Classic banana bread
Brian Lagerstrom · ♥ 8.4K likes · 284.7K views · 11 min video
Read about quick breads in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 560 g bananas
Peel the bananas into a medium bowl and mash them to a pulp with a fork.
- 115 g butter
Melt the butter gently in a small saucepan over low heat.
Mixing the wet ingredients
- 3 whole eggs
- 120 g dark brown sugar
- 70 g molasses
- 5 g vanilla extract
- 140 g sour cream
- 40 g olive oil
Scramble the eggs and add them to the banana, then the brown sugar, molasses, vanilla, sour cream and olive oil, then drizzle in the melted but not hot butter.
- 420 g all purpose flour
- 12 g salt
- 15 g baking powder
- 6 g baking soda
Whisk the flour, salt, baking powder and baking soda together in a fresh bowl.
Add the dry to the wet, switch to a stiff spatula and fold gently just until no dry flour shows; do not over mix and do not use a stand mixer.
- olive oil spray
Spray the loaf pan, line it with trimmed parchment just short of 10 inches, spray the paper and the ends, and add the batter.
Tap the pan on the counter three times and bake at 350F for 60 to 70 minutes; err towards longer.
Shortcut one for under-ripe bananas: fridge for 24 to 48 hours.
- 2–3 tbsp sugar
- ¼ cup water
Shortcut two: lay under-ripe bananas on a sheet tray and roast at 450F for 25 minutes, then mash with a fork and taste; about two to three tablespoons of sugar and a quarter cup of water were added.