The Best Banana Bread Recipe (Banana Bread)
This American banana bread impresses both children and adults. The most delicious way to use up overripe bananas imaginable!
While German cake tends to be fluffy or has a texture similar to marble cake , Original Banana Bread from the US is much more “soggy” and moist. Both variants are quick and easy. And a delicious home for leftover, overripe bananas sadly rotting away in the fruit bowl as well ? . Murphy’s Law: If you’re making banana bread and you need black-speckled bananas, they stay firm and light yellow. I sometimes solved the problem by putting the bananas in the car when it was 30 degrees. It worked, but the interior also smelled like a banana plantation. The effort was worth it for this juicy banana bread. I love it! And all the test eaters (thanks to the children’s birthday party) too. The best banana bread was the unanimous opinion. But try it yourself!
Instead of normal white sugar, brown sugar or coconut sugar or whole cane sugar belongs in the dough. This gives the banana bread a wonderful caramel aroma. If you want to bake a particularly healthy banana bread, you are wrong with this recipe. Be sure to check out my no-egg, no-sugar banana cake recipe , also known as “baby’s first birthday cake ” ? . Or the vegan chocolate banana bread .
If you get bored with the simple version, you can quickly modify the recipe. How about walnuts or cashews in the dough, for example? Or a banana bread with chocolate chunks? A little cinnamon or tonka bean in the batter doesn’t hurt either. My mouth is watering again. So: Let’s get started baking banana bread! Oh yes, the muffins , the chocolate banana cake from the tin and the bowl cake with bananas are of course also delicious ?
- 3 small bananas very ripe! Approx. 400g with shell, 300 without
- 120 grams butter softened
- 110 grams of brown sugar or coconut or whole cane sugar
- 2 medium eggs
- 250 grams of wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground vanilla
- 100 grams of sour cream or Greek yoghurt or sour cream
Preheat the oven to 175 degrees top and bottom heat. Grease a small loaf tin and dust with flour. Cut the very ripe bananas into small pieces and puree them. The pure pulp should be about 300g.
Cream the softened butter with the sugar. Mix in the eggs well one at a time. Mix flour with baking powder, salt and vanilla. Add alternately with the sour cream. Finally stir in the banana puree.
Pour the batter into the prepared form. Bake banana bread for about 55-60 minutes.
Tips & tricks for batter
- You can use our calculator to find out the right amount of ingredients for other baking pan sizes .