Banana bread is a classic recipe that should be in every home cook’s repertoire. This banana bread recipe produces a perfectly sweet and moist banana bread — a great way to use up those overripe bananas sitting on the counter!
HOW TO QUICKLY RIPEN BANANAS
If you don’t have overripe bananas on hand — but are still craving banana bread — here are two ways to help your bananas brown faster:
- Long method (1 to 2 days): Place the bananas in a paper bag and fold it shut. This helps trap more of the ethylene gas naturally emitted by the bananas, helping them to ripen faster. Avoid using a plastic bag, as it doesn’t allow the air to circulate, which can lead to moisture buildup and your bananas spoiling.
- Short method (20 to 30 minutes): Preheat your oven to 300℉ and place the bananas on a baking sheet lined with parchment paper. Bake them for 20 to 30 minutes, until they darken and become soft. Just be sure to allow them to cool before using them in this recipe!
Start by preheating your oven to 350℉.
Grease the inside of a loaf pan with softened butter. Add in 1 to 2 Tablespoons of flour and rotate the pan in all directions so that the bottom and sides are evenly coated in flour. Tap out the excess flour and set the pan aside.
Then, in a large bowl, whisk together the flour, baking soda, baking powder, kosher salt, and cinnamon. Set the bowl aside.
In a second large bowl, add in the eggs and whisk until homogenous. Next, add in the mashed bananas, granulated sugar, brown sugar, vanilla, melted butter, and vegetable oil.
Add the dry ingredients into the wet ingredients (half at a time) and whisk just until combined.
Pour the batter into your prepared loaf pan and smooth the top with a rubber spatula.
Place the pan into the center of your preheated oven and bake for 65 to 70 minutes, or until a wooden skewer inserted into the center comes out clean. I recommend beginning to check around the 60-minute mark just to be on the safe side.
Allow the banana bread to cool for 20 minutes in the pan before attempting to remove it. Then allow it to cool to room temperature on a wire rack and store in an airtight container.
Pro tip: As difficult as it may be, try not to cut into the banana bread until it is fully cooled, as it will negatively impact the texture.
Bakery-Style Banana Bread
Ingredients
- 2 cups all-purpose flour (spooned and leveled)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp kosher salt (I use Diamond Crystal)
- ½ tsp ground cinnamon
- 3 large eggs, at room temperature
- 1 ½ cup overripe bananas, peeled and mashed
- ½ cup granulated sugar
- ½ cup brown sugar, lightly packed
- 1 tsp pure vanilla extract
- 6 Tbsp unsalted butter, melted
- ¼ cup vegetable oil
- ½ cup walnuts, chopped (optional; see Note)
Instructions
- Preheat oven to 350℉.
- Grease the inside of a loaf pan with softened butter. Sprinkle 1 to 2 Tbsp of flour and rotate the pan to evenly cover bottom and sides. Tap out excess flour and set pan aside.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.2 cups all-purpose flour1 tsp baking soda½ tsp baking powder½ tsp kosher salt½ tsp ground cinnamon
- In a second large bowl, whisk eggs until homogenous. Add in mashed bananas, granulated sugar, brown sugar, vanilla, melted butter, and vegetable oil. Whisk to combine.3 large eggs, at room temperature1 ½ cup overripe bananas, peeled and mashed½ cup granulated sugar½ cup brown sugar, lightly packed1 tsp pure vanilla extract6 Tbsp unsalted butter, melted¼ cup vegetable oil
- Add the dry ingredients into the wet ingredients, half at a time, and whisk just until combined. Optionally, toss chopped walnuts in 2 Tbsp of flour and stir into the batter.½ cup walnuts, chopped
- Pour the batter into your prepared loaf pan. With a rubber spatula, smooth out the top.
- Bake in the center of the oven until a wooden skewer inserted into the center comes out clean (about 65 to 70 minutes). (I recommend beginning to check around the 60-minute mark, just to be on the safe side.)
- Allow the banana bread to cool for 20 minutes in the pan before attempting to remove it. Allow to cool to room temperature on a wire rack and store in an airtight container.Pro tip: As difficult as it may be, try not to cut into the banana bread until it is fully cooled, as it will negatively impact the texture.
Notes
- Adding Nuts: If adding nuts, stir them in a small bowl with 2 Tbsp of flour so they don’t all sink to the bottom of your banana bread. Alternatively, you could omit the flour and just sprinkle walnuts over the top of the batter before putting it in the oven.
