Recipe: Basic Banana Bread
Overview
Prep/Cook Time:
20 minutes/50-60 minutes
Makes:
8 Servings
Course:
Brunch
There are a million banana bread recipes out there. And they aren’t hard. Below includes a couple of tweaks (hacks) to keep the bread moist and taste a little different.
Ingredients:
4 medium or 3 large, over-ripe bananas
1 1/2 cups all-purpose flour
1 tsp cinnamon; pls 1/4 tsp extra for top
1/2 tsp cardamom — (Bonus ingredient: don’t have to use, but makes it better!)
1 tsp baking soda
1/2 tsp kosher salt
1/2 cup white sugar
1/4 cup light brown sugar
1/3 cup oil (I used coconut oil) — Hack: Oil keeps the bread moist. much better than butter does
2 eggs (room temp) — Hack: If you are impatient, sit the eggs in warm water for a few minutes
Turbinado sugar for topping
Optional: walnuts, pecans, chocolate chips, etc.
Instructions:
Preheat the oven to 350°F.
Peel one of your bananas carefully so it does not break. Take a paring knife and slowly cut two slices lengthwise and CAREFULLY set aside so they do not break.
Add sugar, oil, well-mashed bananas, eggs, and vanilla to the bowl. Mix until everything is well incorporated.
Whisk together flour, cinnamon, (cardamom if you chose to use) baking soda, and salt to a separate mixing bowl.
Slowly incorporate the dry ingredients into the wet (not all at once). Don’t over-mix.
Fold in any extras such as nuts or chocolate chips (about 1/2 cup each if you do so).
Pour into a greased bread pan.
Take your two banana slices and place on top. Then also sprinkle extra cinnamon and Turbinado sugar on top — it will add crunch and help caramelize the banana on top (example image below).
Bake for 50 minutes to 1 hour, or until a cake tester inserted into the center comes out clean.
Let the loaf cool in the pans for about 10 minutes before moving to a cooling rack.
Final Hack: When storing over the next few days, keep in the bread pan, uncovered — except for the exposed edge which you should cover with foil. It WILL stay fresh, but also crunchy on top.
