This banana bread recipe really brings back a lot of memories to me.
Back when I was in primary school, I always had a slice of banana bread that my dad sneaked into my lunch box once a week. I never knew which day I was going to get that sweet treat, so I used to look forward to my little lunchtime surprise every day.
My dad has always been an average home cook, but he can make some delightful banana bread! Growing up watching him bake, I got to learn a thing or two about his signature dish.
Choosing The Right Bananas
Here’s a common misconception: any type of banana is okay to use for making banana bread. Nope, it’s not; instead, it should be ‘any type of ripe banana’. But how ripe?
Remember those bananas that you bought but then forgot about them? A few days later, they all had dark spots on them and felt kinda mushy to the touch. Don’t throw them away just yet! You will need them for your banana bread. Despite the horrendous appearance, they are extra soft and sweet, thus giving your bread more moisture and acting as a natural sweetener. No need to use refined sugar here!
The Proper Way To Store Banana Bread
Whether you keep it in the fridge or not, you should always wrap it in cling film or put it in an airtight container. This will help the bread retain the moisture and prevent it from drying out.
Here’s another trick I learned from my dad: after baking, leave the bread to cool completely without taking it out of the pan. Wrap the top of the pan with cling film, and then put the whole thing in the fridge. This will trap even more moisture inside the bread. I know, the man was serious about his bread.
Okay, enough chatting! Let’s bake!
Oh and before you go, here’s the link to my full recipe, in case you want more insights about banana bread:
And if you’re a fan of sweet treats, don’t miss out on my homemade peach cobbler recipe.What better way to start Summer then a slice of cobbler, am I right? 😉
Easy Banana Bread Recipe (30m)
yield 1 loaf (approximately 8-10 slices)
If there’s a tagline for banana bread, then it should be – One pan, foolproof, and can not be messed up.
Banana bread always makes me so want to hike my legs to my chest – because it’s just beyond simple to make alterations, this or that. You simply need to take yourself in your hands.
- 2 ripe bananas, peeled
- 1 1/2 cups of all-purpose flour
- 1 large egg, beaten
- 1/3 cup melted butter
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 2 teaspoons baking soda
How to Make
- Preheat the oven to 350F. Line your loaf pan with butter (the pan using here is 4×8 inches).
- Make the batter:
- Using the potato masher or your fork to mash the peeled ripe bananas until completely pulverized. Or simply feed them through a food processor with no water and bring to a mixing bowl.
- Stir butter to the mashed bananas. Add baking soda and salt, then give them another stir.
Pour in sugar, beaten egg and vanilla extract, and yet a third stir. Finally, add flour to the mixture and stir until incorporated.
- Pour the prepared batter into the loaf pan. Put to bake for 50-60 minutes at 350F. The center of the bread should come out so clean to be called a successful end-product.
- Remove your loaf from the oven and let sit to cool down. Remove the banana bread from the pan and let cool completely for a few more minutes.
- Slice it whatever way you want and serve.
- If you’re usually afraid of crumbly slices, invest in a true bread knife to make things easier.
- I melted some of my spare chocolate bars and turned it to a drizzle. It tasted just heavenly pleasing. I then dip my slices straight into the saucer. Gosh, approvingly recommend!