Banana bread
A forgiving one-loaf bake for using very ripe bananas and learning quick-bread mixing.
Based on PJ Hamel’s King Arthur Baking recipe ↗
- Time
- 1 hour 30 minutes
- Makes
- One loaf
- Oven, conventional
- 165°C / 325°F
Before you begin
Read the whole recipe, then get these ready.
- 23 × 13 cm loaf tin
- Mixing bowl
- Spatula
- Kitchen scale
Use bananas with plenty of brown spots. They bring more sweetness and moisture than firm yellow bananas.
Ingredients
Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.
Let’s bake
- 1
Heat the oven to 165°C (325°F). Grease a loaf tin.
- 2
Stir butter, sugar, vanilla, spices, raising agents and salt until smooth.
- 3
Add bananas, jam, honey and eggs. Some banana lumps are fine.
- 4
Stir in flour and walnuts just until combined. Rest the batter for 10 minutes, then smooth it into the tin.
- 5
Bake for 45 minutes. Lay foil loosely over the top and bake another 25 minutes, or until a skewer shows a few moist crumbs. Cool 10 minutes in the tin, then fully on a rack.
Your baking notes
Notes stay on this device.