Classic Banana Bread
By Culiora
A moist and flavorful banana bread with a deep sweetness from well-ripened bananas and browned butter. This tender loaf stays moist for several days and is perfect for an afternoon coffee break or breakfast.
- Servings: 10
- Prep time: 15 min
- Cook time: 55 min
- Total time: 70 min
Ingredients
- 3 pcs very ripe bananas (preferably speckled with brown spots)
- 100 g butter
- 1.5 dl granulated sugar
- 0.5 dl brown sugar (or light muscovado sugar)
- 2 pcs eggs, room temperature
- 1 tsp vanilla sugar
- 3.5 dl all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
- 0.5 tsp ground cinnamon
Instructions
- Preheat the oven to 175°C (conventional heat). Line a loaf pan (approx. 1.5 liters) with parchment paper, or grease and flour it well.
- Melt the butter in a saucepan over medium heat and let it gently simmer until the crackling subsides, it smells nutty, and golden-brown flecks appear at the bottom. Remove from the heat and let cool slightly.
- Thoroughly mash the bananas with a fork in a large bowl until you have a smooth purée with only small chunks remaining.
- Stir the melted butter, granulated sugar, and brown sugar into the mashed bananas. Add the eggs one at a time and whisk into a smooth batter by hand with a balloon whisk. Stir in the vanilla sugar.
- Whisk together the all-purpose flour, baking soda, salt, and cinnamon in a separate bowl. Gently fold the dry ingredients into the batter using a rubber spatula, stirring just until the flour is incorporated to keep the bread light and moist.
- Pour the batter into the loaf pan and smooth the top. Bake on the lower rack of the oven for 50–55 minutes, until a cake tester or toothpick inserted into the center comes out clean.
- Let the bread rest in the pan for 10 minutes before turning it out to cool completely on a wire rack.