Banana Bread
Classic moist banana bread with overripe bananas, butter, eggs, and vanilla. Important: do not simply double the recipe in one loaf pan—the batter will not get the same lightness and texture. Mash the bananas lightly; a few chunky pieces are nice. You can fold in chopped nuts (walnuts, pecans, or similar) at the end if you like.
Product list ingredients
- eggs
- banana
- flour
- granulated sugar
- vanilla extract
- walnuts
- baking soda
Ingredients
- •3 to 4 very ripe bananas (about 200 g), partly mashed — leave some small chunks
- •113 g melted butter
- •200 g sugar
- •2 eggs, beaten
- •1 tsp vanilla extract
- •240 g all-purpose flour
- •1 tsp baking soda
- •1/2 tsp salt
- •Optional: about 60 g chopped walnuts, pecans, or other nuts, folded in at the end
Directions
Preheat the oven to 180°C. Grease a standard loaf pan (this recipe is written for one loaf—doubling the volume in one tin will not give the same airy crumb).
Mash the bananas with a fork only until partly smooth—do not purée; small chunks are good. Mix with melted butter, sugar, beaten eggs, and vanilla until evenly combined.
In a second bowl, whisk together flour, baking soda, and salt.
Fold the dry ingredients into the wet mixture until you no longer see streaks of flour; stop as soon as it comes together—do not overmix.
If you are using nuts, fold them in with the last few strokes.
Pour the batter into the prepared pan and bake 50–60 minutes until a toothpick inserted in the centre comes out clean.
Cool in the pan 10 minutes, then turn out onto a wire rack and leave until completely cool before slicing.
Photos from the process.
