On the search for the perfect banana bread recipe then look no further. It was my goal to research and find the best tips and tricks when making banana bread. As well as learning what are the most common mistakes that we all tend to make.
My Top Tips For Banana Bread
Tip 1: Don’t be tempted to add more bananas. I put this as my number one because this was me. I love the taste of banana and I thought that the best thing was to add more. The problem with this is that it will throw off the moisture content of the recipe.
Tip 2: Over ripe bananas, following on from tip number one. Instead of adding more banana to create that intense banana flavor use very over ripe bananas instead.
Tip 3: Weigh your bananas. This is a new one for me, I read this recently and it made perfect sense. Bananas can vary in size quite a lot and this will throw a recipe right off. For my recipe I weigh them before I peel them which I find the easiest.
Tip 4: Try and use room temperature ingredients. I know this isn’t always convenient but it can be done. If your eggs are cold place them in warm water for a couple of minutes. Try to keep butter on the counter so that it is soft.
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What you need to Make Banana Bread
Tools
- Measuring cups or a kitchen scale
- Measuring spoons
- Mixing bowls
- Electric beater or stand mixer
- Spatula
- Loaf pan lined with parchment paper
Ingredients
- Bananas, more ripe the better
- All purpose plain flour
- Brown sugar, I have used a demerara sugar but a dark brown will also work great.
- Salted butter
- Large eggs
- Baking soda
- Light olive oil, use a cooking oil rather than the heavier virgin oils.
- Vanilla extract
- Optional additions, these can include chocolate chips (I have used in this recipe) raisins, nuts. Or you can keep it plain.
How To Make Banana Bread
Begin by creaming together the sugar and butter using the electric beater on a medium speed, until it starts to look soft and creamy. Add to this the eggs, oil and vanilla and on a slow speed incorporate them in fully. Try not to over beat the eggs so take it slow.
The next step is to mash the bananas before adding them in. You can do this your way, personally i mash the banana while it is still in the skin. Because the banana is ripe it will be a lot softer. So I gently squeeze the banana mashing them within the skin. As it softens down the skin tends to split naturally opening up. I then scrape the mashed bananas into the egg butter mixture.
Along with the mashed banana also add in the flour and baking soda. We are going to mix these ingredients in by hand. Try not to use and electric beater of any kind for this step. Gently fold in the flour and banana into the other ingredients. The moment all of the flour is incorporated and there are no more pockets of flour remaining.
At this point you can add in any other ingredients, these could include chocolate chip, nuts or dried fruit.
Bake
Take the loaf tin and grease it lightly and then line with some parchment paper. I have found adding a little grease enables the parchment to stick and stay in place as we add in the banana bread batter.
Tip the banana bread batter into this lined loaf tin. Making sure it is evenly spread out. And place it into a preheated oven and bake. After the bake time is up check to see it is done by sticking a skewer into the center. If it comes out clean and free of raw dough then it is ready.
Remove the banana bread from the oven and leave it to cool for around ten minutes before removing the bread from the loaf tin. Leave it to cool a little longer before enjoying with your favourite hot drink.
The most Common Mistakes
- Using frozen bananas that are still frozen or not drained of excess liquid. Too much liquid creates a rubbery banana bread
- Over mixing the batter, it activates the gluten in the flour too much making it tough and gummy. That is why we gently blend the flour by hand.
- Don’t add more flour the loaf will become dry and heavy.
- Under baking the finished loaf may taste gummy and chewy. Over baking on the other hand will make a dry banana bread. It is worth checking the bake often as it nears the cook time.
Banana Bread
This is a delicious moist banana bread that has a lovely cake texture and none of the heavy rubbery texture many banana breads tend to have.
Ingredients
- 2 over ripe bananas, 260g unpeeled
- ¾ cup demerara sugar (or dark brown), 120g
- ½ cup Salted butter, 130g
- 2 Large eggs
- ¼ cup Cooking olive oil, 60ml
- 1 tsp Vanilla extract
- 2 ¼ cup All purpose white flour, 270g
- 2 tsp Baking soda
- Pinch salt
- Optional ingredients, ½ cup of chocolate chips, nuts or dried fruit or a combination.
Instructions
- Preheat the oven to 350°F. Lightly grease a loaf tin and line with parchment paper.
- Using an electric mixer on medium speed, cream together the butter and sugar until soft and creamy.
- Add the eggs, oil and vanilla extract. Mix on low speed until just combined, being careful not to overbeat.
- Mash the bananas and add them to the butter mixture.
- Add the flour and baking soda. Gently fold everything together by hand until no pockets of flour remain. Avoid overmixing.
- If desired, fold in any additional ingredients, such as chocolate chips, nuts or dried fruit.
- Pour the batter into the prepared loaf tin and spread it out evenly.
- Bake for 45 minutes, or until a skewer inserted into the centre comes out clean.
- Remove from the oven and leave to cool in the tin for 10 minutes before transferring to a cooling rack.
Notes
This recipe isn't designed for frozen bananas. If you use them I would suggest defrosting completely and drain any excess fluid.
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