Banana Bread

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I love banana bread! This is a basic banana bread recipe modified from King Arthur Flour. It comes together well without an electric mixer, especially if you use frozen ripe bananas (they will thaw very mushy).

Ingredients

  • 113g unsalted butter, room temperature
  • ~340g ripe bananas, mashed (about 3 bananas)
  • 95g sugar
  • 60g maple syrup
  • 1 tsp baking soda
  • 1 tsp baking powder
  • Salt to taste
  • Cinnamon to taste
  • Vanilla extract to taste
  • 2 eggs
  • 270g all-purpose flour

Directions

  1. Preheat the oven to 350F/177C and grease a baking pan.
  2. Mix the butter, sugar, cinnamon, baking powder, baking soda, vanilla extract, and salt until the sugar is combined with the butter.
  3. Add the bananas, eggs, and syrup and mix again.
  4. Add the flour and mix until the flour is just combined.
  5. Pour into a pan. Bake for about 45 minutes or until the top is set and starting to brown. Cover with parchment paper or aluminum foil to keep the top from burning and bake until the inside is done. For me, this took about 10 more minutes. When you put a toothpick into the bread, you still want some crumbs to stick to it.
  6. Allow the bread to cool, then enjoy!

Notes

The bread pictured was baked in a Souper Cube, which is a silicone pan with 4 rectangular wells measuring about 2x4 inches each. The bread rose a lot, so I'd expect 9x5 or 12x4 inch pans to work fine (as written in the King Arthur recipe). If you use a silicone pan, don't grease it.