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Banana Bread Video Recipe – Joyofbaking.com

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Banana Bread has stood the test of time. You can tell a favorite recipe by how
often it is used, and this recipe is one I return to again and again. In fact, I
often buy bananas expressly for making this bread, impatiently waiting for their
skins to turn brown and their flesh to become soft and sweet. Banana bread starts
with a

thick sweet batter that is full of mashed bananas, ground cinnamon and chopped nuts.

It is, as the name “Quick” Bread implies, quick to make. The dry
ingredients are mixed together in one bowl, the wet ingredients are mixed
together in another bowl. The two are combined and you are done. When you pull
this banana bread from the oven the golden brown crust is delightfully crisp and
although the crust softens once the bread is covered and stored, its wonderful
moist texture and sweet flavor remain intact


There are many types

of bananas, but for this recipe we’re using the long and curved bright yellow

variety sold in bunches. Arriving at our shores over a hundred years

ago, this tropical dessert fruit has many virtues; it is available year round,

reasonably priced, of consistent quality, easy to peel, and most importantly, we

know by the color of its skin how firm its flesh will be and how sweet it will

taste. When you think about it, not many fruits can tell us so much just

by looking at them. Bananas are picked while still green which means

its flesh will be hard with little flavor. As time passes and the banana

ripens its skin begins to turn yellow and with that its flesh softens and its flavor

sweetens. Further aging causes the skin to brown and its flesh to become

very soft and sweet. At this stage some people throw these bananas in the

garbage thinking they have gone bad, not realizing how delicious they will be

when mashed and baked in a bread or cake.

If you are like me almost

every time I buy bananas a few (not enough though to make this Banana Bread) will turn brown before I get around to eating

them. Instead of throwing them away, simply place them into a plastic bag

and freeze until you have enough for baking. You

can also peel and mash them, stir in 1 teaspoon lemon juice

for each banana, and freeze in an airtight container or bag. They will

keep about six months in the freezer.

Banana Bread Recipe: Preheat oven to 350

degrees F (180 degrees C) and place oven rack to middle position. Butter (or spray with a non stick vegetable
spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line
the bottom of the pan with a piece of parchment paper.

In a large bowl
whisk together the flour, sugar, baking powder, baking soda, salt, and ground
cinnamon. Stir in the chopped nuts. 

In a medium-sized bowl combine the mashed bananas, beaten eggs,

melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly

the wet ingredients (banana mixture) into the dry ingredients just until
combined and the batter is thick and chunky. (The important thing is not to over
mix the batter. You do not want it smooth. Over mixing the batter will yield
tough, rubbery bread.) Scrape batter into prepared pan, smoothing the top with
the back of a spoon. Bake until bread is golden brown and a toothpick inserted into the center

comes out clean, about 60 to 70
. Place on

a wire rack to cool and then remove the bread from the pan. Serve warm or at room

temperature. This bread can be frozen.

Makes 1

– 9 x 5 x 3 inch loaf.

View comments on this recipe on YouTube

Banana Bread Recipe:

1 3/4 cups (225 grams) all-purpose


3/4 cup (150

grams) granulated white sugar

1 teaspoon
(4 grams) baking powder

1/4 teaspoon
(1 gram)

baking soda

1/4 teaspoon

(1 gram) salt

1 teaspoon ground


1 cup (120

grams) walnuts or pecans, coarsely

2 large
(100 grams)

eggs, lightly beaten



(113 grams) unsalted butter,

melted and cooled

1 1/2 cups (360 ml) (375 grams) mashed bananas (about 3 large ripe bananas

1 teaspoon
(4 grams) pure vanilla extract




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