Recipe Ancestor
← Go back
Banana Bread
Banana Bread

Cooking now

Banana Bread

Online recipe · as published / commonly shared

Servings: 8 to 10 servings · Yield: 1 loaf · Prep 10 min · Cook 1 hr · Total 1 hr 10 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

A one-bowl banana loaf, mixed without a mixer.

Preheat the oven to 350°F (175°C). Butter an 8x4-inch loaf pan.

Mash the bananas and add the butter

In a mixing bowl, mash with a fork until completely smooth:

2 to 3 medium (7” to 7-7/8” long) very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)

Stir into the mashed bananas:

1/3 cup (76g) butter, unsalted or salted, melted

Mix in the remaining ingredients

Mix in:

1/2 teaspoon baking soda (not baking powder)

1 pinch salt

Stir in:

3/4 cup (150g) sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)

1 large egg, beaten

1 teaspoon vanilla extract

Mix in:

1 1/2 cups (205g) all-purpose flour

Bake the bread

Pour into the prepared loaf pan:

the batter

Bake for 55 to 65 minutes at 350°F (175°C). Cook until a toothpick or wooden skewer inserted into the center comes out clean. A few dry crumbs are okay; streaks of wet batter are not. If the outside browns before the center is done, tent loosely with foil. Keep baking until fully baked.

Cool and serve

Remove from the oven and cool in the pan for a few minutes. Then turn out and cool completely. Slice and serve. A bread knife gives slices that do not crumble. Wrapped well, it keeps at room temperature for 4 days. For longer storage, refrigerate up to 5 days, or freeze.

Citations

Cookbook ancestor

Affiliate: buy the book

Reference: Joy of Cooking by Irma S. Rombauer (1931). Publisher: Scribner, 2019 edition, hardcover, ISBN 978-1501169717.

We put this together for personal use. See the citations. This is not a cookbook reprint.