Banana Bread
Steps
- Preheat oven to 350°F / 175°C.
- Add 150g of salted butter in a large plastic bowl.
- Put in the microwave for 1 minute until melted.
- In the meantime, crack 2 eggs in a bowl and beat them.
- Take 1 teaspoon of melted butter to butter a loaf pan.
- Add 5 bananas to the butter and mash until smooth using a whisk.
- Add 100g of sugar and 1 teaspoon of baking soda.
- Pour in the eggs, and mix until smooth using the whisk.
- Add 400g of flour and mix until smooth using a mixing spoon.
- Pour into your loaf pan and bake for 1 hour at 350°F / 175°C.
Preparation tips
The darker and more speckled your bananas, the better. Overripe bananas are sweeter and provide more moisture, leading to a more flavorful and tender bread. Don't be afraid of mostly black bananas (as long as they aren't moldy or fermented). You want to mash them thoroughly, but a few small lumps are perfectly fine and add character.
Don't overmix! Overmixing develops the gluten in the flour, leading to denser and more rubbery bread. Test for doneness: a wooden skewer, toothpick or a knife inserted into the center should come out clean or with a few moist crumbs.
Storage & Lifetime
Once completely cool, store banana bread in an airtight container. You can also wrap it tightly in plastic wrap or aluminum foil. Stored this way at room temperature, your banana bread will generally retain its best texture and flavor for the first few days, but it's still best to eat your banana bread within 2 days.
Refrigeration can extend the shelf life. However, be aware that the cold air in the fridge can dry out bread and make it denser more quickly than room temperature storage.
Freezing tips
You can freeze banana bread for up to 2-3 months. First, wrap it in plastic wrap, then in aluminum foil, or place the plastic-wrapped bread into a freezer-safe zip-top bag, squeezing out as much air as possible. You can freeze the whole loaf or slice it first.
Slicing beforehand is convenient as you can thaw individual portions as needed. If slicing, you might want to wrap individual slices before putting them into a larger freezer bag. Freezing is excellent for preserving banana bread for longer periods. When properly wrapped, it maintains good quality.