Banana bread is a classic family favorite. Overly ripe bananas contributes to the intense banana-flavor and deliciously moist crumb.
It must be nice to be a banana bread. Everybody likes you. Even the people who hate bananas like you And it’s so easy to see why. There are few things as deliciously comforting than eating a slice slathered in butter. The thing is though, it often feels to me like my generation just don’t know how to bake a good banana bread. Most of our moms and pretty much all of our grandmothers knew the secrets but those secrets got lost along the way. I’m here to share all my tips for baking the perfect, moist and intensely banana-y banana bread
How to make banana bread?
The secret to the best banana bread is rotten bananas. Yep, you read right. A slightly overripe banana will not do and don’t even bring a perfectly ripe banana near the batter. You want bananas with pretty much completely black skins. The blacker, the better. And that black skin is probably going to result in a pretty gross, mushy, almost slimy banana. Now I know, it’s not always easy to work with ingredients that are overripe, but be strong and just get on with it. Because the end result is SO worth it. The thing is that as a banana ages, and ripens, the sugars caramelize. That’s where that intense banana flavor we are after comes from. It’s pretty much like adding banana essence to your batter, without having to.
How to ripen bananas for banana bread?
Pop them into the freezer! The skins will go black and when you defrost them, they will be soft and mushy.
Ingredients needed
- Very soft bananas
- Flour
- Butter
- Baking powder + Baking soda (although I have made this with only baking soda and it works just as well).
- Eggs
- Vanilla
- Salt
Storing and freezing instructions
- Storing: Allow the baked bread to cool completely. Wrap in foil and keep on the counter for up to 2 days or in the fridge for up to 5 days.
- Freezing: This bread freezes incredibly well. Slices are great to freeze since they thaw quickly and you don’t need to thaw the entire loaf. Slice into thick slices then freeze in freezer bags or wrap in a double layer of foil and freeze for up to 4 months. Alternatively, freeze the entire loaf in the same way and allow to thaw completely before slicing and serving.
Banana bread recipes
- Easy healthy banana bread
- Greek yogurt banana bread
- Brown sugar cinnamon banana bread
- Peanut butter swirl banana bread
Classic banana bread
Ingredients
- ½ cup (125g) butter room temperature
- 1 cup (200g) sugar
- 2 eggs
- 6 bananas (350g) very soft bananas mashed
- 1 teaspoon vanilla extract
- 2 cups (250g) flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tsp salt
Instructions
- Pre-heat the oven to 180ºC/350°F and grease and line a standard size loaf tin (approximatley 20cmx12cm / 9" x 5") with baking paper.
- In the bowl of a mixer, beat the butter and sugar together until light and creamy. Add the eggs one at a time, mixing well after each addition. Scrape down the bowl with a rubber spatula.
- Beat in the bananas. At this point, your batter will split and look curdled. Don't be alarmed, the flour will fix that.
- Add the dry ingredients then mix until just combined.
- Transfer the batter to the prepared loaf tin and place in the oven.
- Bake for 45 minutes or until a skewer inserted comes out clean. Cover with foil halfway to prevent over browning.
- Remove from the oven and allow to cool before removing the banana bread from the tin.
- Slice and serve.
In your introduction to the recipe , you have said that you used only baking soda and omitted the baking powder. So did you use only 1 tsp baking soda , for this recipe ?
Is baking soda the same as cooking soda ?
Thank you for your prompt reply to my earlier query .
I used both baking powder and baking soda in this recipe but I have also made this using only baking soda. In that case, replace the baking powder with baking soda.
Fabulous recipe! The freezing of the bananas trick is a game changer, thanks for the tip. I baked mine in a convection microwave. I turn the heat down to 170 degrees otherwise it browns too dark because of the “smaller” oven. Had to bake it 10 minutes more and it was perfect! Thank you for the recipe ??
Amazing, so happy it turned out so well for you!
Very easy and delicious
Thanks for your recipe and my mom love it very much !
Usually we put 1 tsp baking powder for 250grams each of flour, eggs, butter and sugar .So must we add the baking soda too here . Won’t it be too much of raising agents.
The amount of bananas weighs down the batter so the baking soda adds extra lift and aids with the browning of the loaf.
Are you even in lockdown if you haven’t baked one of these babies?! I jumped on the banana bread bandwagon and frantically searched for your recipe. Even my two year old twins loved it thanks!
Amazing! Twins are the best testers, aren’t they?
An easy to follow recipe! We loved the texture and the tip of using really over ripe bananas really bring out the banana flavor. I had to put my banana bread in the oven for a further 30 minutes as I have a less than wonderful oven.
Thanks so much for your comment Stacy!
I’ve made a lot of banana breads over the years, and although many were delicious none were perfect, and this one is perfect, exactly what I wanted. The bananas were not as overly ripe as I wanted, but then I remembered my Mom told me years ago you can mash it and let it stand for a while.
I love it that the simplest recipes are usually the best.
That is so amazing Rene, thanks for letting me know.
The best banana bread I have ever made. I doubled the recipe as one loaf does not last long in my household .
Yay! I’m so happy to hear that!
Absolutely failsafe recipe! Always comes out moreishly good ??
It’s become a family favorite!
That’s wonderful to hear!
Did you use plain or self raising flour?
I used plain but if you wanted to use self raising, just halve the amount of raising agent used.
Going to make this Tomorrow, been searching for a recipe that was simple and all about the bananas!! (can’t wait) #B.Breadaholic. xx
Please let me know what you think once you’ve tried it. I think it’s a classic!
Please let me know what you think once you’ve tried it!
Best banana bread I have ever baked using your recipe – and I think you have nailed it with the extra mooshy bananas. Eating a good banana bread restores order in my world.
I’m so glad you liked it Michele! Yeah, those mushy bananas are the key here!
Hi , approximately how many bananas is 350g?Thanks
Hi there! Depending on the size of the bananas, I would say between 4 and 6.
Yep, everyone loves banana bread! And the best part is that most people have a different recipe for it! I really like the simplicity of this one. A true classic!
Thanks Katrina! I myself have around 4 different recipes but I really wanted to tone it down and just do pure BANANAS with this one. 😉
Yes, banana bread. I love it. Often I will buy two buch of bananas – one to eat fresh and the other is left to ripen for the banana bread (I eat a lot of bananas so it’s not that I have ripe bananas laying around).
I love my banana bread toasted and topped with cream cheese – I know it sounds strange to do that to a banana bread, but it’s amazing. And I love your recipe!
Oh yum, love the idea of a slice of banana bread topped with cream cheese!!