Ingredients
Dry Ingredients
Wet Ingredients
Instructions
Step 1
Prepare the Batter
Step 2
Combine Ingredients
Step 3
Bake
Step 4
Cool and Enjoy
Servings
Equipment
Ensure it's big enough so you can easily mix all your ingredients without spilling.
Perfect for mashing bananas; a potato masher works well too.
Great for scraping down the sides of your mixing bowl to incorporate every last bit of the batter.
Make sure to use a non-stick baking tin or grease it well with butter to ensure easy release.
Preheat your oven for at least 10 minutes before baking to ensure even cooking.
Useful for checking the doneness of your banana bread. If it comes out dry, you’re ready to go!
Variations
- Replace the flour with a gluten-free flour blend in the same quantity.
- Make sure to check that all your other ingredients, especially baking soda and nuts, are certified gluten-free.
- Swap the butter with coconut oil or a vegan butter substitute.
- Use a flax egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water) instead of a regular egg. 🌿
Faq
- How ripe should the bananas be?
The riper, the better! Overripe bananas with brown spots will give you the sweetest flavor.
- Can I use frozen bananas?
Yes, just defrost and drain any excess water before using them.
- Why is my banana bread dense?
Overmixing your batter can cause it to become dense. Mix just until everything is combined.
- Can I add other ingredients?
Absolutely! Chocolate chips, dried fruits, or different nuts can add exciting flavors and textures.
- How should I store the banana bread?
Wrap it in plastic wrap or place it in an airtight container. It stays fresh for about 3-4 days at room temperature.
- Can I freeze the banana bread?
Yes! Wrap it tightly and it can be frozen for up to 3 months. Thaw it at room temperature when ready to eat.