Banana Bread
A moist American quick bread made by mashing ripe bananas and stirring everything in one bowl. No mixer needed — just a fork, a pan, and an oven — and it's the easiest way to turn browning bananas into something delicious.
Ingredients
- Ripe bananas · about 350g, the spottier the better3
- Flour · about 190g1.5 cups
- Sugar · brown sugar for extra moisture0.75 cup
- Eggs2
- Melted butter · or oil0.33 cup
- Baking soda1 tsp
- Salt0.5 tsp
- Vanilla extract1 tsp
- Cinnamon · optional0.5 tsp
- Walnuts or chocolate chips · optional0.5 cup
Steps
- ⏲ 10 min
Heat the oven to 175C and line or butter a loaf pan.
- ⏲ 2 min
Mash the bananas in a bowl with a fork — a few lumps are fine.
- ⏲ 2 min
Stir in the melted butter, sugar, eggs, and vanilla until combined.
- ⏲ 1 min 30 sec
Sift in the flour, baking soda, salt, and cinnamon and fold just until no flour shows — overmixing makes it tough.
- ⏲ 1 min
Fold in the walnuts or chocolate chips and pour into the loaf pan.
- ⏲ 55 min
Bake 50-60 minutes, until a toothpick in the center comes out clean.
Cool in the pan 10 minutes, then turn out onto a rack to cool completely.
Tips & Variations
Variations
- Chocolate chip: Fold in plenty of chocolate chips.
- Nutty: Add walnuts or pecans for crunch.
- Gluten-free: Use a gluten-free flour blend.
- Muffins: Divide into a muffin tin and bake 20-25 minutes.
Tips
- The spottier the bananas, the sweeter and more fragrant — perfect for using up overripe ones.
- Fold gently; overmixing builds gluten and makes it gummy.
- Brown sugar keeps it moister with a caramel note.
- If the top browns too fast, tent with foil and keep baking.
The basics behind this dish
- Eggs: Coagulation Temperatures and What They DecideWhite sets at 62°C, yolk at 68°C. Those two numbers explain scrambled eggs, boiled eggs, steamed custard and crème anglaise all at once.
- Why Sauces Split: Emulsions and Pan SaucesA cream sauce breaking and a carbonara scrambling are the same failure. Temperature and emulsifiers — plus how to bring a split sauce back.
- Knife Skills: Grip, Cuts, and Why Size MattersHow you hold the knife matters more than how fast you cut. The pinch grip, the claw hand, and why uniform size is a cooking decision rather than a cosmetic one.
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