Cookbook:Banana Bread I

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Banana Bread I
CategoryBread recipes
Time1 hour

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Bread

This is a basic, reliable banana bread recipe. The perfect thing to do with over-ripe bananas! An alternative version of this recipe can be found here.


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Ingredient Count Volume

[note 1]

Weight Baker's % (optional)
White sugar 1 cup 200 g 80%
Butter, softened ½ cup 113 g 45.4%
Bananas (the riper the better), mashed 3 ea. 243–456 g 97.2-182.4%
Eggs 2 ea. 100 g 40%
All-purpose flour 2 cups 250 g 100%
Baking soda ½ tsp 2.3 g 0.92%
Sour milk or buttermilk ⅓ cup 81 g 32.67%
Salt ¼ tsp 1.5 g 0.6%
Vanilla extract 1 tsp 4.2 g 1.68%
Total 996–1209 g 398.47-483.67%


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  1. Preheat oven to 350°F (175°C).
  2. Lightly grease an 8 x 4-inch (20 x 10 cm) loaf pan.
  3. Combine all ingredients into a large mixing bowl. Beat well.
  4. Pour batter into pan.
  5. Bake on middle shelf of oven for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Notes, tips, and variations

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  • ½ tsp baking powder and ⅓ cup milk can be substituted for the sour milk/buttermilk and baking soda.
  • ½ cup nuts may also be added to the mixture

Conversion notes

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  1. Weight conversions from USDA National Nutrient Database. Original recipe text and ingredient order preserved. Banana size range is extra small to extra large. Large egg size presumed.