United States · Wheat
Banana Bread
Banana Bread
A sweet, moist tin loaf raised with baking powder rather than yeast.
Illustrative photograph · Orangetopic · CC BY 2.0
What makes this bread distinctive?
Banana bread is a familiar American home-baking quick bread, with a texture closer to cake than a plain loaf. Dark-speckled but unspoiled bananas contribute sweetness and moisture. This formula has no jam or heavy topping: the peeled fruit is weighed and the batter is mixed only briefly.
- Flour profile
- Wheat
- Core technique
- Fruit quick bread
HOME-OVEN FORMULA
From worktop to oven,
step by step.
Flour absorption, starter strength and room temperature all affect the result. On your first bake, watch the dough rather than the clock alone.
Method
- 01
Preheat to 175°C. Grease and line a 25 × 11 cm tin.
- 02
Mash the banana with a fork and combine with eggs, sugar, yoghurt and slightly cooled butter.
- 03
Mix flour, baking powder, salt and optional cinnamon. Fold into the wet mixture only until dry flour disappears.
- 04
Transfer to the tin and bake at 175°C for 50-60 minutes. Cover with foil if the top darkens early; no wet batter should remain in the centre.
- 05
Rest in the tin for 15 minutes, then cool completely on a rack. Do not try cutting thin slices while warm.
BAKER'S NOTES
Small details,
better results.
- Do not use rotten or mouldy bananas.
- Weigh the banana rather than adding extra flour to compensate for excess wet purée.
- Contains wheat, gluten, milk and egg; banana content is not a health or low-calorie claim.
AT THE TABLE
How to serve it
- With plain coffee
- Yoghurt and fruit
- Thin slices lightly toasted