Moist Banana Bread

Ingredients

• 3 bananas Ripe bananas (very ripe, brown skins)
• 100 g Butter (melted and slightly warm)
• 2 units Eggs (at room temperature)
• 75 g White sugar
• 200 g All-purpose flour
• 8 g Baking powder (about 2 teaspoons)
• 1 pinch Salt
• 100 g Chocolate chips (optional) (optional, adds crunch)
• 1 sheet Parchment paper (to line the pan or butter + flour)
• 1 piece Cake pan (22 cm) (preferably metal)

Instructions

1. Mash the bananas

   Peel the 3 very ripe bananas and mash them with a fork until you obtain a puree without large pieces.

   Time: PT2M

2. Mix eggs and sugar

   In a large bowl, whisk the 2 eggs with the 75 g of sugar until the mixture becomes slightly frothy.

   Time: PT2M

3. Incorporate the bananas

   Add the banana puree to the egg‑sugar mixture and stir gently until homogeneous.

   Time: PT1M

4. Melt the butter

   Melt the 100 g of butter in the microwave (30 s) or in a small saucepan over low heat. Let it cool slightly.

   Time: PT5M

5. Add the melted butter

   Pour the melted butter into the batter and mix until fully incorporated.

   Time: PT1M

6. Add the dry ingredients

   Sift the 200 g of flour, the 8 g of baking powder and the pinch of salt, then fold them into the batter, mixing gently until no flour traces remain.

   Time: PT2M

7. Chocolate chips (optional)

   If desired, fold in the 100 g of chocolate chips, distributing them evenly.

   Time: PT1M

8. Prepare the pan

   Line the cake pan with parchment paper or lightly grease it then flour it to prevent the bread from sticking.

   Time: PT3M

9. Pour the batter and add butter in the center

   Pour the batter into the pan and place a small strip of soft butter in the center (this helps the cake rise).

   Time: PT2M

10. Preheat the oven

    Preheat the oven to 180°C for about 10 minutes before baking.

    Time: PT10M

    Temperature: 180°C

11. Bake the banana bread

    Place the pan in the oven and bake for 45 minutes at 180°C. Check doneness by inserting a knife into the center; it should come out clean.

    Time: PT45M

    Temperature: 180°C

12. Cool and unmold

    Let the bread rest 10 minutes in the pan, then unmold onto a rack to cool completely.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Ripe bananas: Unsweetened applesauce (equivalent to 3 bananas)
• Instead of Butter: Vegetable oil (80 g)
• Instead of Eggs: Tofu puree (60 g)
• Instead of White sugar: Coconut sugar, Honey (60 ml)
• Instead of All-purpose flour: Whole wheat flour, Almond flour (gluten‑free)
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of Salt: Sea salt
• Instead of Chocolate chips (optional): Chopped nuts, Raisins
• Instead of Parchment paper: Butter + flour
• Instead of Cake pan (22 cm): Baking dish

Equipment Needed

• Mixing bowl
• Oven
• Fork (or potato masher)
• Silicone spatula
• Kitchen scale (optional)
• Cake pan
• Parchment paper (optional)
• Knife or bread knife (optional)
• Cooling rack (optional)
• Microwave or saucepan (for melting butter) (optional)
• Oven thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Mash the bananas until a smooth puree is achieved
• Melt the butter without burning it
• Fold in the dry ingredients without overmixing
• Prepare the pan correctly to prevent the bread from sticking
• Preheat the oven to 180°C
• Baking: check doneness with a knife

Chef Tips from the Video

• Lightly dust with powdered sugar before serving for a decorative touch.
• Serve warm with a drizzle of honey or peanut butter for extra indulgence.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Wrap each slice in cling film then place in a freezer bag; keep up to 2 months.

Room temperature: At room temperature, covered, 1 to 2 days.

Make-Ahead Tips

• Prepare the batter the night before and keep it refrigerated before baking (it will keep for 12 h).
• Chocolate chips can be swapped for dried fruit or nuts.