Classic Banana Bread
By Maddy Williams
This is the banana bread I have made more times than any other recipe in my kitchen. The trick is browning the butter first — it takes five extra minutes and turns an ordinary loaf into something people ask you to bring again. I have tested this with everything from barely-ripe to nearly-black bananas; the darker and softer, the better.
Ingredients
- 3very ripe bananas, mashed— about 1½ cups
- ½ cupunsalted butter, browned
- ¾ cupbrown sugar, packed
- 2large eggs— room temperature
- 1 tspvanilla extract
- 1½ cupsall-purpose flour
- 1 tspbaking soda
- ½ tspsalt
- 1 tspground cinnamon
Instructions
- 1
Heat oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment.
- 2
Brown the butter: melt in a light-colored saucepan over medium heat, swirling, until it smells nutty and the milk solids turn golden, 4–5 minutes. Let cool slightly.
- 3
In a large bowl, mash the bananas until mostly smooth. Whisk in the browned butter, brown sugar, eggs, and vanilla.
- 4
Add the flour, baking soda, salt, and cinnamon. Fold with a spatula just until no dry streaks remain — do not overmix.
- 5
Scrape into the pan and bake 50–60 minutes, until a skewer in the center comes out with a few moist crumbs.
- 6
Cool in the pan 10 minutes, then lift out and cool on a rack before slicing.
Tips
Make ahead: Wraps tightly and keeps 4 days at room temperature, or freezes up to 3 months. If your batter looks curdled after adding eggs, that is normal — the flour brings it back together.
Written by
Co-founder, BakingSubs
Co-founder of BakingSubs, where she develops and tests the recipes and substitutions that help home bakers get it right the first time.
No reviews yet. Be the first!