Ask any pastry chef, and they will tell you that Banana bread is one of the easiest recipes you can learn. It is categorized as “quick bread. “That means it is leavened with chemical leavening instead of yeast. The chemicals are nothing to fear since they are natural baking soda or baking powder, depending on the recipe. You should know that yeast usually takes a long time to raise. Chemical quick bread is rapid and easy to make.
Ripe. Really Ripe. Brown is beautiful. Black is better. You heard us. To make the best banana bread, you want to start with ripe bananas. Those overly ripe bananas on the kitchen counter that look like they should probably depart might be good for something. If they’re not moldy, then you’re in luck. The bananas shouldn’t be thrown out! Instead, save them in the freezer to make bread! These bananas will have the most concentrated banana flavor and the best natural sweetness.
Admit it. We’ve all had that banana bread that is so dry that it has to be choked down with a half-inch of butter smeared on top of it. Someone well-intentioned probably made it for a holiday or a get-well goodie. Flashbacks to dry banana bread haunt us all. Don’t be that person who brings the dry loaf. There are secrets to making moist banana bread. Well-guarded and yet well-tested by pastry nerds. Here are the best ones.
The method used for making banana bread is called the muffin mixing method. The method involves mixing all the dry ingredients in one bowl, mixing all the wet ingredients in a separate bowl, and then combining the wet and dry ingredients.
The classic banana bread lineup is simple: ripe bananas, melted butter (or oil), eggs, sugar, flour, defatted wheat germ, salt, and baking powder. We also add ground cinnamon and vanilla extract to flavor the bread.
In a large mixing bowl, whisk together all of the dry ingredients. We recommend using a whisk to incorporate all components evenly and remove any lumps. This also aerates the mixture a bit.
In a separate medium bowl, peel and mash the banana. Then, add the eggs, melted butter, oil, and vanilla extract. Whisk until well combined.
Pour all of the wet ingredients into the dry ingredients. Use a spoon or a rubber spatula to combine the two parts gently. Less is more with the stirring here. It will be lumpy and should only take about 20-30 seconds of mixing. Avoiding over-mixing will keep your bread moist and tender.
Pour the batter into a loaf pan greased or lined with parchment paper. Bake at 350° F (180° C) until a tester comes out of the bread with moist crumbs.
Yes! Banana bread freezes exceptionally well. To freeze, allow the bread to cool completely. You can then wrap the entire loaf or individual slices in plastic wrap. Freeze for up to 3 months and allow to thaw at room temperature.
Yes! You can use this recipe as a base to make banana walnut bread, banana pecan bread, banana macadamia bread, or even chocolate chip banana bread. Add 3/4 cup- 1 cup add-ins during the last step of mixing.
YIELD: 1 loaf
prep time: 10 min
cook time: 1 Hour
total time: 1 Hour 10 minutes
This easy banana bread recipe is simple to put together with very few ingredients. This recipe strips banana bread down to its classic flavor.
1 ¾ cup (210g) Panhandle Milling Kamut® all-purpose flour or Organic All-purpose flour
3 Tbsp. (21g) Viobin® Defatted Wheat Germ* (optional)
¾ cup (150 gr) granulated sugar
½ tsp salt
2 tsp baking powder
1 ½ tsp ground cinnamon (optional for additional flavor)
4 medium or 3 large very ripe bananas (you need about 1 1/2 cups mashed banana)
2 large eggs
½ cup melted unsalted butter cooled slightly
¼ cup olive oil or coconut oil
1 Tbsp. vanilla extract