Banana Bread

Banana Bread, I believe, is one of the most popular baked goods.There’s no one who loves baking is not familiar to this quick bread. The ease to make, the natural taste and muffin-like texture have made this Banana Bread many pp’s favourite and it can be served anytime of the day. It can be served at breakfast w a cup of tea/coffee, or after meals as dessert, or a light brunch, u name it. Banana Bread falls under the category of Quick Breads, which means it is leavened w either baking powder and/or baking soda n is made by simply combining the wet ingredients w the dry ingredients.

All-purpose flour – 1 3/4 cups (245gr)
Granulated white sugar – 3/4 cup (150gr)
Baking powder – 1 tsp
Baking soda – 1/4 tsp
Salt – 1/4 tsp
Ground cinnamon – 1 tsp
Eggs – 2 large – lightly beaten
Unsalted butter – 1/2 cup (113gr) – melted and cooled
Bananas – 3 ripe large (about 454gr) – mashed well (about 1-1/2 cups)
Pure vanilla extract – 1 tsp

– Oven: 180 degrees C (350 degrees F)

Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside.

– In a large bowl combine flour + sugar + baking powder + baking soda + salt + cinnamon. Set aside.

– In a medium-sized bowl combine mashed bananas + eggs + melted butter + and vanilla.

– Using a rubber spatula or a wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined. U should have the batter thick and chunky.

IMPORTANT!!!: Do NOT over mix the batter. You do NOT want it smooth. Over mixing the batter will yield tough, rubbery bread.

– Pour the batter into prepared pan.

Bake until bread is golden brown and a toothpick inserted in the center comes out clean, about 55 to 60 minutes.

– Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This quick bread can be frozen.

Just after taken from the oven, the golden brown crust is delightfully crisp, n although the crust softens once the bread is covered n stored, its wonderful moist texture n sweet flavor still remains.


– U can also add to the batter coarsly chopped n toasted nuts (pecans or walnuts are the best options) – about 115gr; u’re gonna get a Banana bread somewhat like the one in the picture at the top.

However this will yield a drier banana bread. I found the version w/o the nuts kept its moist for a very long time.

– U can also garnish the surface of the bread w slices of banana, Just lay them on after pouring the batter into the pan n before start baking in the oven.

– Remember to use really ripe bananas, cause only the ripe ones are sweet enough to make a good banana bread. Normally in any dessert recipe calling for banana, use very ripe ones (those u found too sweet/tender to eat)

– Do not slice/cut the bread when still warm, cause it’s very tender – slicing will break the bread, u’re not gonna get a smooth “flawless” slice for ur serving 😀 Try to wait until the banana bread’s cooled down a bit 😉

This entry was published on February 6, 2009 at 12:11 am. It’s filed under Baked Goods, Quick bread: Quickbread.Muffin.Scone. and tagged , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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