Description: This recipe yields an incredibly moist and flavorful banana bread, perfect for breakfast, snacking, or dessert. The combination of brown sugar and cinnamon enhances the natural sweetness of the bananas, creating a comforting and satisfying treat that everyone will love. It’s a simple recipe that’s perfect for using up those overripe bananas sitting on your counter!
Ingredients:
- All-purpose flour (maida): 1 ½ cups (200 g)
- Bananas: 2 or 3, very ripe, mashed (about 1 ½ cups mashed)
- Eggs: 2 large, at room temperature
- Melted butter: ⅓ cup (75 g), unsalted or salted (see tips)
- Brown sugar: ¼ cup (50 g), packed
- Granulated sugar: ½ cup (100 g)
- Milk: ½ cup (120 ml), any kind (dairy or non-dairy)
- Baking powder: 1 tsp (4 g)
- Baking soda: 1 tsp (5 g)
- Cinnamon powder: ¼ tsp
- Vanilla essence: 1 tsp (5 ml)
- Salt: ¼ tsp
- Optional additions: ½ cup chopped walnuts or pecans, ½ cup chocolate chips
Preparation:
Step 1: Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan (approximately 9×5 inches). You can also line the pan with parchment paper, leaving an overhang for easy removal, which I highly recommend. This ensures the bread doesn’t stick and comes out cleanly.
Step 2: Mash the Bananas: In a large bowl, thoroughly mash the ripe bananas. The riper the bananas, the sweeter and more flavorful your bread will be. A few small chunks are fine, but aim for a relatively smooth consistency. You can use a fork, a potato masher, or even the back of a spoon for this.
Step 3: Combine Wet Ingredients: Add the melted butter, brown sugar, granulated sugar, eggs, milk, and vanilla essence to the mashed bananas. Whisk everything together until well combined. Ensure there are no lumps of brown sugar remaining. Room temperature eggs incorporate more easily and result in a lighter texture.
Step 4: Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon powder, and salt. Whisking is important to evenly distribute the leavening agents (baking powder and baking soda) throughout the flour. This will help the bread rise properly.
Step 5: Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Overmixing develops the gluten in the flour, which can result in a tough bread. A few streaks of flour are okay at this stage.
Step 6: Add Optional Ingredients (if using): If you’re adding nuts or chocolate chips, gently fold them into the batter until evenly distributed.
Step 7: Pour into Pan and Bake: Pour the batter into the prepared loaf pan and spread it evenly. You can optionally sprinkle a few extra chopped nuts or chocolate chips on top for visual appeal.
Step 8: Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Start checking for doneness around 50 minutes.
Step 9: Cool: Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. This allows the bread to set and prevents it from sticking to the pan.
Why You Will Love This Recipe:
This banana bread recipe is a true winner for several reasons:
- Incredibly Moist: The high banana content and the addition of melted butter and milk contribute to an exceptionally moist crumb that stays tender for days. Unlike some banana bread recipes that turn dry and crumbly, this one remains deliciously soft.
- Perfectly Balanced Flavor: The combination of brown sugar, granulated sugar, and cinnamon creates a depth of flavor that complements the natural sweetness of the bananas. The touch of vanilla enhances the overall aroma and taste.
- Easy to Make: This recipe is straightforward and requires minimal effort. It’s perfect for beginner bakers and busy individuals who want a quick and satisfying treat.
- Versatile: You can easily customize this recipe to your liking by adding nuts, chocolate chips, dried fruits, or even a streusel topping.
- Uses Overripe Bananas: It’s a fantastic way to use up those overripe bananas that are sitting on your counter, preventing food waste.
- Comfort Food: Banana bread is a classic comfort food that evokes feelings of warmth and nostalgia. It’s the perfect treat to enjoy on a cozy afternoon with a cup of tea or coffee.
- Freezes Well: This banana bread freezes beautifully, making it a great option for meal prepping or having a ready-to-eat treat on hand. Simply wrap the cooled bread tightly in plastic wrap and then in foil before freezing.
COOKING Rating:
Easy
Serving Suggestions:
- Plain: Enjoy a slice of banana bread as is, for a simple and satisfying snack.
- With Butter: Spread a thin layer of butter on a slice of banana bread for added richness.
- Toasted: Toast a slice of banana bread for a crispy exterior and warm, soft interior.
- With Cream Cheese: Spread a layer of cream cheese on a slice of banana bread for a tangy and creamy twist.
- With Yogurt and Berries: Top a slice of banana bread with Greek yogurt and fresh berries for a healthy and delicious breakfast or snack.
- As Dessert: Serve a slice of banana bread with a scoop of vanilla ice cream and a drizzle of caramel sauce for a decadent dessert.
- Make French Toast: Dip slices of banana bread into an egg mixture and fry them up like French toast for a special breakfast treat.
Tips:
- Use Very Ripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Bananas with brown spots are ideal.
- Don’t Overmix: Overmixing the batter develops the gluten in the flour, which can result in a tough bread. Mix until just combined.
- Use Room Temperature Ingredients: Room temperature eggs and milk will incorporate more easily and result in a smoother batter.
- Adjust Sugar to Taste: If you prefer a less sweet bread, you can reduce the amount of granulated sugar.
- Salted vs. Unsalted Butter: If using salted butter, reduce the amount of salt in the recipe to ⅛ tsp.
- Optional Additions: Feel free to add your favorite nuts, chocolate chips, dried fruits, or spices to customize the recipe.
- Doneness Test: A toothpick inserted into the center of the bread should come out clean or with just a few moist crumbs attached. If the toothpick comes out with wet batter, continue baking for a few more minutes.
- Cooling: Allow the bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. This prevents the bread from sticking to the pan.
- Storage: Store the cooled banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freezing: Wrap the cooled banana bread tightly in plastic wrap and then in foil before freezing. It can be frozen for up to 2-3 months. Thaw at room temperature before serving.
Prep Time: 15 minutes Cook Time: 50-60 minutes Total Time: 65-75 minutes
Nutritional Information: (Approximate, per slice, based on 12 slices per loaf; without nuts or chocolate chips)
- Calories: 220
- Protein: 3g
- Sodium: 200mg
Conclusion:
This moist banana bread recipe is a testament to the fact that simple ingredients can create something truly extraordinary. Its tender crumb, balanced sweetness, and comforting aroma make it a perfect treat for any occasion. Whether you’re looking for a quick breakfast, a satisfying snack, or a crowd-pleasing dessert, this banana bread recipe is sure to deliver. Don’t hesitate to experiment with different add-ins to create your own signature version. Happy baking!
Questions and Answers:
Q1: Can I use frozen bananas in this recipe?
A1: Absolutely! Frozen bananas work perfectly in this recipe. Just make sure to thaw them completely and drain any excess liquid before mashing. Thawing them overnight in the refrigerator is the best method. The thawing process often makes the bananas even softer and more intensely flavored, which is a bonus!
Q2: What if I don’t have brown sugar? Can I substitute it with something else?
A2: If you don’t have brown sugar, you can substitute it with granulated sugar. However, brown sugar adds a molasses-like flavor and helps to create a more moist texture, so it’s preferable if you have it. If you absolutely need a substitute, you can make your own brown sugar by mixing 1 cup of granulated sugar with 1 tablespoon of molasses. Mix them thoroughly until the molasses is evenly distributed.
Q3: My banana bread always comes out dry. What am I doing wrong?
A3: There are a few reasons why your banana bread might be coming out dry. First, make sure you’re not overbaking it. Check for doneness with a toothpick starting around 50 minutes. Also, avoid overmixing the batter, as this can develop the gluten and lead to a tougher, drier bread. Using very ripe bananas is also crucial, as they add moisture and sweetness. Finally, make sure your oven temperature is accurate. An oven thermometer can help you ensure that your oven isn’t running too hot. If all else fails, consider adding a tablespoon or two of sour cream or yogurt to the batter for added moisture.
Q4: Can I make this recipe gluten-free?
A4: Yes, you can make this recipe gluten-free by substituting the all-purpose flour with a gluten-free all-purpose flour blend. Look for a blend that contains xanthan gum, which will help to bind the ingredients together and create a texture similar to that of traditional banana bread. Be aware that gluten-free flours can sometimes absorb more moisture, so you may need to add a little extra milk to the batter if it seems too dry.
Q5: How can I prevent the top of my banana bread from getting too dark?
A5: If you notice the top of your banana bread getting too dark before the inside is fully cooked, you can tent it with aluminum foil. Simply loosely cover the loaf pan with a piece of foil during the last 15-20 minutes of baking. This will help to deflect the heat and prevent the top from burning. Another tip is to bake the bread in the lower third of the oven, which also helps to prevent the top from browning too quickly.
