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Desserts

Banana Bread

TIME

1 h 35 m

DIFFICULTY

Easy

SERVINGS

4

CALORIES

270 kcal

CARBS

45 g

PROTEIN

4 g

FAT

9 g

Z Banana Bread

About this recipe

Banana bread became popular in North American home baking in the 1930s, as chemical leaveners made quick breads easier to prepare. This small-batch loaf is tender, buttery, and flavored with ripe bananas, brown sugar, and cinnamon.

WHY YOU’LL LOVE IT

Quick to mix in one bowl with simple pantry ingredients. A moist, tender crumb with plenty of ripe banana flavor. The small-batch size makes four generous servings.

Ingredients

  • 1 cup very ripe bananas, peeled and mashed (150 g)
  • 2 tablespoons + 2 teaspoons unsalted butter, melted (38 g)
  • 1/3 cup packed light brown sugar (65 g)
  • 2 tablespoons beaten egg (25 g)
  • 1/2 teaspoon vanilla extract (2.5 ml)
  • 3/4 cup + 1 tablespoon all-purpose flour (103 g)
  • 1/4 teaspoon baking soda (1.2 g)
  • 1/2 teaspoon ground cinnamon (1 g)
  • 1/8 teaspoon fine salt (0.5 g)

Preparation

  1. Heat the oven to 170°C (340°F).
  2. Mash the bananas, then stir in the melted butter, brown sugar, egg, and vanilla.
  3. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
  4. Fold the dry ingredients into the banana mixture just until combined.
  5. Transfer the batter to the prepared mini loaf pan and bake for 35–40 minutes.
  6. Cool in the pan for 10 minutes, then transfer to a rack to cool completely.

Tips:

  • Use very ripe, spotty bananas and weigh them after peeling.
  • Do not overmix, or the bread may turn dense.
  • Check for doneness at 35 minutes; a toothpick should come out with a few moist crumbs, not wet batter.

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