Mar. 14th, 2017

dalthauser: (Dorie Roo)
I grew up eating banana bread.  Maybe it's because I'm from Hawaii.  I don't know if it is as popular of a sharing sweet in other states.  I've tasted just about every kind including Marijuana infused.  I've had them with and without nuts, in small individual loaves and large white bread sized loaves, and in cupcake form.  I love eating banana bread but making it, over the years, has always been a hit or miss experience.

This past year we picked up a case of almost over-ripe bananas for next to nothing from a produce wholesaler.  I pureed them and put them in the freezer to use for baking.  Over the months I occasionally pulled out a bag of puree and whipped up a batch to sell at the farm stand.  Each time I've used a different recipe.  Each time I got different results.  None of the results was what I thought was the perfect loaf.

This past weekend I pulled out my last bag of puree to defrost and looked online for a new recipe.  I found one and followed the directions (except cooking time because I make mini loaves) ending up with a delicious result.  I made two separate batches, and I got the same result each time.

I reduced the cooking time because I make mini loaves, used 1 cup of sliced almonds in each batch (this is only because that is what I happened to have on hand), and changed the spices (I used Allspice and Ginger).

This recipe, from, produces banana bread that is moist but not soggy.  The crumb is tight.  It browns nicely!
(Note - this site is full of obnoxious advertisements.  I almost didn't use the recipe because of that.)

Easy, Homemade Banana Bread Recipe

  • PREP

  • COOK


  • For the best, most flavorful bread, the bananas need to be ripe — overripe, brown and speckled is even better. Nuts are completely optional for this. We love the bread both ways but do enjoy the extra crunch from a handful of walnuts or pecans.

A note on pan size: We use a 8 1/2- by 4 1/2-inch loaf pan; if you only have a 9- by 5-inch pan, start checking for doneness 5 to 10 minutes earlier.

Makes 1 loaf, approximately 8 servings


1 1/2 cups (195 grams) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 teaspoon ground cinnamon

3 medium bananas, heavily speckled or even black bananas are best

8 tablespoons (115 grams or 1 stick) unsalted butter, melted and cooled

3/4 cup (150 grams) packed light brown sugar

2 large eggs, lightly beaten

1 teaspoon vanilla extract

1/2 cup (50 grams) walnuts or pecans, toasted and chopped, optional


Center a rack in the oven and heat to 350 degrees F. Butter and flour an 8 1/2-inch-by-4 1/2-inch loaf pan. Place the pan on an insulated baking sheet or on two regular baking sheets stacked on top of the other.

Whisk the flour, baking soda, salt and cinnamon together, set aside. In the bottom of a medium bowl, mash bananas into a chunky paste. Whisk the melted butter, brown sugar, eggs and vanilla into the bananas until blended.

Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. Stir in nuts.


    Pour batter into the pan and smooth the top. Bake 55 to 75 minutes, or until a knife inserted into the center of the bread comes out clean. After 30 minutes in the oven, check the bread for color. If it looks like it is browning too quickly, loosely cover with aluminum foil.

    When the bread is done, transfer it, in the pan, to a wire rack to cool for 5 minutes. Unmold the bread and place right side up on the rack. Cool completely.



  • It’s best to wrap the bread tightly in plastic wrap and store at room temperature overnight or in the refrigerator for up to 5 days. (Since it’s just the two of us, we store in the refrigerator then when we want a slice we’ll give it a couple minutes in our toaster oven to warm up).

  • We use kosher salt. If you don’t have it on hand, keep this in mind: 1 teaspoon fine sea or table salt = about 1 1/4 teaspoons kosher salt.


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