Banana Bread

Ingredients

Bananas

• 3 very ripe bananas (about 350–400 g peeled)
  • Skins should be heavily speckled or nearly black
  • Overripe bananas provide sweetness and moisture

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Wet Ingredients

• 115 g unsalted butter, melted and slightly cooled
• 150 g granulated sugar
  (or 100 g sugar + 50 g brown sugar for deeper flavor)
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 60 ml plain yogurt or sour cream
  (adds moisture and tenderness)

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Dry Ingredients

• 190 g all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional but recommended)
• 1/4 teaspoon ground nutmeg (optional)

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Optional Add-Ins

• 75 g chopped walnuts or pecans
• 75 g chocolate chips
• 1 tablespoon milk (only if batter seems too thick)

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Equipment Needed

• Standard loaf pan (approx. 23 x 13 cm)
• Mixing bowls (one large, one medium)
• Fork or potato masher
• Whisk
• Rubber spatula or wooden spoon
• Measuring cups and spoons
• Baking parchment
• Cooling rack

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Part 1: Preparation

Step 1: Preparing the Pan

1. Preheat oven to 175°C.
2. Grease the loaf pan thoroughly with butter or oil.
3. Line with parchment paper, leaving overhang on the long sides.

This makes removal easy and prevents sticking.

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Step 2: Preparing the Bananas

1. Peel the bananas and place them in a large mixing bowl.
2. Mash thoroughly using a fork or masher.
3. Mash until mostly smooth with some small lumps remaining.

Small banana pieces add texture and visible banana flavor.

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Part 2: Mixing the Batter

Step 1: Adding Butter and Sugar

1. Pour melted butter into the mashed bananas.
2. Add sugar.
3. Whisk until glossy and well combined.

Butter adds richness; sugar contributes moisture and structure.

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Step 2: Incorporating Eggs and Dairy

1. Add eggs one at a time, whisking after each addition.
2. Add vanilla extract.
3. Whisk in yogurt or sour cream.

Room-temperature eggs prevent curdling and ensure smooth batter.

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Step 3: Combining Dry Ingredients Separately

1. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.

Whisking distributes leavening evenly and prevents uneven rise.

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Step 4: Folding the Batter

1. Add dry ingredients to wet ingredients.
2. Using a spatula, fold gently until just combined.
3. Stop mixing as soon as no dry flour is visible.

Overmixing develops gluten, leading to dense banana bread.

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Step 5: Adding Mix-Ins (Optional)

1. Fold in nuts or chocolate chips gently.
2. If batter is extremely thick, add 1 tablespoon milk.

The batter should be thick but pourable.

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Part 3: Baking

Step 1: Filling the Pan

1. Pour batter into prepared loaf pan.
2. Smooth the top gently with a spatula.
3. Tap the pan lightly on the counter to release air bubbles.

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Step 2: Baking Time

1. Place loaf pan on the center rack of the oven.
2. Bake for 55–65 minutes.
3. Begin checking at 50 minutes.

The loaf is done when:

• A toothpick inserted comes out with a few moist crumbs
• The top is deep golden brown
• The loaf springs back lightly when pressed

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Step 3: Preventing Over-Browning

If the top browns too quickly:

1. Tent loosely with aluminum foil
2. Continue baking until done

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Part 4: Cooling and Resting

Step 1: Initial Cooling

1. Remove banana bread from oven.
2. Let cool in the pan for 10–15 minutes.

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Step 2: Full Cooling

1. Lift loaf out using parchment.
2. Place on a cooling rack.
3. Allow to cool completely before slicing.

Cooling allows the crumb to set properly.