There, I said it.
For years I thought that banana bread was something that you made only when you wanted to feel better about throwing food away.
It was a consolation prize, a way of thinking, “I’ll do something responsible.”
It was like loafing it in your inbox.
Then one day, after making a lot of bad loaves, a lot of dry centers, gummy bottoms and flavorless crumbs, I snapped.
I gave up following very polite, generic recipes from people that didn’t care if the bread was eaten twice.
I started paying attention.
And this is the banana bread that we had from that rebellion.
It’s the type of bread you make not because bananas are overripe
It’s the type of bread you make not because bananas are overripe, but because you really want something to eat and what’s in the bread is a loaf.
You slice it and just to see and come evening almost all of it is gone.
It’s the loaf that people ask for and say ‘I don’t usually like banana bread but.’
Yeah.
That one.
This is the bananas bread that you’ll bake over and over again.
This is the bananas bread that you’ll bake over and over again.
It is worthy of the title without being anything fancy.
Banana Bread Suffers from an Identity Crisis
Let’s be clear: banana bread doesn’t know whether it is cake or bread.
Some recipes treat it as though it were cake.
Others treat it like bread.
Some add a lot of sugar.
Others try to make it healthy and use oat flour and end up making it sad.
It is the middle that lives best banana bread.
It is tender, but not fluffy, moist, not wet, sweet, but not too sweet, rich, but not heavy.
Most of all, it’s tasted like banana, and not like cinnamon sugar.
That balance is what makes people draw them back to it.
The Secret Real No One Explains Well
Everyone says, “Use over ripe bananas.”
That’s not sufficient information.
You don’t want bananas with only a few spots on them.
You want bananas that are almost all brown and that are soft enough to mash with a fork.
Why?
Because ripe bananas provide more than sweetness.
They add moisture, structure and a banana smell, which you can smell before the loaf has cooled down.
Under-ripe bananas give the bread a bland taste.
And that’s not baking beige bread.
Ingredients (Nothing Trendsy, Nothing Annoying)
This recipe is simple.
It is all about balance.
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 tsp cinnamon (optional, but recommended)
Wet Ingredients
- 3 very ripe bananas, mashed (about 1 1/2 cups)
- 1/4 cup dark brown sugar (or light brown, whatever is your mood)
- 1/2 cup Goldstein melted butter, cooled slightly
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup plain yogurt or sour cream
The yogurt isn’t optional.
This has the effect of keeping the crumb soft for days rather than hours.
Why This Banana Bread works when others does not
Let’s explain why it works.
Knowing why is to help you make it always.
Butter Over Oil
Oil gives bread moisture, but butter flavor.
Banana bread should not only feel soft, but should also taste good.
Brown Sugar Instead of White
The brown sugar adds moisture and depth.
It gives a caramel flavor which makes the banana flavor hotter.
Yogurt or Sour Cream
Both acid and fat make the bread tender.
It prevents dry edges and dense center.
Not Too Much Banana
Too much banana enlarges the gummy bread.
Three bananas are just right, five’s too much.
How To Make It Without Thinking
This recipe isn’t a dump-and-hold recipe, but it’s close.
Step 1: Preheat and Prepare
Set your oven to 350 °F (175 °C).
Grease your loaf pan.
If you want clean edges, then line it with parchment.
Otherwise just grease it up well.
Step 2: Mashing and Mixing the Wet Stuff
In a large bowl:
Mash the bananas so that they are mostly smooth.
A few lumps keep it nice.
Stir in the melted butter.
Add brown sugar, eggs, vanilla and yogurt.
Mix until cohesive, but not whipped.
The batter should be thick and glossy, and somewhat rustic.
Step 3: Dry Ingredients, Gently
In a separate bowl, beat together:
- Flour
- Baking soda
- Salt
- Cinnamon
Gently fold the dry mixture into the wet batter.
Stop at the point when you no longer see dry flour.
Overmixing causes the bread to be brick-like.
Step 4: Bake Like You Mean It
Pour batter into the pan.
Smooth the top.
If you’re looking for a fancy look, cut a banana in half and place it on top.
Bake for 55-65 minutes, until:
- A toothpick comes out with dampened crumbs
- The top is deep golden
- The loaf smells like you probably should make coffee
Cool the loaf in the pan for 15 minutes and remove it and cool completely.
Or if you like, eat it while it is still warm.
Add-Ins: Choose Wisely
Banana bread is generous but it has its limits.
Good Ideas
- Chopped walnuts or pecans
- Dark chocolate chunks
- Toasted coconut
- A swirl of peanut butter
Risky Business
- Too many mix-ins
- Fresh fruit
- Anything that emits a lot of moisture
If it is starting to resemble trail mix, you’ve gone too far.
Why This Loaf Improves During Overnight
Here’s the thing people don’t talk enough about, banana bread gets better the older it gets.
The starches settle down, the moisture is distributed and the flavors are enriched.
Bread is best on day two, but still good on day three.
After that freeze it.
Well wrapped it freezes beautifully.
Slices heat up again like they were just baked.
That’s longevity you can count on.
Common Banana Bread Crimes (Let’s Put a Stop To These)
Baking It Too Hot
High heat causes the outside to brown before the inside is done.
Patience matters.
Using a Mixer
This is a spoon and bowl situation.
Mixers overdevelop aorta and steal tenderness.
Calling It “Healthy”
Let banana bread be what it is.
Don’t lie to yourself or other people.
A Note on “Perfect”
This loaf looks nothing like Instagram.
The top cracks.
The slices look plain.
Sometimes the edges are darker than you would like.
That’s normal.
Bananas should be easy, not intimidating.
The loaf has the feel of something that you make when your kitchen is already messy and forgiving, and reliable.
That’s why you bake it over and over again – not because it’s perfect, but because it works.
Productions will trust it.
Why You Should Be So Emotional About Banana Bread
Banana bread appears at transition times: new apartments, babies, breakups, snow days, late nights, early mornings.
It’s not a cake.
It’s comfort.
It sits warm and ready.
When a recipe does that good you keep it.
Not a Grand Finale, Just the Truth
You’ll see fancy banana breads, brown buttered foam, fermented banana, or twelve step processes.
You don’t need those.
You need a loaf that works when you’re tired, when bananas are threatening, when you want something that’s familiar that’s not going to let you down.
This is that loaf.
You’ll bake it one time out of curiosity.
Then again because it was good
Then again because somebody asked.
Then again because it’s Tuesday and you know it’s going to be worth it.
That’s how a recipe gets a permanent place.
And this one?
It’s not going anywhere.
