Banana bread is such a classic and delicious dessert! And we have the PERFECT recipe for you! This recipe will give you yummy, mouth-watering banana bread in under one hour!
Banana breads are so common but finding the right recipe on the internet is such a pain! But don’t worry, we have the PERFECT recipe for you!!
“This recipe makes the perfect banana bread every time I try it!”
It’s super simple, and the steps are clearly stated so you’re not confused at all! Plus, we have special chef tips for you to make sure you make the recipe with as much ease as possible!! ?
Hi guys! We have a classic recipe for you guys today! When I was a kid and living in Kuala Lumpur back in the 90’s, there used to be this particular bakery that sold the most delicious banana bread ever! I still remember my dad going there on the weekend early in the morning and getting a couple of freshly baked banana bread loaves for us. They smelled divine and the taste was incredible!!
Ever since then, I’ve always been trying to make the perfect recipe and replicate the flavors as much as possible. And if I might say – this tastes EVEN BETTER!! Trust me, whoever tries this when you make it, will fall in love with the banana bread (and YOU!!).
Follow this recipe to the T and you should have the perfect banana bread ready to eat in under one hour!
Here are a few chef tips for you from us to make sure you have the smoothest time making the banana bread today!
Chef Tips ?
- This recipe calls for baking soda as well as baking powder. Don’t confuse the two – they’re a bit different. Baking soda is usually used in recipes which call for a fruit or vinegar.
- You can slightly increase the amount of sugar that I have written from 1/2 cup to 3/4 cup (or even 1 cup if you really want a sweeter bread) in case your bananas are not very ripe.
- If you don’t have ripe bananas and want to ripen them as soon as possible, heat your oven at 240˚F and put the bananas in the oven on a tray for 15-20 minutes. The catch? They’ll look a bit unappetizing because the peels will turn black but the bananas will be just perfect for this recipe!
- If you have a few days till you’re about to make this recipe, then put your bananas on top of the fridge and leave them for 3 days – trust me it works perfectly!
EDIT: Our beautiful reader Sue asked this question and we just had to include it here. She wanted to know if you can substitute brown sugar with white sugar. Well, you absolutely can! The only thing you need to know is that brown sugar is naturally more moist than white sugar and hence by adding brown sugar, your banana bread will be more moist and hence softer. You can add about one tbsp of fresh plain yogurt to the mix with white sugar in case you use that instead of brown sugar!
P.s. It’s a myth that white sugar is sweeter than brown sugar!
So let’s go to today’s delicious recipe!
- 3 - 4 ripe bananas, mashed
- 1 1/2 cup all purpose flour
- 1/3 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1 egg, beaten
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- a pinch of salt
- Preheat the oven to 350˚F or 180˚C.
- Sift flour, salt, baking powder and baking soda together.
- Mix brown sugar and butter together and beat together using a hand blender or stand-alone blender till the sugar has completely dissolved.
- Add in the beaten egg and vanilla extract. Blend together on a low setting till it's completely mixed in the batter.
- Add mashed banana and flour to the above mixture and beat for 30 seconds (don't over-beat or the bananas will start to oxidize a lot).
- Pour this mixture into a buttered 4 by 8 inch loaf baking pan and bake in the oven for 40-45 minutes, or until the skewer comes out clean when inserted in the middle of the bread.
- Let it cool on a rack before removing the banana bread from the pan.
1. This recipe calls for baking soda as well as baking powder. Don't confuse the two - they're a bit different. Baking soda is usually used in recipes which call for a fruit or vinegar.
2. You can slightly increase the amount of sugar that I have written from 1/2 cup to 3/4 cup (or even 1 cup if you really want a sweeter bread) in case your bananas are not very ripe.
3. If you don't have ripe bananas and want to ripen then as soon as possible, heat your oven at 240˚F and put the bananas in the oven on a tray for 15-20 minutes. The catch? They'll look a bit unappetizing because the peels will turn black but the bananas will be just perfect for this recipe!
4. If you have a few days till you're about to make this recipe, then put your bananas on top of the fridge and leave them for 3 days - trust me it works perfectly!
Amount Per Serving: Calories: 345 Total Fat: 11g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 58mg Sodium: 291mg Carbohydrates: 57g Net Carbohydrates: 0g Fiber: 3g Sugar: 25g Sugar Alcohols: 0g Protein: 5g
If you loved this delicious Banana Bread recipe, then you’ll definitely love our Cinnamon Roll French Toast Roll Ups recipe! It’s extremely easy to make and tastes exactly like cinnamon rolls – but minus all the hassle. Plus you don’t even need an oven for it!