Banana bread is a staple American recipe that never fails to impress with its delightful flavor. As a kid, my mom would often bake it in the morning, and the wonderful aroma would fill the entire house. The key to success lies in using ripe bananas, which make the bread moist and flavorful. It only takes a few minutes to prepare, and the results are always impressive.
Things to Consider When Choosing Ingredients
Bananas
Look for bananas with dark spots on the skin—they’re just right. Firm yellow bananas won’t give you the same texture. The softer the fruit, the less additional liquid you’ll need. If a banana smells sour, it’s best not to use it. Mash until there are no large chunks for the best results.
Flour
Regular all-purpose flour works well. Too much flour makes the bread dry. It’s important not to pack the measuring cup—better to weigh it. Sifting helps distribute the baking powder evenly.
Eggs
Room temperature eggs are ideal. Cold eggs don’t mix well with butter. The size matters—a large egg adds more moisture. Smaller eggs will result in a denser texture.
Butter or Oil
Butter gives a richer flavor, while oil makes a softer texture. It should be melted but not hot. Too much fat will make the crumb heavy.
Sugar
White sugar provides a clean taste. Brown sugar adds a caramel note and a bit more moisture. If the bananas are very ripe, you can reduce the sugar quantity.
Baking Powder or Baking Soda
Fresh baking powder is more reliable. Baking soda needs acid (bananas usually suffice). Use too much, and the taste will be sharp.
Quick Banana Bread for Breakfast
Ingredients
- 3 pcs. Bananas The riper, the sweeter the bread.
- 150 g Sugar Can be replaced with brown sugar for more flavor.
- 200 g Flour All-purpose flour works fine.
- 1 tsp Baking powder To help the bread rise.
- 1 pinch Salt Enhances the flavor.
- 2 pcs. Eggs Use at room temperature.
- 60 ml Oil Vegetable oil for moisture.
Method
- Preheat your oven to 170–175°C. Prepare your baking pan by lining it with parchment paper or lightly greasing it. This will help you remove the bread without damage.
- Mash the bananas in a bowl until smooth. Add melted butter or oil and mix well. Then incorporate the eggs and sugar, ensuring the mixture is smooth and lump-free.
- In a separate bowl, combine flour with baking powder and a pinch of salt. Fold the dry ingredients into the banana mixture. Stir with a spatula just until combined. Overmixing will make the texture dense.
- Transfer the batter to the prepared pan and smooth the top. Gently tap the pan on the counter to remove any large air pockets.
- Bake for about 45–55 minutes, depending on your oven. A skewer should come out with a little moisture but no raw batter.
- Let the bread cool in the pan before carefully removing it. Slice only after it's completely cooled—this helps the crumb stabilize.
Notes
- It's better to mash bananas with a fork rather than a blender for a more natural texture.
- Don't beat the batter too long—just enough to combine the ingredients.
- Line the pan with parchment paper for easier removal.
- If the top browns too quickly, cover it with foil towards the end of baking.
- Check with a skewer closer to the center.
- Let it cool in the pan for 10–15 minutes before removing.
- Add nuts or chocolate at the end, without vigorous stirring.
- Don't cut when hot—the structure is still unstable.
- Store better in paper, not in a sealed bag.
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