# Moist Banana Bread

Banana bread is a soft, moist loaf that turns spotty brown bananas into something worth waiting for. It is sweet, a little caramelly and easy to mix in a single bowl.

This loaf uses three very ripe bananas and 190 g of flour, baked at 350°F (175°C) in a standard 9x5 pan. It slices cleanly into 10 thick pieces.

- Total time: 1 h 15 min (prep 15 min, cook 1 h)
- Serves: 10
- Per serving (estimated): 290 kcal, 4 g protein
- Cuisine: American. Category: Baking. Diet: vegetarian.

## Ingredients

- 3 very ripe bananas (about 340 g peeled)
- 75 g unsalted butter, melted (5 tbsp)
- 150 g light brown sugar (3/4 cup packed)
- 1 large egg
- 1 tsp vanilla extract
- 190 g all-purpose flour (1 1/2 cups)
- 1 tsp baking soda
- 1/2 tsp fine salt
- 1/2 tsp ground cinnamon

## Method

1. Heat the oven to 350°F (175°C) with a rack in the middle. Grease a 9x5-inch (23x13 cm) loaf pan and line it with a parchment sling.
2. Mash the bananas in a large bowl with a fork until mostly smooth, with a few small lumps.
3. Stir in 75 g melted butter, 150 g brown sugar, the egg and the vanilla until combined.
4. Sprinkle the baking soda, salt and cinnamon over the batter and stir them in. Add 190 g flour and fold just until the streaks of flour disappear.
5. Scrape the batter into the pan and smooth the top.
6. Bake 55 to 65 minutes, until a toothpick in the center comes out clean or with a few moist crumbs. If the top browns too fast, tent it with foil after 40 minutes.
7. Cool in the pan for 15 minutes, then lift out and cool on a rack for at least 30 minutes before slicing.

## Why it works

- Very ripe bananas have converted most of their starch to sugar, so they add sweetness and strong banana flavor.
- Melted butter coats the flour proteins, which keeps the crumb tender instead of chewy.
- Baking soda reacts with the acid in the bananas and brown sugar to lift the loaf.
- Folding the flour in just until combined avoids developing gluten, which would make the bread tough.

## The science

- **Why ripe bananas matter.** As bananas ripen, enzymes break starch into sugars and soften the fruit. Spotty bananas are sweeter and more fragrant, and they mash smoothly into the batter. Green-yellow bananas give a bland, starchy loaf. This is why the darkest bananas on the counter are the best ones to bake with. Their flavor is also more intense and fruity.
- **Why you mix gently.** When flour meets liquid, proteins form gluten. More stirring builds more gluten and a rubbery, tunneled loaf. Stopping once the flour disappears keeps the crumb soft and even. Quick breads are the opposite of yeast bread, where you want a lot of gluten. Here, a few streaks of flour are better than a smooth, overworked batter.
- **Why soda works here.** Baking soda needs an acid to make carbon dioxide. Bananas and brown sugar are both mildly acidic, so soda alone gives lift and encourages deeper browning on the crust. Using baking powder alone would leave the loaf paler and a little flat in flavor. The soda also helps the crust brown more deeply.

## Tips

- Freeze overripe bananas in their peels, then thaw and drain off extra liquid before mashing.
- Use a parchment sling so the loaf lifts out without breaking.
- Cool it at least 30 minutes, because slicing hot bread squashes the crumb.

## Mistakes to avoid

- Using bananas that are only yellow gives a pale, bland loaf, so wait until they are heavily speckled.
- Overmixing the batter makes a dense, tough loaf with tunnels, so fold only until the flour is gone.
- Pulling it too early leaves a gummy center, so test with a toothpick in the middle and bake until it comes out clean.

## Variations and swaps

- Fold in 100 g chocolate chips or chopped walnuts.
- Swirl 2 tbsp peanut butter through the batter before baking.
- Top with 1 tbsp coarse sugar for a crunchy crust.
- Swap brown sugar for white sugar to get a lighter flavor and paler crumb.
- Swap the butter for 60 ml neutral oil to make the loaf a bit moister for longer.
- Swap 60 g of the flour for whole wheat flour for a nuttier loaf.

## Storage

Wrap the cooled loaf and keep it at room temperature for 3 days, or in the fridge for 5. Freeze slices for up to 3 months and toast them to reheat.

## FAQ

**How ripe should bananas be for banana bread?**

Use bananas with mostly brown or black speckled skins. They are soft, very sweet and easy to mash. Yellow bananas with green tips work but give less flavor.

**How do I know banana bread is done?**

A toothpick in the center should come out clean or with a few moist crumbs. The internal temperature should read about 205°F (96°C). The top should be deep golden and spring back lightly.

**Why is my banana bread gummy in the middle?**

It was underbaked or sliced too early. Bake until the center tests done and let it cool at least 30 minutes. Very wet bananas can also add extra liquid, so drain them if watery.

**Can I use frozen bananas?**

Yes. Thaw them fully, drain off the extra liquid, then mash. The liquid can make the loaf gummy if you add it all.

**Can I make banana bread into muffins?**

Yes. Divide the batter among 12 lined muffin cups and bake at 350°F (175°C) for 20 to 24 minutes.

---
Source: https://cookingscientist.com/recipes/banana-bread (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846