Imagine the aroma of freshly baked banana bread filling your home, bringing warmth and joy. This recipe is simple and quick, making the most of overripe bananas, turning them into something extraordinary. The combination of soft batter with the natural flavor of bananas makes this bread a perfect choice for anyone who appreciates homemade baking.
Banana bread is often made by guesswork, but here, even slight missteps can lead to excessive moisture or, conversely, a dry crumb. This recipe is distilled to basic proportions that hold form and texture without extra safeguards.
The key is the condition of the bananas and working with the batter. Mixing should be brief, without trying to make the mixture perfectly smooth. This bread doesn’t require a mixer and doesn’t like to be rushed.
This version is suitable as a base: it’s easy to bake in a loaf pan, slice evenly, and store for several days without losing structure.
What to Consider When Choosing Ingredients
Bananas.
You need very ripe bananas, with dark skin and soft flesh. Greenish or just yellow won’t give the desired sweetness and aroma. It’s better to mash with a fork rather than a blender.
All-purpose flour.
Regular, high-quality flour without increased protein content. Strong flour makes the bread dense. Sifting helps to evenly mix the dry ingredients.
Eggs.
Large, at room temperature. Cold eggs worsen the emulsion and make the batter less uniform. Add them without beating.
Sugar.
White or light brown. Brown sugar gives a bit more moisture and a caramel note. Reducing the amount below the recipe affects the structure.
Butter.
Melted and slightly cooled. It provides softness and flavor. Oil gives a different texture, so it’s not interchangeable here.
Baking soda.
Soda works better due to the acidity of bananas. It’s important not to overdo it, or an off-flavor will appear.
Salt.
A small amount is essential. It enhances the banana flavor and balances the sweetness.
Perfect Banana Bread: A Proven Basic Recipe
Ingredients
- 3 pcs overripe bananas It's best to use soft bananas for better flavor.
- 150 g sugar You can use brown sugar for added aroma.
- 2 pcs eggs should be at room temperature.
- 200 g flour Sift before use.
- 1 tsp baking soda For leavening the bread.
- 0.5 tsp salt Adds flavor.
- 50 ml oil You can use vegetable oil.
- 1 tsp vanilla extract For aroma.
Method
- Preheat the oven to 180°C. Grease a baking pan with oil or line with parchment paper.
- In a large bowl, mash the bananas into a puree, add sugar, eggs, oil, and vanilla extract, and mix until smooth.
- In another bowl, mix the flour, baking soda, and salt. Gradually add the dry ingredients to the banana mixture, stirring until combined.
- Pour the batter into the prepared pan and bake for 50-60 minutes or until golden brown.
- Let cool in the pan for 10 minutes, then remove and cool on a rack.
Notes
-
Don't overmix.
A few strokes with the spatula after adding the flour is enough. Overmixing results in a rubbery texture. -
Moisture control.
If the bananas are very juicy, reduce the butter by 10–15 g. This keeps the balance. -
Baking pan.
A metal pan bakes more evenly than silicone. Line the bottom with parchment, not the entire pan. -
Oven temperature.
A moderate temperature works better than high. The bread should rise gradually, without cracks on the sides. -
Checking doneness.
A wooden skewer should come out with moist crumbs, but not raw batter. -
Cooling.
Let the bread sit in the pan for 10 minutes, then transfer to a rack. Cutting while hot ruins the structure.
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