Banana Bread

Banana Bread

 

Pro tip: Banana Bread is only as good as your very worst banana! Make sure they are VERY ripe - like so ripe your kid will never ever eat them. Add to the batter last. Check out our blog post on how to handle butter and sugar to get the best results.

prep time: 15 minutes

total time: 60 minutes

storage: wrap & freeze

Ingredients

  • Eggs 104 grams 
  • Sugar 212 grams 
  • Steiner’s flour 237 grams 
  • VERY RIPE bananas (weigh without peel) 290 grams - to be clear VERY VERY RIPE
  • Salt 5.9 grams 
  • Pure vanilla extract 4.4 grams 
  • Sour cream (pure no fillers) 112 grams 
  • Butter, salted 113 grams 
  • Baking soda 3.9 grams

Directions

1. Preheat the oven to 325°F. 

2. Using a mixer with a paddle, incorporate sugar and room temperature butter thoroughly, until smooth - no clumps or separation.

3. Add all ingredients EXCEPT the bananas. Mix on 1 or slow until the flour is moist, move to fast or high for at least 3 minutes.

5. Add bananas, mix for 2 minutes on high, should be very well incorporated, no big chunks

6. Fill a loaf pan ¾ full. Banana bread is VERY moist. the biggest mistake is in the bake time.

7. Set timer for 45 minutes, do a stick check. Needs to be 100% dry. If it isn’t continue baking in 5 minute increments. When you get a dry stick add 3 more minutes. Then you’re done. Top should be dark.

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