Classic Banana Bread
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Source: https://recipheon.com/en/recipes/desserts/classic-banana-bread
About this recipe
Classic banana bread is a moist, aromatic cake made with ripe bananas that is easy to prepare in one bowl. The mashed fruit gives it natural sweetness and a soft texture, while the short ingredient list makes it well suited to an afternoon snack, breakfast, or serving with coffee. For the best flavor, use very ripe bananas with brown spots.
Ingredients
3 very ripe bananas, peeled, about 350 g flesh
100 g butter, melted and cooled slightly
120 g sugar
2 eggs
1 teaspoon vanilla extract
220 g all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
butter for greasing the pan
Steps
Preheat the oven to 175°C on the conventional (no-fan) setting. Grease a loaf pan measuring approximately 25 × 11 cm with butter and line it with a strip of parchment paper, leaving the edges overhanging.
Mash the bananas with a fork in a large bowl until thick and slightly lumpy. You do not need to make a completely smooth purée.
Add the melted butter, sugar, eggs, and vanilla extract, then whisk until the ingredients are combined and the mixture is uniform.
Add the all-purpose flour, baking soda, and salt. Stir with a spatula just until no dry flour is visible; do not mix longer so the bread stays soft.
Transfer the batter to the prepared loaf pan and smooth the top. Bake at 175°C for 55 minutes, until the top is golden brown and springy, and a wooden skewer inserted into the center comes out with a few moist crumbs but no raw batter.
Leave the bread in the pan for 15 minutes, then lift it out using the parchment paper and cool it on a rack. Slice only once it has cooled completely, when the crumb has set.
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