This recipe balances the richness of melted butter with the natural sweetness of ripe bananas for a classic, tender crumb.
Directions
1. Prep Your Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
2. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, brown sugar, and white sugar. Stir in the 2 eggs, milk, and vanilla essence until well combined.
3. Mash and Add Bananas: Mash your bananas until smooth (a few small lumps are fine) and stir them into the wet mixture.
4. Combine Dry Ingredients: Sift the all-purpose flour, baking powder, baking soda, cinnamon powder, and salt into the wet ingredients.
5. Fold Gently: Use a spatula to fold the dry ingredients into the wet mixture. Do not overmix—stop as soon as you see no more streaks of flour. Overmixing makes the bread tough.
6. Bake: Pour the batter into your prepared loaf pan. Bake for 50 to 60 minutes.
7. The Toothpick Test: Insert a toothpick into the center; if it comes out clean or with just a few moist crumbs, it’s done.
8. Cool: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Tips for a Better Loaf
• The Bananas: The spottier and “uglier” the bananas, the better! Overripe bananas provide more moisture and a deeper flavor.
• Don’t Rush the Cooling: Slicing banana bread while it’s piping hot can cause it to crumble. Letting it cool helps the structure set.
• Add-ins: If you want to change it up next time, feel free to fold in ½ cup of walnuts, pecans, or chocolate chips.