My original plan was to make a little cake to celebrate 50 recipes on Kitchen Diaries, but the only cake I’ve ever made is cheesecake and the weather is not giving cheesecake vibes. With it being all doom and gloom outside, we’re resorting to a classic loaf that you can never ever go wrong with: banana bread.
Although my father claims he doesn’t like bananas and while he groans every time I make a loaf, he returns for seconds every time. Evidence that I can’t trust a word he says about my baking. Banana bread can be made with just a bowl and fork, in a loaf pan or in a muffin tin. It’s an unbelievably forgiving recipe — I’ve forgotten to include baking soda until the last minute, I’ve used alternative milk, I’ve used a combination of margarine and butter when I ran out. Take 10 minutes to whisk this together and after an hour of baking, you’ll be glad you set aside some time.
Ingredients
Cooking spray
8 tablespoons (1 stick) unsalted butter
1 cup granulated sugar
2 large eggs
1/4 cup milk
1 teaspoon vanilla extract
3 medium bananas, very ripe
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped nuts or chocolate chips (optional)
Method
Heat the oven to 180C and prep the pan. Line an 8x5-inch loaf pan with parchment paper, letting the excess hang over the long sides to form a sling. Spray the inside with cooking spray.
Melt the butter in the microwave or over low heat on the stovetop. Add in the sugar and combine until a smooth consistency.
Add the eggs. Crack the eggs into the bowl. Whisk until completely combined.
Add the milk and vanilla.
Using the end of the whisk or a dinner fork, mash them into the batter. Leave the bananas as chunky or as smooth as you prefer.
Add the flour, baking soda, and salt. Switch to using a spatula and gently stir until the ingredients are just barely combined and no more dry flour is visible.
Fold in the nuts or chocolate, if using.
Pour the batter into the pan. Smooth the top of the batter.
Bake for 50 to 65 minutes. Bake until the top of the cake is caramelized dark brown with some yellow interior peeking through and a toothpick or cake tester inserted into the middle comes out clean, 50 to 65 minutes. Baking time will vary slightly depending on the moisture and sugar content of your bananas — start checking around 50 minutes and then every 5 minutes after.
Cool in the pan for 10 minutes. Set the loaf, still in the pan, on a wire cooling rack. Let it cool for 10 minutes — this helps the loaf solidify and makes it easier to remove from the pan.
Remove from pan and cool another 10 minutes. Grasping the parchment paper sling, lift the loaf out of the pan and place on the cooling rack. Cool for another 10 minutes before slicing.
I never tire of banana bread—and there really are dozens of variations and a ready supply of overripe bananas on our counter. Your father’s actions belie his words--he’s clearly a big fan! 🍌