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–+ servings
The Only Banana Bread Recipe You Need
Kai Kodasma

Banana Bread

Soft, bready, bananaish and insanely easy — the banana bread recipe after eight rounds of testing.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 1 loaf
Ingredients Method Notes

Ingredients
  

  • 3 ripe bananas, mashed
  • 100 g butter, melted
  • 1 1/2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 3/4 tsp salt
  • 200 g sugar (I use half brown coconut sugar, half white)
  • 2 medium eggs, beaten
  • 5 g bourbon vanilla (or 1 tsp vanilla extract)
  • 330 g whole-wheat flour
Optional extras
  • 125 g white chocolate, roughly chopped
  • 50 g walnuts
  • 1 banana, for decoration

Method
 

  1. Preheat the oven to 175°C and prepare the bread tin (I use 9×30 cm) by buttering it.
  2. In a large bowl, mash the peeled ripe bananas with a fork until completely smooth.
  3. Add the melted butter and the dry ingredients and combine with a spatula.
  4. Whisk the eggs and add them to the batter. Mix again.
  5. Now is the time to add all the extras and carefully fold them in.
  6. Pour the batter into the prepared tin. If you wish to garnish the bread with bananas, put them on now.
  7. Bake in the middle of the oven for 50 minutes — check after about 45 just in case. The bread is ready when a clean knife stays clean. Let it cool completely before taking it out of the tin and eating it.

Notes

Comments from experimenting:
• I've tried four to even six bananas just because why not — the bread became very moist and didn't rise well. If you prefer a moister banana bread, add some more bananas.
• The amount of sugar seems like a lot, but trust me, it's for a reason. With less sugar the bread becomes bland.
• Flour: almond and wheat flour mixture didn't come out very nice; coconut flour made the loaf quite dry and dense.
• Once I accidentally forgot the melted butter — the result was a bit dry and the crust softer.
Of course, feel free to play around with the recipe and enjoy the process.

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