BANANA

BREAD

Banana bread can be hit or miss, often too dry or overly sweet. However, this recipe sets the gold standard for banana bread.

Yield

ONE ( 9" x 5" Loaf )

Banana bread might not scream luxury, but that’s its secret superpower! Picture this: my grandma, a culinary magician, had tricks for turning potential mush into pure magic. Every Saturday, she’d rescue those sad, depressed bananas from the countertop with a smile and a plan. Her kitchen would fill with aromas that if a warm hug could smell, this be it.

Banana bread might not scream luxury, but that’s its secret superpower! Picture this: my grandma, a culinary magician, had a knack for turning potential mush into pure magic. Every Saturday, she’d rescue those sad, speckled bananas from the countertop with a wink and a plan. The result? A scrumptious treat that could steal the spotlight from the fanciest of desserts. Her kitchen would fill with the cozy, hug-like aroma of baking goodness. Now, let’s be real—banana bread can be as unpredictable as a blind date, sometimes too dry or way too sweet. But this recipe? It’s the Goldilocks of banana bread—just right. Take a page from grandma’s book and remember, with a sprinkle of creativity, what looks like trash can become a treasure trove of tasty nostalgia!

INGREDIENTS

  • All-purpose flour — 305 g (2 ½ cups)
  • Baking soda — 7 g (1 ½ tsp)
  • Baking powder — 4 g (1 tsp)
  • Salt — 4.5 g (¾ tsp)
  • Brown sugar — 105 g (½ cup)
  • Unsalted butter (melted) — 100 g (7 tbsp)
  • Eggs — 2
  • Ripe bananas (mashed) — 539 g (about 2 cups / 4–5 bananas)
  • Vanilla paste/extract — 12 g (2 ½ tsp)
  • Ground cinnamon — 0.7 g (¼ tsp)
  • Chocolate (chips or chopped) — 95 g (½ cup)

METHOD

Method (simple, no nonsense)

Prep
  • Oven: 350°F (175°C)
  • Line or butter a loaf pan

Mix wet In a bowl:

  • Mash bananas until mostly smooth (a few chunks is fine)
  • Add eggs, melted butter, sugar, vanilla
  • Mix until fully combined

Mix dry In another bowl:

  • Flour, baking soda, baking powder, salt, cinnamon
  • Whisk so everything is evenly distributed

Combine

  • Fold dry into wet gently
  • Do NOT overmix. Stop when you don’t see dry flour

Finish

  • Fold in chocolate (and flax if using)

Bake

  • Pour into pan
  • Bake 50–60 minutes
  • It’s done when a knife comes out mostly clean

Rest

  • Let it sit at least 20–30 minutes before cutting
  • If you cut it hot, it falls apart. Don’t be impatient.

To elevate:

  • Brown the butter first → deeper flavor
  • Add a pinch of espresso powder → boosts chocolate
  • Finish with a light salted caramel glaze → now it’s plated dessert territory