Best Banana Bread
Servings 1 loaf
Ingredients
- 3 medium very ripe bananas 250g or 1 cup mashed
- 1 cup granulated sugar plus 2 Tablespoons
- 3 1/3 teaspoons baking soda
- 1/4 teaspoon fine sea salt
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1/4 cup sunflower oil or vegetable
- 1 3/4 cups all-purpose flour spooned and leveled, or 225g
- 1/2 cup buttermilk room temperature
Instructions
- Preheat the oven to 275℉ and place the baking rack in the middle position. Oil a standard loaf pan and line with parchment paper. It's okay if it extends over the sides a bit.
- Measure out all the ingredients before you begin. For best results, weigh out the flour (225g) and sugar (225g).Peel and mash the bananas, then weigh them. You should have 250g of mash. If you don't have a scale, aim for 1 cup mashed banana.
- In a blender combine mashed banana, sugar, baking soda and salt. Blend for 1 minute until creamy and light. Pour into a medium mixing bowl.
- Crack eggs into a small side bowl. Check for shells, then add vanilla and beat light with a fork. Add eggs to banana mixture and beat to incorporate with a sturdy whisk. Add the oil and whisk well.
- Tip in half the flour and half the buttermilk. Mix gently to combine. Repeat with remaining flour and buttermilk. Whisk to thouroughly combine. There should be no lumps and no streaks of flour.
- Pour the banana bread batter into the prepared pan. Place on the middle rack of the oven. Bake for 2 and a half hours (2h 30 min). Avoid opening the oven during the baking time.
- Remove banana bread from oven and place on a cooling rack. Cool for 10 minutes in the pan, then loosen the sides and remove from pan. Cool completely before slicing.
- Store banana bread at room temperature in an airtight container or resealable bag for up to 5 days. Do not refrigerate. Bread is best enjoyed the day after baking.
Notes
Use only very ripe bananas for this recipe.
Do not shortcut the baking time.
Loaf is best enjoyed the day after baking, or at least 4 hours after baking.