Banana Bread Recipe

Ingredients

• 1 3/4 cup All-Purpose Flour (215 g, spooned and fluffed before measuring)
• 1 tsp Kosher Salt (If using fine‑grain salt, use 1/2 tsp)
• 1/2 tsp Ground Cinnamon
• 1 tsp Baking Soda
• 4 pieces Bananas (Overripe, baked on a sheet until blackened (10‑12 min))
• 1/2 cup Unsalted Butter (Room temperature, softened)
• 3/4 cup Brown Sugar (Packed tightly, about 150 g)
• 2 large Eggs (Room temperature)
• 1 tsp Vanilla Extract

Instructions

1. Preheat Oven

   Set the oven to 350°F (177°C) and let it fully preheat.

   Time: PT5M

   Temperature: 350°F

2. Bake Overripe Bananas

   Place the peeled bananas on a baking sheet and bake for 10‑12 minutes, until the skins are blackened and the fruit is soft like pudding.

   Time: PT12M

   Temperature: 350°F

3. Combine Dry Ingredients

   In a bowl whisk together the flour, kosher salt, ground cinnamon, and baking soda. Set aside.

   Time: PT5M

4. Mash Baked Bananas

   When the bananas are cool enough to handle, mash them in a large bowl until smooth, leaving a few small chunks if desired.

   Time: PT3M

5. Cream Butter and Brown Sugar

   Add the softened butter and packed brown sugar to a clean mixing bowl. Beat with a hand mixer (or whisk) until the mixture is light, fluffy, and pale in color.

   Time: PT5M

6. Add Eggs and Vanilla

   Crack the eggs one at a time into the butter‑sugar mixture, mixing after each addition. Stir in the vanilla extract.

   Time: PT2M

7. Incorporate Mashed Bananas

   Fold the mashed bananas into the wet mixture until just combined.

   Time: PT2M

8. Fold in Dry Ingredients

   Add the flour mixture to the batter and gently fold with a spatula until the flour is just incorporated. Do not over‑mix.

   Time: PT3M

9. Prepare Loaf Pan

   Lightly grease the 9×13 inch loaf pan with butter, or line with parchment paper.

   Time: PT2M

10. Transfer Batter to Pan

    Pour the batter into the prepared pan and smooth the top with a spatula.

    Time: PT2M

11. Bake Banana Bread

    Bake at 350°F (177°C) for 50‑60 minutes, or until a skewer inserted into the center comes out clean and the loaf springs back lightly.

    Time: PT55M

    Temperature: 350°F

12. Cool and Serve

    Allow the loaf to cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely before slicing.

    Time: PT10M

Nutrition Facts

Calories

210

Protein

3 g

Carbohydrates

30 g

Fat

8 g

Fiber

1 g