Scan with your phone's camera to reopen
this recipe with checkboxes and timers.
this recipe with checkboxes and timers.
Banana Bread
Moist, tender, loaded with banana flavor. Use those overripe bananas.
retest scheduled Adapted from King Arthur Baking — being retested to the rcpbx spec, one dinner at a time. how we test
Ingredients
tap to check off
Instructions
tap a step to focus it · tap times to start a timer · arrow keys move between steps
- Preheat oven to 350°F. Grease a 9x5 loaf pan.
- Mash bananas in large bowl until mostly smooth (some lumps okay).
- Add brown sugar, oil, eggs, and vanilla. Whisk until combined.
- In another bowl, whisk flours, baking soda, salt, and cinnamon.
- Add dry ingredients to wet. Stir until just combined. Don't overmix.
- Fold in walnuts if using.
- Pour into prepared pan. Spread evenly.
- Bake until toothpick comes out clean and internal temp reaches 200°F.
- Cool in pan . Remove and cool on rack.
Notes
- VERY ripe bananas: Dark spots = more sugar = better flavor. If they're not ripe enough, it won't taste like much.
- Oil keeps it moist: Butter tastes great but oil stays softer when cool. Your call.
- Brown sugar: Adds caramel notes that complement banana. Don't substitute white.
- Freeze ripe bananas: Peel, freeze in bags. Thaw before using—they get extra soft and sweet.
- Storage: Keeps 4 days wrapped at room temp. Freezes well for 3 months.
Adapted from King Arthur Baking