrigerator:
Storage: If you want to extend the shelf life, you can store banana bread in the refrigerator for up to 7 days. Wrap it tightly in plastic wrap or store it in an airtight container. This will keep the bread fresh longer but may slightly change its texture, making it a bit firmer.
Pro Tip: Always let the bread cool completely before wrapping and storing it to prevent condensation from forming inside the wrapping.
Freezing Banana Bread:
Storage: For longer storage, freeze banana bread. First, let the bread cool completely, then wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe bag. It will stay fresh for up to 3 months.
Pro Tip: To prevent freezer burn, ensure the bread is tightly wrapped and sealed. You can slice the bread before freezing for individual servings. To thaw, leave the bread at room temperature or place it in the fridge overnight.
Reheating:
Storage Tip: If you like warm banana bread, simply reheat slices in the microwave for 20-30 seconds or wrap the loaf in foil and place it in a preheated oven at 350°F (175°C) for about 10-15 minutes.
More Recipes
- Banana Bread Without Baking Soda
- High-altitude Banana Bread
- Zucchini Bread
- Strawberry Zucchini Bread
- Mediterranean Olive Oil Bread
Banana Bread
Ingredients
- 2 to 3 medium 7" to 7-7/8" long very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)
- 1/3 cup 76g butter, unsalted or salted, melted
- 1/2 teaspoon baking soda not baking powder
- 1 pinch salt
- 3/4 cup 150g sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
- 1 large egg beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups 205g all-purpose flour
Instructions
- Position the oven rack in the lower third of the oven and preheat it to 350°F (177°C). Lightly coat a metal 8x4-inch loaf pan with nonstick spray and set it aside.
- Using a fork, mash the ripe bananas in a mixing bowl until smooth. Add the melted butter to the bananas and mix well.
- In a separate bowl, add the eggs individually, beating thoroughly after each addition. Next, mix in the yogurt and vanilla extract until well blended.
- Combine the dry ingredients with the wet ingredients, stirring until the flour is fully incorporated and no pockets remain. Be careful not to over-mix.
- Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 60-65 minutes, loosely covering the top with aluminum foil halfway through to prevent excessive browning. The bread is ready when a toothpick inserted into the center comes out clean, with only a few moist crumbs attached.
- Take the bread out of the oven and let it cool in the pan for a few minutes. Then, carefully remove the bread from the pan and let it cool completely on a wire rack. Once fully cooled, slice it with a bread knife for clean, crumb-free pieces and enjoy.
- Take the bread out of the oven and allow it to cool in the pan for a few minutes. Then, transfer the banana bread to a wire rack to cool completely before slicing and serving. Using a bread knife will help you achieve neat, crumb-free slices.