Banana Bread
A tender banana loaf with cinnamon, allspice, and a soft crumb. Cool it before slicing, then serve slightly warm or at room temperature.
By Cookin' Kitchen
- Total: 2 hours 30 minutes
- Servings: 8 servings
Recipe
Banana Bread
A tender banana loaf with cinnamon, allspice, and a soft crumb. Cool it before slicing, then serve slightly warm or at room temperature.
Cookin' · https://cookin.club/recipes/banana-bread
- Prep
- 20 minutes
- Cook
- 1 hour 10 minutes
- Rest
- 1 hour
- Total
- 2 hours 30 minutes
- Servings
- 8
Ingredients
For 8 servings
Dry batter ingredients
Wet batter ingredients
Equipment
- Oven
- Loaf pan
- Baking paper
- Mixing bowl
- Whisk
- Potato masher
- Spatula
- Wire rack
- Skewer
Instructions
Preparation
Step 1: Preheat the oven to 180°C/350°F (160°C fan-forced). Arrange the oven shelf so the loaf will sit in the middle.
Step 2: Scrunch a 40 cm / 16-inch sheet of baking paper, then press it into a loaf pan measuring 21.5 x 11.5 x 7 cm / 4.5 x 8.5 x 2.75 inches. Leave paper overhanging the sides for easy lifting.
Make the batter and bake
Step 3: Put the flour, baking soda, salt, cinnamon, and allspice in a bowl. Whisk until well combined.
Step 4: In a large mixing bowl, mash the bananas with a potato masher until mostly smooth. Measure out 1 3/4 cups and set aside any excess.
Step 5: Add the brown sugar, eggs, extra yolk, sour cream, melted butter, oil, and vanilla to the mashed bananas. Whisk until combined.
Step 6: Pour the dry ingredients into the wet ingredients. Fold gently with a spatula until the flour is just incorporated. A few small flour lumps are fine; overmixing makes the bread firmer rather than soft.
Step 7: Pour the batter into the prepared pan and smooth the surface.
Step 8: Bake for 70 minutes, turning the pan halfway through. The loaf is ready when a skewer inserted in the centre comes out clean. A crack will naturally form along the top as the centre expands through the crust.
Step 9: Cool in the pan for 10 minutes, then lift the loaf out and place it on a wire rack. Let it cool for an hour before slicing.
Step 10: Serve the slices slightly warm or at room temperature, plain or spread with a little butter.
Notes
Ingredient swaps and storage
To make the loaf with gluten-free flour, replace the regular flour with the same quantity of a good-quality gluten-free flour blend. The texture may be slightly grainy. Yogurt can replace the sour cream; avoid milk or buttermilk because they can loosen the batter.
For storage, let the loaf cool completely, which can take up to 6 hours. Keep it in an airtight container for 4 to 5 days. In warm or humid weather, store it in the refrigerator. To freeze, slice the loaf, wrap the pieces individually, and freeze.
Nutrition per serving
- Calories
- 328 kcal
- Fat
- 16 g
- Saturated fat
- 5 g
- Carbohydrates
- 44 g
- Sugar
- 22 g
- Fiber
- 1 g
- Protein
- 3 g
- Sodium
- 126 mg
- Cholesterol
- 22 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Use ripe bananas, brown sugar, cinnamon, and allspice to make this soft banana bread loaf. A few small flour lumps are fine: fold the batter only until the flour is incorporated.
Let the loaf cool before slicing so the crumb can set. Serve it slightly warm or at room temperature, plain or with a little butter.
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