Classic Banana Bread

This classic Banana Bread recipe includes an optional Demerara sugar and ground cinnamon sugar topping with an easy banana bread batter recipe that comes together in 10 minutes flat and relies on those ripe bananas hanging out in the fruit bowl.

Ingredients and substitutions for Classic Banana Bread

• Bananas: The best bananas are ones that are medium to large and have turned ripe and have at least a few marks or are on the browner side. Meaning the sugars within have had time to really sweeten and the banana flavor will be nice and strong in that bread. Or even better, frozen bananas that have had time to defrost - they mash much finer and lend a smoother flavor to the bread overall.
• Sugar: Light brown sugar is used to both heighten the flavor of the bananas and create an acid for that baking soda to react to - you could substitute with dark brown sugar though that will likely change the flavor in the bread.
• Eggs: As well as adding structure to our dish, the eggs helps to bind everything together and helping the bread rise, so is essential.
• Flour: Plain or all purpose flour adds a light texture to the bread and you’ll keep a light crumb by only mixing until combined.
• Baking powder and soda: This is what helps give our bread that life and create a lighter crumb that isn't dense whatsoever.

See recipe card for quantities.

How to make Classic Banana Bread:

Step 1: Whip: Whip the butter and sugar until pale and fluffy.

Step 2: Eggs a do: Add one egg and beat until combined. Repeat with the second.

Step 3: Banana: Add the mashed banana and whip until smooth.

Step 4: Stir: Stir the dry ingredients in a separate bowl and add to the batter.

Step 5: Batter: Whip on low until smooth and well combined and pour into your loaf tin. Top with optional ground cinnamon and demerara sugar.

Step 6: Bake: Until golden.

Step 7: Serve: Slice and serve. Enjoy!

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Classic Banana Bread

Sylvie Taylor

This easy classic Banana Bread relies on ripe bananas for the fullest flavor and a batter that comes together in 10 minutes for a great bake that is perfect as a snack or lathered with butter for breakfast.

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Breakfast, Snack

Servings 1 loaf - 10-12 slices

Calories 232 kcal

Ingredients

  

1x2x3x

• 100 grams / 3.5 ounces butter room temperature
• 110 grams / ½ cup brown sugar
• 110 grams / 2 large eggs room temperature
• 250 grams / 3 medium bananas peeled and mashed
• 3 grams / ½ teaspoon baking soda
• 6 grams / 1 ½ teaspoons baking powder
• 200 grams / 1 ¼ cups plain flour
• ¼ teaspoon sea salt
• 25 grams / 2 tablespoons Demerara sugar optional
• 2 grams / 1 teaspoon ground cinnamon optional

Instructions

 

• Preheat the oven to 180C/350F and lightly greaseproof a loaf tin.
• Whip the butter and sugar in a bowl until light and fluffy, approximately 2 minutes.
• Add one egg and whip until well combined.
• Repeat with the second egg.
• Add the mashed banana and whip until smooth.
• Stir the dry ingredients in a separate bowl and toss into the banana batter.
• Add to the wet ingredients and whip on the lowest setting until no dry portions remain in your bowl.
• Pour into your loaf tin and smooth out.
• Top with optional ground cinnamon and Demerara sugar.
• Place in the oven and bake until golden on top and a skewer comes out clean, approximately 50 minutes.
• Remove and allow to cool in the tin before placing onto a cooling rack.
• Slice and serve.
• Enjoy!

Notes

• Bananas: The best bananas are ones that are medium to large and have turned ripe and have at least a few marks or are on the browner side. Meaning the sugars within have had time to really sweeten and the banana flavor will be nice and strong in that bread. Or even better, frozen bananas that have had time to defrost - they mash much finer and lend a smoother flavor to the bread overall.
• Loaf tin: The loaf tin used here fits 1 kilo or 2 pounds.
• Best stored: Keep covered at room temperature for 2–3 days, or refrigerate for up to a week. It also freezes well for up to 2 months.
• Freezing the cake: Once fully cooled, wrap the cake tightly in plastic wrap or aluminum foil, then place it in an airtight container or freezer bag. It can be stored in the freezer for up to 3 months.

Recipe by Roamingtaste

Nutrition

Calories: 232kcal

Keyword bread, breakfast, no yeast bread

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