Banana bread like never before.
Banana bread like never before. is a easy American recipe that serves 10. 200 calories per serving. Recipe by Jose.elcook on YouTube.
Prep: 20 min | Cook: 40 min | Total: 1 hr 15 min
Cost: $3.61 total, $0.36 per serving
Ingredients
- 3 Ripe Bananas (Mashed, leave some texture)
- 1/2 cup Unsalted Butter (Softened, cut into cubes)
- 1 cup Granulated Sugar
- 1/2 cup Brown Sugar (Packed)
- 2 Large Eggs (Room temperature)
- 1 3/4 cups All-Purpose Flour (Sifted)
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 teaspoon Vanilla Extract
- 1/2 cup Chopped Walnuts (Optional, toasted)
Instructions
Preheat Oven
Set the oven to 350°F (175°C) and let it preheat while you prepare the batter.
Time: PT5M
Temperature: 350°F
Prepare Loaf Pan
Grease the 9x5 inch loaf pan with butter or non‑stick spray and line with parchment paper if desired.
Time: PT2M
Mash Bananas
Peel the ripe bananas and mash them in a bowl until mostly smooth, leaving a few small lumps for texture.
Time: PT5M
Combine Dry Ingredients
In a separate bowl whisk together the sifted flour, baking soda, and salt. Set aside.
Time: PT3M
Cream Butter and Sugars
Using the mixer, beat the softened butter with the granulated and brown sugars on medium speed for 2–3 minutes until light and fluffy.
Time: PT5M
Add Eggs One at a Time
Add the first egg and beat until just incorporated, then add the second egg and repeat. Beat just enough to blend.
Time: PT3M
First Portion of Dry & Banana
Add one‑third of the dry flour mixture and half of the mashed bananas to the butter mixture. Mix on low speed until just combined.
Time: PT2M
Second Portion of Dry & Banana
Add the remaining dry ingredients and the rest of the bananas, mixing on low until just incorporated. The batter should be slightly lumpy.
Time: PT2M
Fold in Optional Walnuts
If using, fold the chopped walnuts into the batter with a spatula.
Time: PT2M
Transfer to Pan and Bake
Pour the batter into the prepared loaf pan, smooth the top, and place in the preheated oven. Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
Time: PT40M
Temperature: 350°F
Cool and Serve
Remove the pan from the oven, let the bread rest 10 minutes, then turn out onto a cooling rack to cool completely before slicing.
Time: PT15M
Nutrition Facts
- Calories
- 200
- Protein
- 3g
- Carbohydrates
- 30g
- Fat
- 8g
- Fiber
- 2g
Dietary info: Vegetarian, Can be made gluten‑free with GF flour, Not vegan
Allergens: Wheat, Eggs, Dairy, Tree nuts (if walnuts are used)
Ingredient Substitutions
- Instead of Ripe Bananas: Applesauce (1 cup)
- Instead of Unsalted Butter: Coconut oil (1/2 cup)
- Instead of Granulated Sugar: White cane sugar
- Instead of Brown Sugar: Honey (1/3 cup)
- Instead of Large Eggs: Flax egg (2 tbsp ground flax + 6 tbsp water)
- Instead of All-Purpose Flour: Gluten‑free flour blend (1 3/4 cups)
- Instead of Baking Soda: Baking powder (1 1/4 tsp)
- Instead of Salt: Sea salt
- Instead of Vanilla Extract: Almond extract (1/2 tsp)
- Instead of Chopped Walnuts: Pecans, Chocolate chips
Equipment Needed
- Mixing Bowl
- Separate Mixing Bowl
- Hand Mixer or Stand Mixer
- Rubber Spatula
- 9x5 Inch Loaf Pan
- Parchment Paper (optional)
- Cooling Rack (optional)
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Cream butter and sugars until light and fluffy to incorporate air.
- Add eggs one at a time to avoid curdling.
- Alternate adding dry ingredients and bananas, mixing on low and stopping as soon as combined.
- Do not over‑mix the batter; a few lumps are okay.
- Grease the pan well to ensure easy release.
Chef Tips from the Video
- Use bananas that are heavily speckled or almost black for maximum sweetness and moisture.
- Room‑temperature butter creams better and incorporates more air.
- For extra flavor, add a pinch of cinnamon or nutmeg to the dry mix.
Troubleshooting
Bread is dense at the bottom.
Ensure the pan is well‑greased and avoid over‑mixing. Also, make sure the oven is fully preheated before inserting the pan.
Crumb is dry or crumbly.
Check that bananas are fully ripe and that the butter and sugars were creamed long enough to incorporate air.
Top browns too quickly.
Cover the loaf loosely with aluminum foil after 30 minutes of baking.
Storage
Refrigerator: Wrap tightly; lasts up to 5 days.
Freezer: Slice and freeze in airtight bags; up to 2 months.
Room temperature: Can sit uncovered for 1 day in a cool place.
Make-Ahead Tips
- Bake the loaf a day ahead; it stays moist and flavor improves.
- Freeze individual slices wrapped in plastic wrap for quick snacks.
Frequently Asked Questions
What is the cultural significance and history of banana bread in American cuisine?
Banana bread became popular in the United States during the 1930s Great Depression when home bakers sought ways to use over‑ripe bananas that would otherwise go to waste. It remains a beloved comfort food, often associated with home baking and family gatherings.
What are the traditional regional variations of banana bread in the United States?
In the Southern U.S., banana bread often includes nuts like pecans or walnuts and a touch of cinnamon. West Coast versions may add chocolate chips or coconut. Some New England bakers incorporate maple syrup for a local twist.
How is banana bread traditionally served in American households?
It is typically sliced and served plain, toasted with butter, or paired with a spread of cream cheese. It can also be enjoyed with a cup of coffee or tea for breakfast or an afternoon snack.
What occasions or celebrations is banana bread traditionally associated with in American culture?
Banana bread is a staple at potlucks, school bake sales, and family brunches. It’s also a popular “just because” treat that families bake together on weekends.
What makes this banana bread recipe from Jose.elcook special compared to other banana bread recipes?
Jose.elcook’s method alternates dry ingredients with mashed bananas and creams both brown and white sugar, which creates a lighter, less dense crumb and prevents the heavy bottom that many recipes produce.
What are the most common mistakes to avoid when making banana bread using Jose.elcook’s recipe?
Common errors include over‑mixing the batter, using underripe bananas, and not greasing the pan properly. Each of these can lead to a dense, gummy loaf or a bread that sticks to the pan.
Why does this banana bread recipe use both brown and white sugar instead of just one type?
Combining brown and white sugar adds depth of flavor from the molasses in brown sugar while the white sugar contributes sweetness and helps create a tender crumb when creamed with butter.
Can I make the banana bread ahead of time and how should I store it?
Yes, the loaf can be baked a day ahead. Store it wrapped tightly at room temperature for up to one day, or refrigerate for up to five days. For longer storage, slice and freeze the pieces.
What texture and appearance should I look for when the banana bread is done?
The top should be golden‑brown and slightly cracked. The loaf should spring back lightly when pressed, and a toothpick inserted in the center should come out clean or with just a few moist crumbs.
What does the YouTube channel Jose.elcook specialize in?
The YouTube channel Jose.elcook specializes in home‑style Latin‑inspired and American comfort cooking, focusing on practical techniques, ingredient tips, and approachable recipes for everyday cooks.
How does the YouTube channel Jose.elcook's approach to banana bread differ from other baking channels?
Jose.elcook emphasizes the importance of banana ripeness, the dual‑sugar creaming method, and the alternating dry‑banana mixing technique to avoid a dense bottom, which sets his tutorial apart from more traditional single‑mix methods.
Last updated: August 30, 2026
