matthewekent.com

Banana Bread

1 loaf

Ingredients

Single batch

  • 200g all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 200g sugar
  • 2 eggs
  • 115g neutral oil
  • 12 oz very ripe bananas, mashed
  • 2 tablespoons sour cream
  • 1 teaspoon vanilla extract

Double batch

  • 400g all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 400g sugar
  • 4 eggs
  • 230g neutral oil
  • 24 oz very ripe bananas, mashed
  • 4 tablespoons sour cream
  • 2 teaspoons vanilla extract

Method

  1. Preheat oven to 350°F. Line the bottom of a 9-inch aluminum loaf pan with parchment paper.
  2. Sift or whisk together the flour, baking soda, cinnamon, and salt.
  3. Beat sugar and eggs in a stand mixer until light and fluffy, about 10 minutes.
  4. Drizzle in oil.
  5. Add mashed bananas, sour cream, and vanilla.
  6. Fold in dry ingredients.
  7. Pour into the lined loaf pan and bake for 55–60 minutes.

Notes

The step to beat the eggs and sugar is critical to get the right texture — do not skip it.

Sour cream can be substituted with similar dairy products such as crème fraîche or Greek yogurt.

Fully ripe bananas are necessary for the proper texture and flavor.

Use an aluminum loaf pan for the best results. Do not use a glass pan.

Variations

Chocolate chip

  • Mix 4 oz mini chocolate chips into batter.

Chocolate cake

  • Mix 25g cocoa powder into dry ingredients.

Double chocolate

  • Combine the chocolate cake and chocolate chip variations together.

Bakery-style XL loaf

  • Use double batch quantities.
  • Bake in a 13-inch Pullman pan at 350°F for 75 minutes.

Sources