Banana Bread
Banana bread that's soft, slightly dense, with a buttery texture, moist crumb, and full banana flavor.
Servings 12 slices
Equipment
- 1 mixing bowl
- Spatula
Ingredients
- ½ cup butter, room temperature (113g)
- ½ cup light or dark brown sugar (100g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups very ripe bananas, mashed about 4 bananas (340g)
- 1 teaspoon vanilla extract
- 2 eggs
- 2 tablespoons honey
- 2 tablespoons milk
- 2 ½ cups all-purpose flour (300g)
- ½ cup chopped walnuts (58g)
Instructions
- Preheat oven to 350°F (177°C). Lightly grease a 9x5-inch loaf pan and set aside.
- In a large bowl, beat the butter on high speed for 1 minute. Add brown sugar and cream together on high speed for 2 minutes. Add baking powder, baking soda, and salt and beat until smooth.
- Add the mashed bananas, vanilla extract, eggs, honey, and milk, beating until smooth.
- Fold in flour with a spatula until just incorporated. Then add in walnuts, mixing until you don't see any pockets of flour.
- Pour batter into the prepared loaf pan and bake at 350°F for 20 minutes, then cover the top with tinfoil to prevent darkening. Bake for 20 more minutes. Turn the oven down to 325℉ and bake for an additional 10-15 minutes.
- To test doneness, insert a toothpick into the center of the loaf. If it comes out clean, it's done. Let bread cool in pan for 15 minutes or more, then turn out onto a wire rack to cool.
Notes
Storing: This bread keeps moist for 3 days at room temperature when wrapped in tinfoil or in an airtight container.