The secret to great homemade banana bread is a tried and tested, go-to recipe. Here I share a classic recipe that I have been using for years. The result: Fresh-baked banana bread that is always flavorful and moist with the perfect amount of sweetness!
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Course: Breakfast
Cuisine: American
Keyword: banana, bread
Servings: 1loaf
Calories: 2671kcal
Author: Namiko Chen
Ingredients
½Tbspunsalted butter(for greasing the baking dish)
Preheat the oven to 350°F (175°C). For a convection oven, reduce the cooking temperature by 25ºF (15ºC). Grease the bottom and sides of an 8-inch square baking dish with ½ Tbsp unsalted butter.
In a bowl, combine 1⅔ cups all-purpose flour (plain flour), ½ tsp Diamond Crystal kosher salt, ½ tsp baking soda, and ½ tsp baking powder and whisk all together.
In another bowl, whisk together ½ cup unsalted butter (softened) and ½ cup sugar until well blended, fluffy, and pale yellow.
Add 2 large eggs (50 g each w/o shell), 1 Tbsp neutral oil, and 1 tsp pure vanilla extract. Beat with the whisk until well blended.
Mash 3 ripe bananas with a fork and mix into the egg mixture.
Add the flour mixture to the banana mixture and stir just until blended. Add ½ cup raisins, if you‘d like to include them.
Pour the batter into the prepared pan, spreading it evenly with the rubber spatula. Slice 1 ripe banana thinly into rounds and decorate on top of the banana bread.
Bake at 350°F (175°C) until a toothpick inserted into the center of the bread comes out clean, about 1 hour. Remove the baking dish from the oven and let cool for 20 minutes.
To Store
Wrap each slice or the whole cake with plastic wrap. Store at the cool place and enjoy within 2–3 days.
Notes
Banana: To quickly ripen bananas, bake at 300 ºF (150 ºC) for 30–40 minutes (depends on your banana) [source].