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Banana Bread

By admin_user ·

A moist banana loaf made with ripe bananas and a simple butter batter.

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Banana bread loaf with two thick slices on a pale wooden board, moist visible crumb and golden browned crust, one ripe banana subtly in background.

Demo recipe draft: This sample recipe has not been kitchen-tested. The client will review the ingredients, method and timing before launch.

About this recipe

A moist banana loaf made with ripe bananas and a simple butter batter.

Cooking tips

Use heavily speckled bananas for flavor. Cooling time is additional to the preparation and baking estimate; the loaf slices more cleanly once cool.

Serving ideas

Serve in individual portions with tea or coffee. Cool baked loaves before slicing; serve apple crisp warm.

Banana bread loaf with two thick slices on a pale wooden board, moist visible crumb and golden browned crust, one ripe banana subtly in background.

Banana Bread

A moist banana loaf made with ripe bananas and a simple butter batter. Demo recipe draft for the site preview. This recipe has not been kitchen-tested; client review is pending.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 ripe bananas about 300 g peeled
  • 115 g unsalted butter melted and cooled
  • 120 g light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 200 g all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt

Equipment

  • 1 Loaf tin
  • 1 Mixing bowls
  • 1 Cooling rack

Method
 

  1. Heat the oven to 175°C / 350°F. Grease and line a 23 × 13 cm loaf tin.
  2. Mash bananas in a mixing bowl. Whisk in melted butter, sugar, eggs and vanilla.
  3. Mix flour, baking soda, cinnamon and salt in a separate bowl.
  4. Fold the dry ingredients into the wet mixture just until no dry flour remains.
  5. Pour into the tin and bake for 50–60 minutes, until a skewer inserted in the center comes out without wet batter. Tent loosely with foil if the top browns early.
  6. Cool in the tin for 10 minutes, then transfer to a rack. Let cool before slicing.

Notes

Demo recipe draft for the site preview. This recipe has not been kitchen-tested; client review is pending.
Use heavily speckled bananas for flavor. Cooling time is additional to the preparation and baking estimate; the loaf slices more cleanly once cool.