Soft Golden Banana Loaf Bread
A classic banana loaf featuring a tender, velvety crumb and rich banana flavor, this golden-hued bread is infused with aromatic spices and the mellow sweetness of ripe fruit. Ideal for morning meals, casual snacking, or as a comforting homemade indulgence.
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Servings: 6
Ingredients
- 2 large eggs brought to room temperature
- 1 teaspoon baking soda
- 1/4 cup 60 ml dairy milk or cultured buttermilk for added depth
- 1 teaspoon baking powder
- 1 cup 200 g white granulated sugar, or 3/4 cup for a milder sweetness
- 1 teaspoon vanilla extract pure
- 1 teaspoon ground cinnamon optional, for warmth and complexity
- 1/2 teaspoon fine salt
- 3 ripe bananas mashed until smooth (approximately 1 1/2 cups)
- 1/2 cup 115 g unsalted butter, liquefied and slightly cooled
- 2 cups 250 g plain all-purpose flour
- 1/2 cup 90 g coarsely chopped walnuts or chocolate morsels (optional)
Instructions
- Set your oven to preheat at 350°F (175°C). Prepare a 9x5-inch loaf tin by greasing it lightly and dusting it with flour, or alternatively, line it with parchment paper for easy removal.
- In a large mixing vessel, blend the melted butter with granulated sugar until the texture becomes smooth and cohesive. Incorporate the eggs individually, beating well after each addition. Stir in the vanilla essence, followed by the mashed bananas and milk. Mix until the ingredients are thoroughly combined.
- In a separate bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon (if using), ensuring even distribution of leavening agents and spice.
- Gradually integrate the dry mixture into the wet base, folding gently with a spatula. Mix only until the flour is no longer visible; avoid excessive stirring to preserve the loaf’s delicate texture. If using, gently fold in the optional nuts or chocolate.
- Transfer the batter into the prepared loaf tin, smoothing the top evenly. Bake in the center of the oven for 55 to 65 minutes, or until a skewer inserted into the middle emerges with only a few moist crumbs attached.
- Allow the bread to cool within the pan for approximately 10 minutes before lifting it onto a wire rack. Let it rest until fully cooled.
- Slice into generous portions and serve either warm with a pat of butter or at room temperature.
Notes
For a richer flavor, opt for buttermilk in place of regular milk. Overripe bananas yield the best taste and moisture. Store leftovers in an airtight container at room temperature for up to three days.