Description
Bobby Flay’s legendary banana bread delivers rich, caramelized flavors with a tender crumb and nutty depth. Warm spices and ripe bananas create a comforting slice perfect for weekend mornings or afternoon tea, inviting you to savor each memorable bite.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups (205g) all-purpose flour
- 2 to 3 medium (7″ to 7-7/8″ long) peeled bananas (about 1 ¼ to 1 ½ cups mashed)
- ¾ cup (150g) sugar
Wet Ingredients:
- 1 large egg, beaten
- ⅓ cup (76g) butter, unsalted or salted, melted
- 1 teaspoon vanilla extract
Leavening and Seasoning:
- ½ teaspoon baking soda (not baking powder)
- 1 pinch salt
Instructions
- Thoroughly grease an 8 × 4 inch (20 × 10 centimeters) loaf pan and preheat the oven to 350°F (175°C), ensuring even temperature distribution.
- Select very ripe bananas and mash them completely using a fork until achieving a smooth, creamy consistency in a large mixing bowl.
- Gently incorporate melted butter into the mashed banana mixture, stirring until well combined and creating a uniform texture.
- Sprinkle salt and baking soda over the banana-butter blend, mixing thoroughly to distribute evenly throughout the mixture.
- Add granulated sugar, whisk the egg separately, then fold into the banana mixture along with vanilla extract, ensuring all ingredients are smoothly integrated.
- Gradually sift all-purpose flour into the wet ingredients, stirring carefully to prevent lumps and create a cohesive batter without overmixing.
- Transfer the prepared batter into the greased loaf pan, spreading it evenly and smoothing the top with a spatula for consistent baking.
- Place the pan in the preheated oven and bake for 55-65 minutes, periodically checking doneness by inserting a wooden skewer or toothpick into the center.
- If the bread’s surface browns quickly while the interior remains undercooked, loosely cover with aluminum foil to prevent excessive browning.
- Remove from oven when the skewer comes out with minimal dry crumbs and no wet batter streaks, indicating complete baking.
- Allow the banana bread to rest in the pan for 10-15 minutes, then carefully transfer to a wire cooling rack to cool completely before slicing.
- Use a serrated bread knife to cut clean, even slices and serve at room temperature.
Notes
- Ripe bananas pack more natural sugar, creating a sweeter and more intense flavor profile.
- Melted butter blends seamlessly, distributing rich moisture throughout the batter.
- Precise flour measurement prevents dry or dense bread texture.
- Less sugar works perfectly if bananas are extremely ripe and sweet.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 235
- Sugar: 19 g
- Sodium: 80 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 33 mg