Our Favorite Banana Bread Recipe
Share
Is there anything more comforting than the aroma of freshly baked banana bread wafting through your home? This timeless treat is a staple in our kitchen, beloved for its moist texture, sweet flavor, and versatility. Whether you enjoy it with your morning coffee, as an afternoon snack, or as a dessert, banana bread is always a good idea.
So, preheat your oven and gather your ingredients—let’s bake some delicious banana bread that’s sure to bring warmth and joy to your kitchen!
Recipe
Makes 1 Large Loaf
320 grams all-purpose flour
2 grams baking powder
5.25 grams baking soda
2 grams salt
482.5 grams bananas, very ripe, unpeeled
3.75 mL lemon juice
320 grams granulated sugar
85 grams eggs
115 mL vegetable oil
Butter for coating loaf pans
Optional:
semi-sweet chocolate chips
57 grams pecans, coarsely chopped
- Preheat oven to 350 degrees Fahrenheit/ 177 degrees Celsius.
- Coat the loaf pans with butter.
- Sift together the flour, baking powder, baking soda, and salt. Set aside.
- Peel the bananas and place in a Ziplock bag with the lemon juice. Using your hands, smash the bananas until smooth.
- Combine the banana puree, sugar, eggs, and oil and mix on medium speed with the paddle attachment until blended. Scrape down the bowl as needed. Tip - When measuring out the eggs, I like to mix them together first. It makes it easier to get a correct measurement.
- Add the sifted dry ingredients and mix until just combined. Scrape down the bowl as needed.
- Add the batter to the prepared loaf pan. Gently tap the filled pan on the side to burst any large air bubbles.
- Bake at 350 degrees until the bread springs back when pressed and a tester inserted near the center comes out clean, about 55 minutes.
- Cool the loaf in the pan for a few minutes, then unmold onto a rack and cool completely.
