Plain Banana Bread
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This Plain Banana Bread is a classic and simple recipe. For those that like their desserts pure and without much in them, this Plain Banana Bread is for you!
If you love banana bread as much as I do, be sure to check out some of my other favorites like my Coconut Chocolate Chip Banana Bread, Eggless Mini Chocolate Chip Banana Bread, or my Maple Banana Bread with Vanilla Bean Glaze.
Table of Contents
Why You'll Love This Recipe
Classic: You will love this Plain Banana Bread because it is a classic! Simple, moist, fluffy, and sweetened with overly ripe bananas. This Plain Banana Bread is a classic recipe you can make anytime!
Uses Overly Ripe Bananas: I love baking with overly ripe bananas because it not only eliminates food waste, but you also get a sweet treat in the process! While eating overly ripe bananas are not ideal, they are ideal for baking. When bananas ripen, the starches turn to sugars. This makes them sweeter, softer, and easier to mash up into baked goods.
Great Gift: I love giving banana bread as a gift because it's easy to make ahead of time, it wraps up easily, and everyone loves banana bread. So, you can't go wrong with bringing this as a hostess gift, a gift to your neighbor for doing you a favor, or just a simple act of kindness to a friend. And this recipe is perfect for gifting as it doesn't have any nuts or anything else, that way you're not worried about allergies of the person you're gifting it to.
Ingredients
Homemade Organic Dark Brown Sugar
Lafaza Organic Ground Vanilla Bean
Ripe Organic Bananas
Organic Valley Heavy Whipping Cream
Frontier Co-Op Organic Korintje Cinnamon
Tools Needed
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line a 1-pound loaf pan with parchment paper, letting it fold over the sides for easier removal.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, dark brown sugar, cane sugar, bananas, and vanilla extract.
Add the eggs and cream and mix on low until combined.
Add cake flour, baking powder, cinnamon, and sea salt into the mixing bowl in that order. Mix on low until combined, and you have a smooth batter.
Step 3
Pour the batter into the loaf pan and spread out evenly. Bake for 1 hour or until a wooden pick inserted in center comes out clean. Once the loaf has cooled, remove it from the pan. (If you are baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking time).
FAQ's
When bananas ripen, the starches turn to sugars, making bananas sweeter and better for baking all kinds of things such as banana bread, cake, cupcakes, cookies, and more!
Yes! You can easily make banana bread gluten free be swapping out the all purpose flour for a gluten free flour blend. In the Notes at the bottom of the recipe, I list top choice for gluten free flour and know that works with this recipe.
Yes! You can make banana bread at high altitude. Always be sure you are using a high altitude recipe though. All my recipes are tested at high altitude and can be made anywhere above 5,000 feet with just one simple adjustment to the baking time. Check the Notes at the bottom of the recipe for the high altitude adjustment.
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Plain Banana Bread
Ingredients
- 113 grams salted butter (softened)
- 113 grams dark brown sugar (packed)
- 57 grams cane sugar
- 1 teaspoon vanilla extract
- 2 large bananas (very ripe)
- 2 large eggs (room temperature)
- ¾ cup heavy whipping cream (room temperature)
- 170 grams cake flour
- ¾ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
Instructions
- Preheat the oven to 350°F. Line a 1-pound loaf pan with parchment paper, letting it fold over the sides for easier removal.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, dark brown sugar, cane sugar, bananas, and vanilla extract.
- Add the eggs and cream and mix on low until combined.
- Add cake flour, baking powder, cinnamon, and sea salt into the mixing bowl in that order. Mix on low until combined, and you have a smooth batter.
- Pour the batter into the loaf pan and spread out evenly. Bake for 1 hour or until a wooden pick inserted in center comes out clean. Once the loaf has cooled, remove it from the pan.
- Store in an airtight container for up to 7 days.
Notes
Nutrition
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