Best Banana Bread Recipe
Dark and moist, this simple banana bread has a tender crumb and improves with age. It’s easy to make and delivers a surprisingly deep flavour, thanks to a slow bake in a low oven.
This is no ordinary banana bread. This is the loaf that has converted banana haters and won over those indifferent to sweet breads. All true stories!
Inspired by a vintage recipe at one of Montreal’s oldest hotels, I’ve been baking up my own variation for over two decades. This best banana bread is practically a heirloom recipe by now – and one that I am delighted to finally share with you.
The Best Banana Bread is a Do-Ahead
Let’s face it, most home baking is best enjoyed straight out of the oven. A tender scone, a fluffy cinnamon roll, tray of cheesy dinner buns….all should be consumed while the steam is still rising.
Equally enjoyable, but less glamourous, are the humble ‘counter bakes’: treats that improve over time as their complex flavours deepen and crumb tenderizes. These valuable recipes are real keepers; stored in the repertoire for when you don’t have time to bake, yet still crave a mouth-watering teatime treat.
This best banana bread is one such recipe. It can last up to five days on the counter, and only gets better with time.
Bake this loaf to have around for a quick after school snack or road trip breakfast. Drop off a batch for a friend who needs a hug in cake form. Make this banana bread when you bake before a storm. You can thank me later.
Banana Bread Origins: Montreal’s Beaver Club
Is there a more Canadian name than The Beaver Club? This Montreal institution was the oldest gastronomic club in Canada before it closed in 2014. Curiously, today’s best banana bread recipe originated from this famous Fairmont kitchen.
It was located in the gorgeous and historic Queen Elizabeth Hotel, famous for its “John Lennon Suite” where John and Yoko chose to have their Bed-in for peace in 1969. Through the years, The Beaver Club earned countless prestigious distinctions.
I was fortunate enough to dine there in 2007 and fondly remember classic old school dining traditions such as the cheese cart, the roving Caesar salad station, the dessert wagon, and the Chateaubriand chariot.
Astonishingly, the standout bite from my meal nearly two decades ago, was the banana bread from the bread basket. Dark in colour and deeply flavourful, it had an incredibly tender crumb and was memorable in every way.
Luckily the Montreal Gazette published the recipe shortly after I dined at the Beaver Club. I snipped that newspaper clipping and never looked at another banana bread recipe again. Why would I? This one delivers on every level: flavour, texture, ease and reliability.
Tips for the Best Banana Bread
Why yes, you do need another banana bread recipe. You’ve never had a banana bread like this one! Here are the secrets that make it so unique.
Use Very Ripe Bananas
Even better? Ripe bananas that have been frozen and then thawed. Yes, they get slimy and nasty, but this is the secret to a deep banana flavour. The photo below illustrates my point. Yellow bananas? No way. Brown, spotty, previously frozen bananas? Yes please!
Weigh the Ingredients
For that perfect balance of dry to wet ingredients, weigh your bananas (250g), flour (225g) and sugar (225g). Precision makes all the difference. Here’s the scale that I use in the Simple Bites kitchen.
A Long, Slow Bake
Yes, this bread really does bake for two and a half hours at a low temperature. Trust me on this one, this lengthy bake time is essential for deep banana flavour and a tender crumb that isn’t gloopy in the center.
Secrets to Savouring this Banana Bread
Keep It Classic
This banana bread delivers a humble, yet elevated slice of perfection. Follow the recipe as is and you won’t be disappointed.
This is not the recipe to jazz up with add-ins or toppings. Leave out your chopped nuts, chocolate chips or coconut; make these Monster Cookies if you’re craving a fully loaded treat.
Don’t Eat it Warm
Trust me on this one. For this particular banana bread variation, it’s best to let it cool completely before slicing and enjoying.
Best Enjoyed on Day 2 or 3
This banana bread recipe improves with age. An ideal bake, in my opinion! Perfect to have on hand for lunchbox snacks, summer picnics or teatime when a friend drops by. The flavours of this banana bread deepen and become more delicious with time.
More recipes that improve with age and make delicious counter cakes:
Recipe: Best Banana Bread
Inspired by a Montreal institution, my hope is that this vintage recipe is preserved for future generations. I know my kids will be keeping it in the family.
Best Banana Bread
Ingredients
- 3 medium very ripe bananas 250g or 1 cup mashed
- 1 cup granulated sugar plus 2 Tablespoons
- 3 1/3 teaspoons baking soda
- 1/4 teaspoon fine sea salt
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1/4 cup sunflower oil or vegetable
- 1 3/4 cups all-purpose flour spooned and leveled, or 225g
- 1/2 cup buttermilk room temperature
Instructions
- Preheat the oven to 275℉ and place the baking rack in the middle position. Oil a standard loaf pan and line with parchment paper. It's okay if it extends over the sides a bit.
- Measure out all the ingredients before you begin. For best results, weigh out the flour (225g) and sugar (225g).Peel and mash the bananas, then weigh them. You should have 250g of mash. If you don't have a scale, aim for 1 cup mashed banana.
- In a blender combine mashed banana, sugar, baking soda and salt. Blend for 1 minute until creamy and light. Pour into a medium mixing bowl.
- Crack eggs into a small side bowl. Check for shells, then add vanilla and beat light with a fork. Add eggs to banana mixture and beat to incorporate with a sturdy whisk. Add the oil and whisk well.
- Tip in half the flour and half the buttermilk. Mix gently to combine. Repeat with remaining flour and buttermilk. Whisk to thouroughly combine. There should be no lumps and no streaks of flour.
- Pour the banana bread batter into the prepared pan. Place on the middle rack of the oven. Bake for 2 and a half hours (2h 30 min). Avoid opening the oven during the baking time.
- Remove banana bread from oven and place on a cooling rack. Cool for 10 minutes in the pan, then loosen the sides and remove from pan. Cool completely before slicing.
- Store banana bread at room temperature in an airtight container or resealable bag for up to 5 days. Do not refrigerate. Bread is best enjoyed the day after baking.
Notes
Love banana recipes? Try my Banana Layer Cake with Caramelized Coconut Sugar Frosting for your next celebration cake.
Original article: Best Banana Bread Recipe