Banana Bread

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Updated:

I’m finally getting around to writing down a banana bread recipe. I’ve been burned by not maintaining my own canonical recipe, with preferences and tweaks. In particular this time, the recipe was way under seasoned… because it probably assumed table salt was to be used.

Here’s hoping to incrementally better banana breads in the future!

BTW, is the difference between a quick bread loaf and muffins just the shape of the container? Perhaps the muffin allows for crown development while the loaf is amenable to slathering of butter.

Banana Bread:

This recipe is adapted from Bon Appetit.

Recipe

Ingredient Baker’s % Amount for 1 loaf pan (g)
Flour 100% 180
Baking soda 3% 1.25 tsp
Salt 2% 1.25 tsp
Dark brown sugar 110% 200
Sour cream 45% 80
Butter/Oil 30% 56 (half stick)
Eggs 55% 2 eggs
Bananas 200% 360 g (4 large)
Spices - -

You can substitute butter for oil or coconut oil.

Sour cream can be substituted with mascarpone or greek yogurt.

And obviously add a boatload of vanilla, cinnamon, nutmeg, and cloves.

Technique

  1. Mix dry ingredients together. This includes spices.
  2. Beat butter and sugar, then add eggs.
    1. If using oil, beat egg and sugar, then drizzle in oil
  3. Mix in mashed bananas, sour cream, and vanilla.
  4. Fold in dry ingredients.
  5. Pour into greased loaf pan.
  6. Bake at 350 for 1 hour.