Ultimate Banana Bread
Total Time
75 minutes
Rating
0 out of 5 stars
(0)
Ingredients
8-10 servings
- 1/2 cup (4 ounces or 115 grams) unsalted butter, cut into chunks, plus more for pan
- 1 cup (190 grams) packed light brown sugar
- 2 slightly heaped cups (about 18 ounces or 510 grams) of mashed banana, from 4 extra-large or 5 medium-large bananas
- 2 large eggs
- 1 teaspoon (5 ml) vanilla extract
- 1 teaspoon fine sea or table salt
- 1 heaped teaspoon ground cinnamon
- A few gratings of fresh nutmeg (optional)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups (260 grams) all-purpose flour
- 2 tablespoons (25 grams) raw or turbinado sugar (on top)
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Preparation
Chef’s notes
The banana bread will get quite dark on top but will not taste burnt.
The size of your loaf pan is key because this will fill out every speck of it before it is done.
Consider making a muffin or two on the side if you're nervous about spillage.
This banana bread is good on the first day but exceptional on the second and third.
To store:
Leave the banana bread in the pan, uncovered. Once cut, press a piece of foil against the cut side of the remaining loaf but leave the top uncovered.
The bread keeps for five days at room temperature, possibly a week in the fridge.