The Kiwi Recipe to Baking the Best Banana Bread Ever
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Time to read 6 min
Introduction
There’s nothing quite like the comforting aroma of freshly baked banana bread wafting through a Kiwi home. Whether it’s a rainy afternoon in Auckland or a sunny Sunday in Christchurch, banana bread has a special place in New Zealand kitchens. It’s the perfect way to use up those overripe bananas sitting on the bench, turning them into a moist, sweet loaf that’s ideal for breakfast, a quick snack, or a lunchbox treat.
This classic banana bread recipe is simple, foolproof, and made with ingredients you probably already have in your pantry. Whether you're a seasoned baker or just starting out, this is the kind of recipe that will have you coming back time and time again. So, roll up your sleeves, warm up the oven or pull out your breadmaker, and let’s bake a loaf of banana bread that’ll have the whole whānau asking for seconds!
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Banana Bread Recipe
Approx. 15min
50-60min
Dessert
United States
Nutritional Information
Here’s an approximate nutritional breakdown for this banana bread recipe (per slice, based on 10 slices per loaf and whether any suggested additional ingredients have been added:
- Calories: ~200-250 kcal
- Carbohydrates: ~35-40g
- Sugars: ~15-20g
- Protein: ~3-4g
- Fat: ~7-10g
- Saturated Fat: ~3-5g
- Fiber: ~2g
- Sodium: ~200-250mg
1. Banana Bread Ingredients
Here’s a classic, popular banana bread recipe that’s super moist and easy to make:
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 3/4 cup sugar (adjust to taste; you can reduce to 1/2 cup if you prefer it less sweet)
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups all-purpose flour
Optional Banana Bread Add-ins:
- 1/2 cup chopped walnuts or pecans
- 1/2 cup chocolate chips
- A pinch of cinnamon or nutmeg for extra flavor
2. Banana Bread Recipe Instructions
- Preheat your oven to 175°C (350°F) and grease a 9x5 inch loaf pan.
In a mixing bowl, mash the ripe bananas with a fork until smooth.
Stir in the melted butter until combined.
Add the sugar, beaten egg, and vanilla extract . Mix well.
Sprinkle in the baking soda and salt , giving it a gentle stir.
Add the flour and stir until just combined (don’t overmix to keep it tender).
Fold in any optional add-ins like nuts, chocolate chips, or spices.
Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the centre comes out clean.
Let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
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3. Making This Banana Bread Recipe Your Own
If you want to make your banana bread stand out and feel more original, here are some optional twists to elevate the classic recipe. Mix and match these ideas to create a banana bread recipe that’s uniquely yours!
1. Flavour Upgrades:
- Brown Butter Banana Bread: Replace the melted butter with browned butter for a rich, nutty flavour.
- Spiced Banana Bread: Add a blend of warm spices like cinnamon, nutmeg, cardamom, and a hint of ginger for a chai-inspired flavour.
- Coconut-Lime Twist: Mix in shredded coconut and add lime zest for a tropical vibe.
- Espresso Kick: Add 1-2 teaspoons of instant espresso powder to the batter for a subtle coffee flavour.
2. Unique Banana Bread Add-ins:
- Swirl it Up: Add swirls of Nutella, peanut butter, or cream cheese before baking for an eye-catching and delicious surprise.
- Fruit Fusion: Toss in blueberries, chopped dates, or dried cranberries for bursts of sweetness.
- Savoury Touch: Add crumbled bacon or sprinkle flaky sea salt on top for a sweet-savoury contrast.
3. Banana Bread Texture Variations:
- Crunchy Toppings: Add a streusel topping made with brown sugar, oats, and a pinch of cinnamon for a crunchy top.
- Caramelised Bananas: Slice an extra banana lengthwise and lay it on top of the batter. Sprinkle with brown sugar so it caramelises beautifully as it bakes.
4. Healthier/Alternative Versions:
- Gluten-Free: Use almond flour or oat flour for a gluten-free version.
- Vegan: Replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water) and use coconut oil instead of butter.
- Whole Wheat: Swap half the all-purpose flour for whole wheat flour for a nuttier flavour and more fibre
5. Presentation Ideas:
- Mini Banana Bread Loaves or Muffins: Make individual portions using a muffin tin or mini loaf pans.
- Layered Banana Bread Cake: Slice the loaf in half horizontally and layer with cream cheese frosting or whipped coconut cream for a dessert-worthy banana bread cake.
4. Oven or Breadmaker: Whats Best?
Both oven and breadmaker methods have their perks, so it really depends on what you're looking for in your banana bread experience:
Oven Baking:
- Better Texture Control: Baking in the oven often results in a more traditional banana bread texture moist on the inside with a slightly crisp crust.
- Customizable Shapes & Sizes: You can use different loaf pans or muffin tins.
- Even Baking: The oven provides even heat distribution, giving a consistent rise and bake.
- More Hands-On: You'll need to keep an eye on it to avoid overbaking.
- Longer Preheat Time: Preheating the oven takes time, which can add to the overall baking process.
Benchtop Breadmaker:
- Convenience: Just throw in the ingredients, set the program, and let the machine do the work.
- Consistent Results: Breadmakers are designed to maintain the perfect baking environment, less chance of mistakes.
- Less Cleanup: Fewer dishes to wash since everything mixes and bakes in in the same container
- Texture Differences: Banana bread from a breadmaker might be softer and more uniform in texture, but it may lack the crisp crust you get from the oven.
- Shape Limitations: The loaf takes the shape of the breadmaker pan.
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Final Thoughts
Banana bread is one of those timeless recipes that’s as easy to make as it is satisfying to eat. The beauty of it lies in its simplicity—just a few ripe bananas and pantry staples come together to create something warm, comforting, and delicious. Don’t be afraid to get creative with add-ins like nuts, chocolate chips, or even a sprinkle of cinnamon to make it your own.
Remember, the ripeness of your bananas is key—the spottier, the better! And if you find yourself with leftover slices (though that’s rare!), banana bread freezes beautifully for later enjoyment. Whether you’re baking Banana Bread for your family, friends, or just treating yourself, this classic loaf is a surefire way to bring a little warmth and sweetness into your home.
So next time you spot those overripe bananas on the bench, you’ll know exactly what to do. Happy baking!
Frequently Asked Questions
How ripe should bananas be for banana bread?
The riper the bananas, the better the Banana bread flavour. Bananas with brown or black skins are perfect for baking as they become sweeter and more aromatic. If your bananas aren't quite ripe yet, you can quickly ripen them by placing them in the oven at 175°C for 10-12 minutes, until the skins turn dark.
Why is my banana bread dense or chewy?
A dense or gummy banana bread can be caused by a few common issues:
- Excess Banana: Adding more bananas than the recipe specifies can introduce too much moisture, resulting in a heavy, dense loaf.
- Overmixing the Batter: Stirring the batter too much can develop gluten, leading to a tougher, chewier texture.
- Improper Baking Time or Temperature: Baking at too high a temperature may cause the outside to brown too quickly while leaving the center undercooked. Make sure your oven is properly calibrated, and consider using an oven thermometer to ensure accurate
Can I substitute ingredients in banana bread?
Absolutely, there are plenty of substitution options:
- Flour: You can swap all-purpose flour with whole wheat flour, though it might make the loaf a bit denser.
- Sugar: Brown sugar is a great alternative to white sugar, adding a deeper, richer flavor.
- Add-ins: Feel free to mix in extras like nuts, chocolate chips, or dried fruits for added texture and taste.
How can I tell when my banana bread is done?
To check if your banana bread is done, insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, it's ready. Alternatively, after about 45 minutes of baking, gently press the top of the bread. If it springs back, it's fully cooked; if it doesn't, give it a bit more time in the oven
For extra accuracy, the internal temperature should read around 93°C.
How should I store banana bread?
Once the bread has cooled, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, seal it well and freeze for up to 3 months. When ready to enjoy, simply thaw at room temperature before serving
