Classic Banana Bread, the perfect snack or dessert bread. A delicious sweet loaf.
Classic Banana Bread, one of the Italian’s favourites, just how he likes it, no crumb topping, no frosting, nothing fancy!
Lately I have been making desserts more to my liking, Cinnamon Apple Cheesecake, then to his. So he asked me the other day if I remembered that delicious banana bread I used to make? “Remember, just bananas, look we even have some in the fruit bowl”?
I have a husband who in the morning has a big mug of caffè latte and he dunks anything and pretty well everything in it. Believe me it took me ages to get used to that.
Whenever I make Sweet Loaf Breads or Muffins and I hear splash, my next question is “Did you actually taste that”? And believe it or not he does, he even knows if it was too dry or too moist. Sure he does!
Classic Banana bread is a fast and easy sweet bread for anyone and everyone who wants and needs a classic sometime or anytime, great with a cup of coffee or tea.
Or if you are like me, a little butter doesn’t hurt. I have actually heard whispered behind my back “would you like some banana bread with that butter”? Enjoy!
Classic Banana Bread
Classic Banana Bread
Ingredients
- 1 3/4 cups flour
- 3/4 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 eggs
- 1/3 cup butter melted
- 2 bananas mashed
Instructions
- Pre-heat oven 350°. Grease and flour a 9 inch loaf pan.
- In a large bowl whisk together flour,brown sugar,baking powder, baking soda,cinnamon, and salt.
- In a medium bowl beat eggs and melted butter (let cool a little). Add to dry ingredients and beat until combined, add mashed bananas and beat until just combined.
- Add to prepared loaf pan and bake for approximately 35-40 minutes until toothpick comes clean. Let cool and serve. Enjoy!
Nutrition
Laura says
Hi Rosemary. I follow lots of your recipes but always get tripped up on the baking soda/baking powder question. I live in Italy and have access to either Lievito Pane degli Angeli or baking soda. Is there a general rule you follow when you’re using Italian supplies?
Rosemary says
Hi Laura, so in Italian baking soda is “Bicarbonato” so when a recipe calls for baking soda that’s what I use, but when it calls for baking powder I use “Lievito Pane degli Angeli” and then when I use yeast I use “Lievito di Birra – Mastro Fornaio”. Hope that helps.
Steve Kay says
Here is a trick from Alton Brown. When you have bananas that you have not eaten that are turning very ripe, put them in the freezer in the skin. When you are ready to make a banana bread, take the frozen bananas that you need out and let them thaw. You will only need an hour or two. When you are ready to use the bananas for the recipe, cut the stem off and squeeze the goo inside into the recipe, as if you are squeezing out an entire tube of toothpaste. This always works perfectly, and cuts down on the advanced planning you need to make a banana bread.
Vicky & Ruth- May I Have That Recipe says
A good classic banana bread recipe is always a great staple to have in the house! I love using over rip bananas to make banana bread!
Rosemary says
Hi Vicky and Ruth, me too, one of my favourite sweet breads.
Ann says
I’ve been making banana bread and muffins for my grandson for quite some time. I’ve tried a coupe of different recipes and not one called for brown sugar. This looks fantastic. Will definitely be making. Thank you.