This is my favorite banana bread which I bake for guests, gifts and when I simply want to eat some great slices of banana bread.
The best thing about this banana bread recipe is it’s flexibility. You can bake it with different types of fat and sugars and it will still turn out great. I’ve baked with all kinds of sugars and every time it turns out amazing.
I’ve also tried baking it with self rising flour to speed up the preparation and I have noticed it rises more when baked with good quality self-rising flour.
I’ve tried it with different nuts, raisins and chocolate chips. So don’t be afraid to load up this bread with extra add-ons for that special treat.
My favorite banana bread recipe which looks great and tastes heavenly!
- 454g thoroughly mashed banana; about 4 or 5 medium bananas
- 99g vegetable oil
- 213g light brown sugar/ moist dark brown sugar/ white castor sugar/ brown castor sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 120g All-Purpose Flour
- 113g Whole Wheat Flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 57g chopped walnuts, toasted if desired; optional
- Preheat the oven to 350°F with a rack in the center position. Lightly grease a 9" x 5" loaf pan; if your pan is glass or stoneware, reduce the oven temperature to 325°F.
- In a large bowl, stir together the mashed banana, oil, sugar, eggs, and vanilla.
- Weigh and mix the flours. Mix the flours with baking soda, baking powder, salt, cinnamon, and chopped walnuts into the banana mixture. Scrape the bottom and sides of the bowl and mix again to thoroughly combine the ingredients.
- Scoop the batter into the prepared pan. Mix together the sugar and cinnamon, and sprinkle over the batter.
- Bake the bread for about 60 to 75 minutes, until the bread feels set on the top, and a paring knife (or other thin knife) inserted into the center comes out clean, or with just a few moist crumbs (but no wet batter). If you have a digital thermometer, the bread's temperature at the center should register about 205°F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 15 to 20 minutes of baking. Note: If baking in a glass or stoneware pan, increase the baking time by 10 to 15 minutes.
- Remove the bread from the oven. Cool it in the pan for 15 minutes, then loosen the edges, and turn it out of the pan onto a rack to cool completely.
- Store leftover bread, tightly wrapped, at room temperature for several days. Freeze for longer storage.
1. You can leave the nuts out or substitute up to 1 cup chopped dried fruit, chocolate or butterscotch chips, sunflower or pumpkin seeds, or other mix-ins of your choice.
2. If you choose to use moist dark brown sugar, melt the sugar first and then mix it with egg and oil mixture. The texture of the bread will be extra moist with this method. But it will still taste great!
3. This recipe is adapted from King Arthur Flour