How ripe should the bananas be?
Your bananas should be more brown than yellow and look like they’re ready to toss out. Basically they’re starting to liquify inside making them perfect for baking into your banana bread. If your bananas are not there yet don’t worry you can easily “ripen” them in 10 minutes using the steps below.
How do you ripen bananas?
If you need to ripen bananas for a recipe like this just place them on a baking sheet and bake at 350F (177C) for about 10 minutes or until the skin blackens and the bananas are soft. Allow to cool a bit, then remove skin, transfer to bowl and mush up!
If you have some almost ripe bananas and a little time you can store them in a closed paper bag and the ethylene they naturally emit will ripen them at an accelerated rate.
How to store it
Wrap your banana bread up so it doesn’t dry out and let it hang out at room temperature for a day or two. If you’re storing for a longer period it can be frozen for a few weeks. When you freeze baked goods make sure to wrap well in plastic then wrap in foil.
What can you add?
- 1 1/2 cup toasted walnuts chopped. Who could say no to banana nut bread???
- 1 1/2 cup Chocolate Chips
- 3/4 cup flaked coconut
- A crumble of banana chips on top
CAN YOU FREEZE it?
Yes! Banana bread can be frozen and stored for a month to 6 weeks for best results. Allow to cool completely then wrap in plastic and foil. Before serving allow to come thaw and return to room temperature while covered.
HOW TO MAKE BANANA BREAD
- Preheat the oven to 350 degrees and sift the dry ingredients into a medium sized bowl.
- Butter and flour a 9 x 5 inch pan and line it with parchment paper to prepare it.
- Cream the butter in a standing mixer with the coconut oil until it is smooth, then add the sugar. Mix until it is light and fluffy.
- Now add the vanilla then eggs one at a time. Make sure each egg incorporates before adding the next.
- Go ahead and scrape the sides and bottom of the bowl down and add the plain yogurt.
- Cut open and mash your ripe bananas. If they are not soft enough you can place them in the oven at 350 for about 10 minutes until brown.
- Pour the mashed bananas into the mixture and beat on medium speed until they are fully incorporated, then add the dry ingredients and mix until just combined.
- Pour the mixture into the pan and bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
- But before you bake! Cut a banana in half and pat down the tops of them with brown sugar. Gently place them on top for a tastier and fancier banana bread! Make sure the bananas are positioned close to the edge so they don’t sink
Top Tips to Make this Recipe
- If your bananas aren’t ripe enough just bake (in the peel) them at 350F (177C) for about 10 minutes or until they blacken.
- To get those banana slices on the top cut thin slices and lay them on the top toward the edges. If they’re in the center your slices will SINK!
- For added depth of flavor you can try using 1/2 cup of browned butter for the fat. Just cook the butter on low heat in a pot stirring occasionally. Let is come to room temp and solidify overnight and cream with the sugar.
- Don’t worry if your mushed bananas have lumps. You will love the texture and pop of taste. You can add an extra half banana lightly mashed for an even more moist, slightly denser bread.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this banana bread then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Banana Bread
Ingredients
INGREDIENTS
- 1 3/4 cups all purpose flour 215g
- 1 tsp baking powder 4g
- 1 tsp baking soda 6g
- 1 tsp salt 6g
- 1 tsp ground cinnamon 3g
- 1/2 tsp allspice 1g
- 1/4 tsp cardamom 0.5g
- 1/4 tsp nutmeg 0.5g
- 3/4 cup granulated sugar 150g
- 1/4 cup unsalted butter 57g, room temperature
- 1/4 cup coconut oil 52g
- 2 tbsp yogurt 30g, plain
- 2 eggs large
- 3 bananas Very ripe, mashed about 1 1/2 cups
- 1 tsp vanilla 5mL
- 1 banana ripe, for decoration
Instructions
- Preheat oven to 350F. Butter and flour a 9 x 5 inch pan.
- Mash your bananas in a small bowl. If they aren't ripe enough bake on a sheet at 350f for about 10 minutes or until blackened.
- Sift dry ingredients into a medium sized bowl. Set aside.
- Cream butter, coconut oil and sugar together in stand mixer until light and fluffy.
- Add the vanilla then the eggs one at a time. Let each egg incorporate before adding the next.
- Mix in mashed bananas. Mix until fully incorporated.
- Add the sifted dry ingredients and beat until combined.
- Pour into the prepared pan. Level batter out a bit with a spatula.
- Cut a banana into two thin lengthwise slices. Place on top of loaf toward the edges. Sprinkle with brown sugar.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Video
Notes
- If your bananas aren't ripe enough just bake (in the peel) them at 350F (177C) for about 10 minutes or until they blacken.
- To get those banana slices on the top cut thin slices and lay them on the top toward the edges. If they're in the center your slices will SINK!
- For added depth of flavor you can try using 1/2 cup of browned butter for the fat. Just cook the butter on low heat in a pot stirring occasionally. Let is come to room temp and solidify overnight and cream with the sugar.
- Don't worry if your mushed bananas have lumps. You will love the texture and pop of taste. You can add an extra half banana lightly mashed for an even more moist, slightly denser bread.
Wonderful! Tried it today! The best banana bread recipe by far! I live in Guatemala so our bananas are a little different but it was still great and so easy to make! I was a little confused though because the recipe calls for yogurt and I couldn’t figure out when to incorporate it. I left it out and it was great! Can’t wait to try more recipes from your blog!
Really great – love the intensity of the spices. My first time at banana bread AND it didn’t crack down the middle. Your website is fantastic, who do you feed all your practice pieces to