I experiment with flavors, textures and ingredients, and I love passing on all my tips and tricks to you! Start checking it often after it’s been baking for 45 minutes. Enjoy! Cool for 10 minutes then turn out of the tin and cool completely on a wire rack before serving. You can also toast room temperature or cold banana bread slices. A classic banana bread tastes better with nuts, but they are not necessary of course. I personally love dark brown sugar for this recipe. I love everything about this classic banana bread, but what I love most is the chunks of banana throughout and the cinnamon sugary crisp crust. Eggs work as a binder in this recipe. Next, add the eggs and vanilla, and mix until the eggs are well combined. Once baked, remove the banana loaf from the oven. If the top of the bread is golden brown before the middle is completely baked through, tint the loaf pan with foil and continue to bake until the bread is cooked all the way through. This classic loaf requires just six ingredients, perfect for an easy teatime treat or breakfast snack. To learn more about me, click here. Make sure to use oven mitts because that loaf pan will be hot! Add the rest of the flour, eggs and bananas, and mix to a batter. Tip it out of the pan and onto a cooling wire rack, and let it cool completely. Set aside. You can change up the flavor of the banana bread by choosing olive oil over a neutral oil as well. Absolutely, as long as you’re okay with the bread being a little less sweet to taste with the addition of salt. It sounds like the almond flour doesn’t work well with this recipe. Hi! You can add about 2 tsp coffee extract to the batter (dissolve 1/2 tsp instant coffee in 2 tsp water). This is my go-to banana bread recipe when I’ve got several ripe bananas on the counter screaming to be baked with. My ceramic loaf pan is 9×5. You can substitute some of it with white sugar or even use light brown sugar instead.

I hope it turns out just as great! Scrape all the batter into a prepared loaf pan (9 x 5 inch loaf pan). Copyright © 2020 The BakerMama, LLC, All Rights Reserved. But you’d need to use less honey than sugar.

I would recommend checking the packaging to see if baking is recommended with the brand you use. Hi Roberta! So, while I provide an estimated number of bananas to use in the recipe, this will of course vary depending on the size of bananas. But you can also use whole wheat flour. Browned butter will act like oil in the recipe, but add a depth of flavor. Butter a 900g loaf tin, then line with a wide strip of baking paper. . I use a combination of both baking powder and baking soda. This banana bread is a great recipe, never gummy and has the perfect balance of texture and flavor. Oil keeps the banana bread light. Absolutely, you can never go wrong with chocolate chips, especially in banana bread! Spoon into the loaf tin and level out. Then it can be baked at 350 F/ 180 C for about the same time (maybe slightly less). Preheat the oven to 350 F / 180 C. Bake in the preheated oven for about 60 – 70 minutes. The best way to get the same results with a 8.5 x 4.5 inch loaf pan is to weigh the amount of batter, and then only pour 85% of the batter into the smaller loaf pan. I use all purpose flour here. Thanks! Who doesn’t love banana bread?! OR place the sliced bananas on top (optional). Add the walnuts before all the flour is incorporated into the batter, and fold it in until all the flour is combined. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and nutmeg (these are the dry ingredients). Thanks for catching that, Patricia! No, I usually just keep mine covered on the kitchen counter.

Although that seems like a small difference, it can have an impact on the texture of the banana bread. Butter gives the banana bread more flavor and also a slightly more dense texture. Already have an account with us? Click the link in my, They say it’s my birthday AND National Doughnut, Hurry, hide all the candy (in this Leftover Hallow, Peanut Butter Chocolate Chip Banana Bread. I’m so happy you’re here! This banana bread recipe has the best texture and flavor, from all the different versions I’ve tried over the years. Everyone goes bananas over it! I was born in Sri Lanka, grew up in New Zealand and lived in Australia, and then the US, before moving to Canada in 2019! Scrape the batter into the prepared loaf pan, and spread until it’s even on the surface. It’s crisp on top, moist in the middle and perfectly sweetened throughout, with tons of banana flavor in every bite. Preheat oven to 350°F /180°C. As an Amazon Associate I earn from qualifying purchases (at no cost to you) that will help support this website. Do NOT over mix the dry ingredients because you want to avoid overworking the flour. For both of those pans, I recommend lowering the oven temperature by 25 F / 15 C and check on the cake earlier to make sure it’s not overbaked. This is where the sour cream / yogurt comes into play. It should be 1 cup (2 sticks). Heat the oven to 180C/fan 160C/gas 4. Bake for 40-45 minutes or until a skewer inserted into the middle comes out clean. Yes, you can substitute with the same amount of almond flour, but I’d recommend adding an extra 1/4 teaspoon baking soda to accommodate for the heavier weight of the almond flour. https://www.olivemagazine.com/.../baking-and-desserts/classic-banana-bread

But there are other options besides nuts too. Chemical leaveners work faster than yeast, making quick breads like banana bread even easier and quicker to make. Should that be 1/2 cup (1 stick) butter or 1/2 pound (2 sticks) butter? Walnuts are a classic option, but my favorite is pecans. This ingredient helps keep the banana bread moist. Fold these in along with the last of the dry ingredients. Did it turn out great again when you used regular flour? Required fields are marked *. Add the sour cream and bananas, and mix well. I agree to email updates from The Flavor Bender. Can I use a foil loaf pan for this and if so should I adjust the cook time? Add the eggs and vanilla extract, and mix until combined.

You can also use chocolate chips instead of nuts, or a combination of chocolate and nuts as well (altogether 150 – 200 g). Preheat oven to 350°F.

I haven’t tested it with almond flour so I couldn’t say for sure what adjustments would need to be made to bake it with success. Breakfast, Brunch, Desserts, Tea / coffee break, Banana Bread, Easy Breakfasts, Easy brunch, Easy Desserts, Easy recipes, Quick Breads, I love seeing what you’ve made! Bake for 60-65 minutes or until a knife or chopstick inserted in the center comes out clean. Enjoy cooking, eating and exploring! Sprinkle the top evenly with the remaining 1 tablespoon cinnamon sugar. Hi Bindi! These options will make your banana bread look even more irresistible. Your email address will not be published. Glass pans will also give you less than stellar results. I’m Dini, a third culture kid by upbringing and a food-geek by nature. It’s crisp on top, moist in the middle and perfectly sweetened throughout, with tons of banana flavor in every bite.

| Privacy Policy. This classic banana bread recipe turns out perfect every time. Beat the butter and sugar in a bowl with electric beaters for a 2-3 minutes or until fluffy. If you only have a 8.5 x 4.5 inch pan, you can use that as well, but I would reduce the oven temperature to 325 F / 165 C and bake it for longer. Absolutely, you’ll just need to watch the baking time as it will bake a little faster. Learn how your comment data is processed. Also keep a piece of paper towel at the bottom of the container to prevent the banana bread from getting soggy. Prepare a 9 x 5 inch loaf pan by buttering and flouring it, or line it with parchment paper.

Went back to make it two more times with almond flour and it was awful. With both methods mentioned above, make sure the banana bread is COMPLETELY COOLED DOWN before storage. When I’m mashing the bananas, I just barely mash them before stirring them into the batter.