Cookbook:Banana Bread I

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Banana Bread I
CategoryBread recipes
Time1 hour

Cookbook | Ingredients | Recipes | Bread

This is a basic, reliable banana bread recipe. The perfect thing to do with over-ripe bananas! An alternative version of this recipe can be found here.

Ingredients edit

Ingredient Count Volume

[note 1]

Weight Baker's % (optional)
White sugar 1 cup 200 g 80%
Butter, softened ½ cup 113 g 45.4%
Bananas (the riper the better), mashed 3 ea. 243–456 g 97.2-182.4%
Eggs 2 ea. 100 g 40%
All-purpose flour 2 cups 250 g 100%
Baking soda ½ tsp 2.3 g 0.92%
Sour milk or buttermilk ⅓ cup 81 g 32.67%
Salt ¼ tsp 1.5 g 0.6%
Vanilla extract 1 tsp 4.2 g 1.68%
Total 996–1209 g 398.47-483.67%

Procedure edit

  1. Preheat oven to 350°F (175°C).
  2. Lightly grease an 8 x 4-inch (20 x 10 cm) loaf pan.
  3. Combine all ingredients into a large mixing bowl. Beat well.
  4. Pour batter into pan.
  5. Bake on middle shelf of oven for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Notes, tips, and variations edit

  • ½ tsp baking powder and ⅓ cup milk can be substituted for the sour milk/buttermilk and baking soda.
  • ½ cup nuts may also be added to the mixture

Conversion notes edit

  1. Weight conversions from USDA National Nutrient Database. Original recipe text and ingredient order preserved. Banana size range is extra small to extra large. Large egg size presumed.