Recipes / Baking / American Baking Overripe Banana Bread The blacker the bananas the better the loaf. Melted butter instead of creamed, one bowl, and no mixer to wash up afterwards.
Time 1 hr 15 min
Serves 10
Difficulty Easy Ingredients Servings
− +
Quantities for 10 servings
4 very ripe bananas (about 450 g peeled), skins mostly black 115 g unsalted butter, melted and cooled slightly 150 g light brown soft sugar 2 large eggs, at room temperature 220 g plain flour 1 tsp bicarbonate of soda 3/4 tsp fine sea salt 1 tsp ground cinnamon 1 tsp vanilla extract 3 tbsp soured cream or plain yoghurt 80 g walnuts or dark chocolate, roughly chopped (optional) 1 tbsp demerara sugar, for the top
This one is closer to chemistry: the quantities in the base are holding the texture together, so weigh them as written rather than going by eye. Flavourings are a different matter — citrus, spices, extracts, nuts and toppings are all yours to play with.
Method 1 Heat the oven to 175°C / 155°C fan / 350°F. Line a 900 g (2 lb) loaf tin with parchment, leaving an overhang on the long sides so you can lift the loaf out later. 2 Mash the bananas in a large bowl with a fork until almost smooth — a few lumps are fine and make for a better texture. If your bananas are merely yellow, roast them in their skins at 200°C for 15 minutes and cool before using; it darkens and sweetens them convincingly. 3 Whisk the melted butter and brown sugar into the bananas, then the eggs one at a time, then the vanilla and soured cream. Whisk hard for 30 seconds — the batter should look glossy rather than curdled. 4 Sift the flour, bicarbonate of soda, salt and cinnamon straight over the bowl. Fold with a spatula just until the last streak of flour disappears, then fold in the walnuts or chocolate if using. Stop there: overmixing develops gluten and gives you a rubbery, tunnelled loaf. 5 Scrape into the tin, level the top and scatter over the demerara sugar for a crunchy lid. 6 Bake for 55–65 minutes. It's done when a skewer into the centre comes out with a few damp crumbs but no raw batter. If the top is browning fast at the 40-minute mark, lay a piece of foil loosely over it. 7 Cool in the tin for 15 minutes, then lift out by the parchment onto a rack. Let it cool at least another 30 minutes before slicing — cut it hot and it will squash and gum up under the knife. Tap a step to cross it off. Your place is saved on this device.
Cook’s notes Keeps 4 days wrapped at room temperature, and is better on day two once the crumb settles. It freezes well sliced, so you can toast a piece straight from frozen.
No soured cream? Use the same amount of plain yoghurt, or milk with a squeeze of lemon left to sit for 5 minutes.
How it should look Photos of the finished dish, so you know what you’re aiming for.
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