Classic Banana Bread

By Culiora

A classic, ultra-moist loaf made with deeply ripe bananas, melted butter, and a hint of warm spice. Dark brown sugar gives it a tender crumb and deep caramelised flavour that stays soft for days.

• Servings: 10
• Prep time: 15 min
• Cook time: 60 min
• Total time: 75 min

Ingredients

• 3 pcs very ripe bananas, peeled (about 350 g peeled weight)
• 115 g unsalted butter, melted and cooled slightly
• 150 g soft dark brown sugar
• 50 g granulated sugar
• 2 pcs large eggs, room temperature
• 1 tsp vanilla extract
• 250 g plain all-purpose flour
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp fine sea salt

Instructions

1. Preheat the oven to 175°C (conventional heat). Grease a standard 22x12 cm (approx. 9x5 inch) loaf pan and line it with baking paper, leaving an overhang on the sides for easy lifting.
2. In a large mixing bowl, mash the ripe bananas thoroughly with a fork or potato masher until mostly smooth with a few small lumps remaining.
3. Whisk in the melted butter, soft dark brown sugar, and granulated sugar until well combined and smooth.
4. Add the eggs one at a time, whisking well after each addition, then whisk in the vanilla extract until fully incorporated.
5. In a separate bowl, whisk together the plain flour, baking soda, ground cinnamon, and fine sea salt.
6. Tip the dry ingredients into the banana mixture. Gently fold together with a spatula just until no dry flour pockets remain; do not overmix or the crumb will turn dense.
7. Pour the batter into the prepared loaf pan and smooth the top evenly.
8. Bake at 175°C on the middle rack for 55 to 65 minutes, until a wooden skewer inserted into the centre comes out clean or with a few moist crumbs. If the top browns too quickly after 40 minutes, tent loosely with aluminium foil.
9. Remove from the oven and let the loaf rest in the pan for 15 minutes, then lift it out using the baking paper overhang and transfer to a wire rack to cool completely before slicing.