Ultimate Banana Bread
Total Time
75 minutes
Rating
0 out of 5 stars
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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
Step 1
Heat oven to 350 degrees F. Butter a 6-cup (9×5-inch) loaf pan or coat it with a nonstick cooking spray and set aside.
Step 2
Melt butter in a large bowl and whisk in brown sugar until smooth, then stir in mashed banana.
Step 3
Whisk in eggs and vanilla.
Step 4
Sprinkle the surface of the batter evenly with salt, cinnamon, nutmeg (if using), baking soda, and baking powder, and whisk until the ingredients are fully dispersed in the batter, and then whisk 10 more times around the bowl.
Step 5
Add flour and stir until combined.
Step 6
Scrape batter into prepared loaf pan. It should come to just over 1/2-inch from the top rim.
Step 7
Sprinkle the top of the batter with the raw sugar.
Step 8
Bake banana bread for 55 to 65 minutes. It is done when a toothpick or skewer inserted into the bread is batter-free.
Step 9
Let cool in pan.
Step 10
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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.
