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husseysands

Banana Banana Bread

Extra moist, deeply flavored banana bread made with five overripe bananas and one bowl. No mixer required.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
1 hour
Total Time 1 hour 45 minutes
Servings: 10
Course: Dessert
Cuisine: American
Calories: 248
Ingredients Method Notes

Ingredients
  

  • large very ripe bananas ~480g / 2 cups mashed — fully brown or black
  • 75 g ⅓ cup unsalted butter, melted and cooled
  • 150 g ¾ cup brown sugar, packed
  • 2 large eggs room temperature
  • 1 tsp pure vanilla extract
  • 210 g 1¾ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp fine salt
  • 1 tsp ground cinnamon optional

Method
 

  1. Preheat oven to 175°C (350°F). Grease a 23 × 13cm (9 × 5 inch) loaf pan and line with parchment, leaving overhang on both long sides.
  2. Mash bananas. Peel all five into a large bowl. Mash thoroughly with a fork until mostly smooth — small chunks are fine. Drain any pooled liquid if bananas were frozen-thawed.
  3. Add wet ingredients. Add the cooled melted butter, brown sugar, eggs, and vanilla. Stir until no streaks of egg remain — about 20 strokes.
  4. Add dry ingredients. Sprinkle flour, baking soda, salt, and cinnamon over the wet mixture. Fold with a spatula using 12 to 15 strokes. Stop the moment no flour streaks remain. Do not overmix.
  5. Pour and score. Pour batter into the prepared pan. Smooth the top. Optional: score a line down the center with a sharp knife.
  6. Bake 60 to 70 minutes. At 45 minutes, check — cover loosely with foil if browning too fast. Test at 60 minutes with a toothpick; done when it comes out clean or with moist crumbs only.
  7. Cool completely. Cool in the pan 10 minutes. Lift out using the parchment and transfer to a wire rack. Cool at least 30 minutes before slicing.

Notes

  • Banana ripeness is non-negotiable. Fully black or heavily spotted only.
  • Stop folding the moment flour disappears. Over-mixing = tough crumb.
  • Do not slice hot — the crumb is still setting for 30 minutes after baking.
  • Brown butter version: cook butter until golden and nutty before cooling.
  • Storage: room temperature 3 days / refrigerator 6 days / freezer 3 months.
  • Contains: Gluten, Eggs, Dairy. | Dairy-free: swap butter for melted coconut oil. | Egg-free: use 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, rest 10 min). | Gluten-free: use a 1:1 GF flour blend.