this particular entry has been weeks in the making. things keep popping up that makes it hard to focus on things outside of daily life- in this new life. this new reality. the one where a pandemic has forced each and every person into a new version of their lives. the new reality in which we suddenly have so much time on our hands. only, this time, at least for me, is filled with so many other thoughts. anxious thoughts. even shopping for groceries (once a beloved activity) brings with it a new set of worries and precautions.
its been hard to want to come back to blogging. but, even as im sitting here typing out what will be just a a free flow of my thoughts, im finding its cathartic. just saying some of this “out loud” lightens the worry. as does baking. this process of following a recipe, knowing what to expect at the end. its exactly what i need. right here. in this moment. in that sense, this recipe for the perfect base banana bread arrives on the blog at exactly the right time.
let’s bake the perfect base banana bread
when i first started baking- after many years away, it was banana bread that held my attention. im not a huge fan of bananas. so, it has always struck me as funny that this particular baked good should capture so much of my attention. but, alas, life is funny and banana bread is one of the easiest quick breads you could possibly ever bake. ive been tweaking this recipe for the perfect base banana bread for YEARS.
its not really something that i intentionally did. i tweaked based off of what i had on hand at the time. after realizing this a few weeks ago, i finally made a loaf just to photograph. the most basic banana bread there ever was. but, also the perfect base for all of my other quick breads. this recipe is pretty much entirely customizable based on what you have in your pantry and what you’re craving! for a list of ideas, just scroll down. i’ve linked all the recipes currently on my site that utilize this as the base. enjoy!
what makes this the best?
after reading this article about the perfect banana bread (i know- blogger reads for sure), i knew my version met all the criteria for the “perfect banana bread.” to save you a few minutes, the gist of what makes the perfect bread is this:
- strong banana flavor
- moist and tender
- holds a firm slice
- caramelized topping (crunchy sugar!!)
- holds up well the next day (can be toasted)
- easy to make
- minimal dishes
well, after reading that article, i whipped up my own version just to check how many things mine checked off the list. in my humble opinion, my version checks all the things off the list! making it my perfect base banana bread recipe.
a few tips to make the perfect base banana bread…
- all purpose vs bread vs cake flours: ive made this recipe using only all purpose, as well as with a blend of AP and one of the other two. it is my preference to do 1/2 AP and 1/2 bread or cake flour. much like the names suggests- the one with cake flour will be fluffier and a little less sturdy. the one with bread will have a great crumb and will be a bit sturdier. use what you have in your pantry! if you want to use a GF flour, i suggest one that’s a 1:1 substitute
- measure your bananas: 1 1/4 c of mashed bananas is about 2 1/2 – 3 medium bananas. its important to measure this as your results will end up different if you don’t have enough/have too much banana
- butter vs tahini: my perfect tasting. banana bread has a nutty note running through it. you just can’t get that from butter alone. for the most classic version, use only melted, unsalted butter. you could brown the butter for a light nutty note. (see recipe notes)
- no eggs? no problem: if you’re running low on eggs, you can absolutely sub them out for a number of different things. i found this article from The Kitchn very helpful. the best sub for baking is very surprising!
- whole milk greek yogurt: you can use any yogurt you have on hand. im a lover of whole milk greek yogurt, so it finds it way into all my quick breads
- pan size: this calls for a 9X5 loaf pan. you could also use 8X8, 9X9, 8-9″ round, or about 12 muffins. you’ll want to adjust the baking times accordingly. starting around 18-30 minutes depending on the pan. the bread is done when the top is golden and a few or no moist crumbs come out on a toothpick
- toppings: this is my favorite part of any banana bread! the sky is the limit, but my favorite toppings/add-ins are: 1c chocolate chips inside and on top, cinnamon swirl or 1/4 c turbinado sugar sprinkled on the top, you could also top with the PB and honey- picture here!
need some other quick bread inspiration? these are my favorite!
- chai spiced carrot loaf cake
- cinnamon streusel banana coffee cake
- blood orange loaf cake
- brown butter pumpkin bread
- caramel swirled banana bread
- tahini buttercream banana bread bars
the perfect base banana bread
- 9X5 loaf pan
- parchment paper
- stand mixer with paddle attachment, optional
- 1 c all purpose flour (120g)
- 1 c bread or cake flour (120g) sub with all purpose
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 c packed brown sugar (110g)
- 1/4 c granulated sugar (55g)
- 4 tbsp unsalted butter (56g)*
- 1/3 c tahini, well stirred* sub with melted butter (for total of 8 tbsp melted butter)
- 1 1/4 c mashed bananas (~3 medium bananas)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/3 c whole milk greek yogurt
- 1/4 c turbinado sugar, optional for topping
- 1 c chocolate chips, optional (divided, 3/4 c, 1/4 c)
- 1/3 c brown sugar, optional** cinnamon sugar swirl
- 1 tbsp ground cinnamon, optional** cinnamon sugar swirl
- 1 tsp cocoa powder, optional** cinnamon sugar swirl
- Line 9×5 loaf pan with parchment paper, leaving 1-2 in. overhang on the sides. Preheat oven to 350F. Whisk together flour, baking powder, baking soda and salt. Set aside.
- In a stand mixer with paddle attachment (or by hand), cream browned butter, and sugar until smooth and well combined (about 2-3 minutes). Add eggs, beating well after each one until well combined. Add vanilla extract and mashed bananas, beating until well combined.
- In this order (dry ingredients, yogurt, dry, yogurt, dry), add dry ingredients to the wet alternating with the yogurt. Slowly beat each time until JUST combined. A few flour streaks is okay! Add any chocolate chips or cinnamon swirls at this time. See notes for how to do the cinnamon swirl layer. Gently pour into prepared pan. If topping with addiional chocolate chips or turbinado sugar, do this now.
- Bake at 350F for 45 minutes. Check the topping. If its browning too quickly, top with a foil tent. Return to the oven for 10-20 minutes, checking for doneness every 5 minutes (55-65 minutes total). When a toothpick inserted into the center comes out clean or with a few moist crumbs, its done. Cool in pan for 30 minutes. Remove from pan and cool an addtional 15-30 minutes (1 hr total). Slice and enjoy!
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