Old School Banana Bread

Old School Banana Bread

Soft, buttery banana bread made with simple pantry staples and no overmixing

Prep

10 mins

Cook

40 to 50 mins

Serves

8 slices

Difficulty

Easy

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Ingredients

• 3 medium bananas, peeled and mashed (approx 285 g total, 270 g to 300 g works)
• 70 g butter, melted (salted or unsalted is fine, cool slightly so it does not scramble the egg)
• 1/2 teaspoon baking soda or bi carb soda (not baking powder)
• 1/2 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all purpose flour (approx 200 g)

Method

1. Preheat oven to 180°C. Grease and line a loaf tin with baking paper.
2. Add banana, sugar, and melted butter to a mixing bowl. Mix for 30 seconds, starting on low speed and building up to medium.
3. Add the egg, vanilla extract, and bi carb soda. Mix the same way for 30 seconds, low to medium.
4. Add the flour. Mix on the lowest speed for no more than 15 seconds. There will still be white streaks.
5. Finish mixing by hand with a spatula. Stir only until you stop seeing white streaks. Do not overmix.
6. Pour into the loaf tin and smooth the top.
7. Bake for 40 to 50 minutes, or until a skewer inserted into the centre comes out clean. Cover with foil at the 35 minute mark to avoid browning the top.

Tips

• Cool the melted butter slightly before mixing so it does not scramble the egg
• Use baking soda or bi carb soda, not baking powder
• Do not overmix after adding flour, finish by hand for the softest loaf
• Cover with foil at 35 minutes to prevent the top browning too much

Storage

• Store airtight at room temperature for up to 3 days
• Refrigerate for up to 5 days for extra freshness
• Freeze individual slices and thaw as needed

Macros (approx)

Calories

244 kcal

Protein

3.8 g

Carbs

39.8 g

Fat

8.1 g

Based on 8 slices. Values are estimates and will vary by banana size and brand.