Description
This delicious Banana Bread recipe uses ripe bananas for natural sweetness and omits baking soda, relying on baking powder for leavening. Moist and flavorful, it's perfect for breakfast or a snack, featuring a subtle spice and a decorative banana slice on top.
Ingredients
Wet Ingredients
- 110 g Oil (neutral flavor vegetable oil)
- 2 Eggs (at room temperature)
- 250 g Mashed ripe bananas (at room temperature)
- 1 teaspoon Vanilla extract
Dry Ingredients
- 100 g Granulated sugar
- 100 g Brown sugar
- 250 g All-purpose flour
- 2 teaspoons Baking powder
- ½ teaspoon Salt
- 1 teaspoon Spice (cinnamon or mixed spice blend)
Decoration
- 1 Banana cut in half (for topping)
Instructions
- Prepare Pan and Oven: Thoroughly grease a loaf pan to prevent sticking, then preheat your oven (without fan) to 175 °C (350 °F) to ensure even baking.
- Mix Wet Ingredients: In a large bowl, use an electric hand mixer to whip the oil, eggs, granulated sugar, and brown sugar together until the mixture becomes light and fluffy, which will help create a tender crumb.
- Incorporate Bananas and Vanilla: Gently fold in the mashed banana puree and vanilla extract into the wet mixture, blending carefully to retain the airy texture.
- Sift and Combine Dry Ingredients: Sift together the all-purpose flour, baking powder, salt, and spices to ensure even distribution and avoid lumps, then fold this dry mixture into the wet ingredients using a rubber spatula until just combined.
- Assemble and Add Topping: Pour the batter into the prepared loaf pan and place the banana halves decoratively on top to enhance appearance and flavor during baking.
- Bake: Bake the bread at 175 °C (350 °F) for about 45 minutes, or until a skewer inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool and Serve: Allow the banana bread to cool to room temperature completely before slicing to ensure the best texture. Serve fresh and store leftovers in an airtight container at room temperature for 3-5 days to maintain moisture.
Notes
- The use of baking powder instead of baking soda makes the bread rise with a slightly different texture but ensures no metallic aftertaste.
- Using ripe bananas at room temperature enhances sweetness and flavor.
- Mixing sugar and oil well creates a lighter, fluffier banana bread.
- Letting the bread cool before slicing prevents it from crumbling.
- Store leftover bread in an airtight container to keep it moist for several days.
