Banana Bread ππ (updated 5/2025)
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PREFER THIS RECIPE OVER MACHINE ONE
Classic Banana Bread (50% Larger Batch than bread machine batch)
Epic loaf. Makes house smell amazing.
Ingredients:
β’ 4 medium ripe bananas (about 345 grams), mashed
β’ 12 tablespoons unsalted butter, softened
β’ 3 large eggs, lightly beaten (about 171 grams)
β’ 1.5 teaspoons vanilla extract (7.5 mL)
β’ 1.5 cups light brown sugar, packed (about 323 grams)
β’ 3 cups all-purpose flour (420 grams)
β’ 1.5 teaspoons baking soda (7.5 grams)
β’ 1.5 teaspoons baking powder (6 grams)
β’ ΒΎ teaspoon salt (4.5 grams)
β’ 1.5 teaspoons ground cinnamon
βΈ»
Instructions:
1. Preheat oven to 325Β°F (163Β°C). Grease a 9×5β loaf pan and optionally line with parchment paper.
2. In a large bowl, cream together the butter and brown sugar until light and fluffy.
3. Add the eggs, vanilla, and mashed bananas. Mix until fully incorporated.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet mixture. Stir until just combinedβdo not overmix.
6. Pour the batter into the prepared loaf pan and smooth the top evenly.
7. Bake for 75β90 minutes, or until the center reaches 200β205Β°F. Tent with foil at the 45β50 minute mark if the top is browning too quickly.
8. Remove from oven and let cool in the pan for 15β20 minutes. Then transfer the loaf to a wire rack to cool completely before slicing.
I would use an instant thermometer and pull around 195-200 and let it sit for a few.
Sophia