Honestly, Banana Bread Feels Like Home
You know those days when nothing's going right and then suddenly you remember there’s a couple of spotty bananas moping around in the fruit bowl? Well, that’s exactly how this Banana Bread Delight was born—pure, glorious necessity (and a tiny bit of laziness).
Last time I made it, my cat tried to jump on the counter; I guess everyone wants in on the action. Anyway, between the chaos, the smell that fills my kitchen every single time is worth its weight in gold. It’s one of those recipes I picked up from my mum, but—shh—I've amended it a bit. Sorry, Mum.
Why You'll Love This Banana Bread
I make this when there's not quite enough bananas for a smoothie, or when I want to lure the kids out of their rooms (works like a charm). My family goes a bit bananas for this—ha! But really, it’s the slightly crunchy top and squishy middle that does it. Sometimes I curse how sticky the mixing gets, but then I lick the spoon and all’s forgiven (sometimes too much). Oh—and on busy mornings, a thick slice with coffee? Best breakfast, hands down.
Ingredients (and a Few Handy Swaps)
- 3 ripe bananas—brown and spotty is best (but I've totally used less if that's all I've got)
- 100g (about ½ cup) melted butter (I've used coconut oil sometimes, not quite the same, but not bad either)
- 130g (about ⅔ cup) sugar—grandma always argued for brown sugar but honestly, whatever's handy
- 1 large egg, beaten (or 2 tiny ones—farmers market eggs can be adorable)
- 1 teaspoon vanilla extract (ok, sometimes I forget this, and nobody notices)
- 1 teaspoon baking soda
- Pinch of salt
- 190g (about 1 ½ cups) all-purpose flour—if you’re feeling fancy, it works decent with half wholewheat
- Optional: handful of chocolate chips, chopped walnuts, dried fruit (I once threw in some coconut flakes and it was...weirdly good)
How I Actually Make It
- Mash the bananas in a big bowl—lumps are fine; nobody’s got time for perfect puree.
- Pour in the melted butter. Mix, but don’t stress over it.
- Add sugar, egg, and vanilla. Give it a good stir. Sometimes I use a fork, sometimes a whisk—doesn't seem to matter.
- Sprinkle in baking soda and salt. Stir again because, why not?
- Dump in the flour. Fold it in gently, stop mixing as soon as it looks about right (if you overdo it, it gets a bit tough—learned that the hard way).
- This is where I usually sneak a taste. Nobody has caught me yet.
- Fold in any extras like nuts or chocolate chips, or both. Or none. You do you.
- Pour the chunky batter into a buttered loaf pan—if you don’t have one, honestly, a cake tin works (banana bread cupcakes? Been there).
- Bake at 175°C (about 350°F) for 50-60 min, or until the top looks golden and a toothpick comes out just a bit moist (sometimes I poke two, just paranoid I guess).
- Let it cool a bit. Or don’t. But it slices better if you wait—just saying.
A Few Notes So You Don't Repeat My Mistakes
- I've definitely forgotten baking soda before and ended up with banana bricks. Don't do this.
- If your bananas are a bit green, pop them in the oven for 10 minutes (skins on!). Learned this from Serious Eats—pretty nifty.
- Actually, I find it's better if you let it cool overnight. But who's got that kind of patience?
- Once mixed blueberries in. Turned the whole thing blue-ish. Didn't look great but tasted alright, actually.
Variations I've Tried (Some Winners, Some... Not)
So, chocolate chips seem to always win, surprise surprise. Swapping half the flour for oats makes it more breakfast-y but watch out—it gets a bit dense. One time, I tried adding tahini but, uh, the result was kind of odd, like a confused cake. Oh, and if you’re curious, you can totally bake it as muffins! (Just check after 20 mins or so.)
Equipment (But Don't Stress)
You'll want a loaf pan (but as mentioned, cake tin or muffin tray will do in a pinch). I use a battered old mixing bowl and a wooden spoon—honestly, I think the spoon adds flavor (kidding! Or am I?). Oh, and if you’ve not got a whisk—just use a fork, it's fine.
How to Store (But It Rarely Lasts Long)
Technically, you can keep this in an airtight container for 3 days at room temp—maybe five if it’s not humid. But in my house, it’s usually gone by breakfast the next morning. If you want to freeze, wrap slices in greaseproof paper first (a tip I nabbed from King Arthur Baking—they know their stuff).
How We Like to Serve Banana Bread
My personal favorite is a warm slice with a slather of salted butter—perfect with tea if you're feeling a bit posh. At Christmas, Mum always made a vanilla glaze, which we fought over far more than the bread itself. My friend dunks it in coffee—I don't, but hey, to each their own!
Lessons Learned (A Few Pro Tips)
- I once tried rushing the ‘cool in pan’ step—note to self: banana bread turns to chaos if you try to slice too early. Let it sit at least 15 min, trust me.
- Actually, I think the flavor deepens overnight, if you have that kind of willpower (I rarely do).
- Don’t over-mix or your loaf will turn out more rubbery than cloudy—happened my first go, shocking texture.
Random FAQ From Friends and Family
- Can I reduce the sugar? Yeah, for sure—I've gone as low as half and it was still pretty good. Just not as cake-y.
- Do you have to use eggs? Not really! I’ve used flaxseed ‘eggs’ when the fridge was bare. Turns out pretty moist, but maybe a bit denser.
- What if I don’t have ripe bananas? Out of patience? You can ripen bananas in a hot oven for 10 minutes—skins will go black, but they mash up nice.
- Is it freezer-friendly? Yes, it freezes like a charm. Just wrap it up (see above), though if you’re anything like me you’ll just eat it first.
- Can I make this gluten-free? I tried with a cup-for-cup GF flour, worked a treat, maybe just a bit crumbly.
Actually, one last thing—not related to banana bread, but if you've ever wondered what else you can do with leftover bananas, check out Food52's ideas. I went down that rabbit hole one rainy Sunday. Anyway, enjoy baking, and remember, perfection is overrated anyway (just like our old oven).
Ingredients
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
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1Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
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2In a large bowl, whisk together the mashed bananas, melted butter, sugar, eggs, and vanilla extract until well combined.
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3In a separate bowl, mix the flour, baking soda, cinnamon, and salt.
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4Gradually add the dry ingredients to the banana mixture. Stir until just combined; do not overmix.
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5Pour the batter into the prepared loaf pan. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
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6Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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