Banana Nut Bread

Ingredients

• 5 pieces Bananas (small, very ripe, mashed)
• 2 pieces Eggs (large, room temperature)
• 1 tablespoon Milk (any type, at room temperature)
• 1 teaspoon Baking Soda
• 1 teaspoon Ground Cinnamon
• 1 teaspoon Baking Powder
• 0.5 cup Sugar (granulated, adjust if bananas are very sweet)
• 2 cups All-Purpose Flour (sifted)
• 1 teaspoon Salt
• 8 tablespoons Unsalted Butter (room temperature, cut into cubes)
• 0.5 cup Chocolate Chips (optional, fold in at the end)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it preheat while you prepare the batter.

   Time: PT10M

   Temperature: 350°F

2. Mash Bananas

   Place the ripe bananas in the mixing bowl and mash them with a fork or potato masher until mostly smooth with a few small lumps.

   Time: PT5M

3. Combine Butter and Sugar

   Add the room‑temperature unsalted butter and ½ cup granulated sugar to the mashed bananas. Stir until the mixture is creamy and the sugar begins to dissolve.

   Time: PT3M

4. Add Eggs, Milk, and Optional Chocolate Chips

   Beat in the two eggs, then stir in 1 tablespoon of milk. If using, fold in the chocolate chips now.

   Time: PT2M

5. Mix Dry Ingredients

   In a separate small bowl, whisk together 2 cups all‑purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and 1 teaspoon salt. Sift if you prefer a lighter crumb.

   Time: PT3M

6. Combine Wet and Dry Mixtures

   Gradually add the dry ingredient mixture to the wet banana mixture, stirring with a rubber spatula just until incorporated. Do not overmix; a few streaks of flour are okay.

   Time: PT3M

7. Prepare Loaf Pan and Transfer Batter

   Grease the 9x5‑inch loaf pan with a thin layer of butter or non‑stick spray, then pour the batter into the pan, smoothing the top with the spatula.

   Time: PT2M

8. Bake Banana Bread

   Place the pan in the preheated oven and bake for 55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

   Time: PT55M

   Temperature: 350°F

9. Cool Before Slicing

   Remove the loaf from the oven, let it sit in the pan for 10 minutes, then transfer to a cooling rack and let cool for at least 30 minutes before slicing.

   Time: PT40M

10. Slice and Serve

    Using a serrated bread knife, cut the loaf into generous squares or slices. Serve plain, with butter, or alongside coffee or milk.

    Time: PT5M

Nutrition Facts

Calories

220

Protein

3 g

Carbohydrates

30 g

Fat

9 g

Fiber

2 g

Ingredient Substitutions

• Instead of Eggs: Flax egg (1 tbsp ground flax + 3 tbsp water per egg), Applesauce (¼ cup per egg)
• Instead of Milk: Almond milk, Soy milk
• Instead of Baking Soda: Potassium bicarbonate (use 1¼ tsp)
• Instead of Ground Cinnamon: Ground nutmeg (½ tsp), Allspice (½ tsp)
• Instead of Baking Powder: Cream of tartar + baking soda (½ tsp each)
• Instead of Sugar: Coconut sugar, Honey (¼ cup, reduce other liquids)
• Instead of All-Purpose Flour: Whole wheat flour (use 1¾ cups), Gluten‑free flour blend (1‑to‑1 substitution)
• Instead of Salt: Sea salt
• Instead of Unsalted Butter: Margarine, Coconut oil (solid, same amount)
• Instead of Chocolate Chips: Chopped nuts, Dried cranberries

Equipment Needed

• Mixing Bowl
• Fork or Potato Masher
• Measuring Cups
• Measuring Spoons
• Rubber Spatula
• 9x5‑inch Loaf Pan
• Oven
• Cooling Rack
• Bread Knife

Critical Steps — Do Not Skip

• Preheating the oven to the correct temperature.
• Mashing bananas only to a chunky consistency; over‑processing can make the crumb gummy.
• Mixing wet and dry ingredients just until combined to avoid a dense loaf.
• Checking doneness with a toothpick to prevent under‑ or over‑baking.
• Cooling the bread before slicing to maintain structure.

Chef Tips from the Video

• Use bananas with brown spots; they provide maximum sweetness and moisture.
• Room‑temperature butter blends more easily with sugar, creating a smoother batter.
• Sift the flour and spices together to avoid lumps and ensure even distribution.
• If you like extra texture, fold in ½ cup of chopped walnuts or pecans right before baking.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic wrap or store in an airtight container for up to 4 days.

Freezer: Slice, wrap each piece in foil or freezer bag, and freeze for up to 2 months.

Room temperature: If wrapped well, can sit at room temperature for up to 1 day.

Make-Ahead Tips

• Bake the loaf a day ahead; it tastes even better after the flavors meld.
• Freeze individual slices wrapped tightly; toast directly from frozen.
• Add chocolate chips, walnuts, or dried fruit to the batter for variation.

Frequently Asked Questions