No Fail Banana Bread
This recipe first appeared on The EL Cooks. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Starr2 on SeeMeCook
A foolproof banana bread recipe that avoids the common pitfall of a dense, unappetizing bottom by using precise weights for the main ingredients. This bread is tender, flavorful, and perfectly balanced.
- Time
- 2 hours
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 235 g
- 3 g
- 100 g
- 4 g
Weights are estimates. Together, the ingredients weigh about 780 g before cooking, which is about 95 g per serving.
Steps
Preheat your oven to 350°F (180 °C) (176°C (350 °F)). Grease an 8.5 x 4.5 x 2.75 inch bread pan.
In a bowl, mash the 2 ripe bananas until smooth but with a little texture remaining. Set aside.
In a separate bowl, whisk together the dry ingredients: 220g all-purpose flour, 8g baking powder, 1g baking soda, 2.5g table salt, and 1 tsp cinnamon. Set aside.
In another bowl, cream the 75g softened butter, 65g brown sugar, and 65g granulated sugar using an electric beater for 2-3 minutes until light and fluffy.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. If using vanilla extract, add it during this stage.
Set the electric beater to LOW. Add 1/3 of the dry ingredient mixture and 1/2 of the mashed bananas to the butter and egg mixture. Beat until just incorporated.
Repeat the additions of dry ingredients and bananas, alternating until everything is combined. Do not over-beat the batter to ensure the bread remains tender.
Pour the batter into the greased bread pan and smooth the top.
Bake at 350°F (180 °C) (176°C (350 °F)) for 40 to 45 minutes. Check for doneness at the 40-minute mark by inserting a wooden pick into the center; it should come out clean.
Remove from the oven and let the bread cool completely in the pan before cutting into it.
Notes
Tips for success: Use an external oven thermometer to ensure your oven is at the correct temperature. For added texture, fold in 1/2 cup of chopped nuts. Sifting the dry ingredients ensures a smoother incorporation into the batter. Cooling completely is essential for the structure of the bread.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 275
- Protein
- 5 g
- Carbs
- 45 g
- Fat
- 9 g
- Fiber
- 2 g
Where the calories come from
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