Best Banana Bread: Jeremy Scheck's Easy Recipe!
Banana bread represents a comforting baked good often associated with resourcefulness, transforming overripe bananas into a delicious and satisfying treat. Its origins lie in the rise of baking powder and soda in the early 20th century, enabling simpler and quicker bread recipes. The ease with which it can be prepared has cemented its place as a staple in many homes.
Equipment
- a 9x5 inch loaf pan,
- mixing bowls (medium and large),
- a whisk,
- a rubber spatula,
- a liquid measuring cup,
- dry measuring cups and spoons,
- a kitchen scale (optional but recommended for precise measurements),
- a cooling rack, and
- an oven.
- Hand mixer can be beneficial when it comes to creamy the butter and sugar but it's not mandatory.
Ingredients
- 1 cups 192g all-purpose flour
- 1 teaspoon baking soda
- teaspoon salt
- cup 113g unsalted butter, softened
- cup 150g granulated sugar
- 2 large eggs lightly beaten
- 1 teaspoon vanilla extract
- 1 cup about 3 medium mashed ripe bananas
- cup 120ml buttermilk
- Optional: cup chopped nuts walnuts, pecans or chocolate chips
- Optional: teaspoon ground cinnamon or nutmeg
Instructions
- Preheat oven to 350F (175C). Grease and flour a 9x5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, salt, and optional spices (cinnamon, nutmeg).
- In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, mash the ripe bananas.
- Add the dry ingredients to the wet ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Gently fold in the mashed bananas and optional nuts or chocolate chips.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Optional Tips: For a richer flavor, brown the butter before creaming it with the sugar. If buttermilk is unavailable, substitute with regular milk plus 1 teaspoon of lemon juice or white vinegar. Allow the mixture to sit for 5 minutes before using. For a streusel topping, combine cup flour, cup brown sugar, and 2 tablespoons cold butter; crumble over the batter before baking.
Notes
Variations
Adaptations of this baked good allow for diverse culinary explorations. The standard recipe lends itself to ingredient substitutions, regional flavor profiles, and dietary modifications.
- Ingredient Swaps: Almond flour may replace all-purpose flour for a gluten-free iteration. Greek yogurt or applesauce can substitute for oil or butter to reduce fat content. Brown sugar or maple syrup can replace granulated sugar, altering the sweetness profile. Chocolate chunks of varying percentages may be mixed into the batter.
- Regional Twists: Spices common in different cultures may be incorporated. Cardamom and pistachios could evoke Middle Eastern flavors. The addition of coconut and macadamia nuts can create a tropical flair. Infusing the batter with a hint of chili powder adds a subtle kick, reminiscent of Latin American desserts.
- Dietary Adjustments: For a vegan version, flax eggs (flaxseed meal mixed with water) can replace chicken eggs. Dairy-free milk, such as almond or soy milk, can substitute for buttermilk. Sugar substitutes can be used for individuals managing blood sugar levels.