Banana Bread
Banana Bread
Ingredients
For the Dry Batter
- 2 1/4 cups plain flour, or all-purpose flour (335g)
- 1 teaspoon baking soda, sifted (bi-carbonate soda)
- 1/2 teaspoon cooking salt, or kosher salt
- 1 1/4 teaspoons cinnamon powder
- 1/4 teaspoon allspice powder
For the Wet Batter
- 4 medium ripe bananas, 400g / 14oz peeled, makes 1 3/4 cups once puréed
- 1 cup brown sugar, tightly packed (200g)
- 2 large egg, at room temperature (~55g/2oz shell-on weight)
- 1 egg yolk, at room temperature (~55g/2oz shell-on weight)
- 1/3 cup sour cream, full fat best (80g)
- 80 grams unsalted butter, 5 tablespoons, melted
- 1/3 cup vegetable oil
- 2 1/2 teaspoons vanilla extract
Instructions
- 1
Preheat your oven to 180°C/350°F (160°C fan). Scrunch a 40 cm / 16” sheet of baking paper and press it into a loaf pan (21.5 x 11.5 x 7 cm / 4.5 x 8.5 x 2.75”), ensuring to leave overhang on the sides for easy lifting after baking.
⏱️ 5 min•🌡️ 180
- 2
In a large bowl, combine the dry ingredients: 2 1/4 cups plain flour / all-purpose flour, 1 teaspoon sifted baking soda, 1/2 teaspoon cooking salt / kosher salt, 1 1/4 teaspoons cinnamon powder, and 1/4 teaspoon allspice powder. Whisk these dry ingredients together until well combined.
⏱️ 3 min
- 3
In a separate large bowl, peel the 4 medium ripe bananas. Mash the bananas with a potato masher until mostly smooth. Measure out 1 3/4 cups of the mashed bananas.
⏱️ 3 min
- 4
To the mashed bananas, add 1 cup tightly packed brown sugar, 2 large eggs + 1 egg yolk (at room temperature), 1/3 cup full fat sour cream, 80g (5 tablespoons) melted unsalted butter, 1/3 cup vegetable oil, and 2 1/2 teaspoons vanilla extract. Whisk these wet ingredients until they are well combined.
⏱️ 5 min
- 5
Pour the whisked dry ingredients into the bowl with the wet ingredients. Mix gently with a spatula until the flour is just incorporated. Be careful not to overmix the batter, as this can lead to a tough banana bread.
⏱️ 2 min
- 6
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
⏱️ 2 min
- 7
Bake in the preheated oven at 180°C/350°F (160°C fan) for 70 minutes. Turn the pan around halfway through the baking time to ensure even cooking. The banana bread is done when a skewer inserted into the center comes out clean.
⏱️ 70 min•🌡️ 180
- 8
Once baked, carefully lift the banana bread out of the loaf pan using the baking paper overhang and transfer it to a wire rack to cool completely. This prevents the bottom from becoming soggy.
- 9
Slice the banana bread and serve. It can be enjoyed plain or spread with butter.
Kitchen Tools
Nutrition Facts (per serving)
Banana Bread
For the Dry Batter
- 2 1/4 cups plain flour, or all-purpose flour (335g)
- 1 teaspoon baking soda, sifted (bi-carbonate soda)
- 1/2 teaspoon cooking salt, or kosher salt
- 1 1/4 teaspoons cinnamon powder
- 1/4 teaspoon allspice powder
For the Wet Batter
- 4 medium ripe bananas, 400g / 14oz peeled, makes 1 3/4 cups once puréed
- 1 cup brown sugar, tightly packed (200g)
- 2 large egg, at room temperature (~55g/2oz shell-on weight)
- 1 egg yolk, at room temperature (~55g/2oz shell-on weight)
- 1/3 cup sour cream, full fat best (80g)
- 80 grams unsalted butter, 5 tablespoons, melted
- 1/3 cup vegetable oil
- 2 1/2 teaspoons vanilla extract
Instructions
- 1
Preheat your oven to 180°C/350°F (160°C fan). Scrunch a 40 cm / 16” sheet of baking paper and press it into a loaf pan (21.5 x 11.5 x 7 cm / 4.5 x 8.5 x 2.75”), ensuring to leave overhang on the sides for easy lifting after baking.
⏱️ 5 min•🌡️ 180 - 2
In a large bowl, combine the dry ingredients: 2 1/4 cups plain flour / all-purpose flour, 1 teaspoon sifted baking soda, 1/2 teaspoon cooking salt / kosher salt, 1 1/4 teaspoons cinnamon powder, and 1/4 teaspoon allspice powder. Whisk these dry ingredients together until well combined.
⏱️ 3 min - 3
In a separate large bowl, peel the 4 medium ripe bananas. Mash the bananas with a potato masher until mostly smooth. Measure out 1 3/4 cups of the mashed bananas.
⏱️ 3 min - 4
To the mashed bananas, add 1 cup tightly packed brown sugar, 2 large eggs + 1 egg yolk (at room temperature), 1/3 cup full fat sour cream, 80g (5 tablespoons) melted unsalted butter, 1/3 cup vegetable oil, and 2 1/2 teaspoons vanilla extract. Whisk these wet ingredients until they are well combined.
⏱️ 5 min - 5
Pour the whisked dry ingredients into the bowl with the wet ingredients. Mix gently with a spatula until the flour is just incorporated. Be careful not to overmix the batter, as this can lead to a tough banana bread.
⏱️ 2 min - 6
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
⏱️ 2 min - 7
Bake in the preheated oven at 180°C/350°F (160°C fan) for 70 minutes. Turn the pan around halfway through the baking time to ensure even cooking. The banana bread is done when a skewer inserted into the center comes out clean.
⏱️ 70 min•🌡️ 180 - 8
Once baked, carefully lift the banana bread out of the loaf pan using the baking paper overhang and transfer it to a wire rack to cool completely. This prevents the bottom from becoming soggy.
- 9
Slice the banana bread and serve. It can be enjoyed plain or spread with butter.