Banana Bread
Got a few brown bananas sitting on the counter? Don’t toss them — turn them into a deliciously moist banana bread that’s perfect with coffee, in a lunchbox, or as an afternoon snack. This classic quick bread is easy to make and even easier to customize with chocolate chips, nuts, or your favorite add-ins.
Ingredients
- 1¼ cups mashed ripe bananas (300 g)
- 3 eggs
- ¾ cup brown sugar (150 g)
- 5 tbsp butter (75 g)
- ⅔ cup milk (1.5 dl)
- 2¼ cups all-purpose wheat flour (275 g)
- 1 tsp baking soda
- 1 tsp baking powder
Instructions
- Mash the bananas: Peel and weigh out 300 g of ripe banana (about 2–3 medium bananas). Mash them with a fork until smooth.
- Mix wet ingredients: In a large bowl, whisk together the eggs and brown sugar until light and slightly frothy. Stir in the mashed banana.
- Add butter and milk: Melt the butter in a small saucepan, remove from heat, and stir in the milk. Pour the mixture into the bowl and combine.
- Add dry ingredients: Measure out the flour, baking soda, and baking powder. Sift them into the wet mixture and stir until the batter is smooth and even.
- Optional: Fold in a handful of chocolate chips, chopped walnuts, or hazelnuts at this stage for extra texture and flavor.
- Prepare the pan: Line a 1.5-liter loaf pan with baking paper (or use two smaller loaf pans or muffin tins). Pour the batter in and smooth the top.
- Bake: Place the loaf pan on the lower rack in a preheated oven at 180°C (355°F). Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the banana bread cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.