Banana Bread

Equipment

1 standard loaf pan
2 mixing bowls

Ingredients

170 g unsalted butter softened, approx. ¾ cup (1½ sticks)
223 g brown sugar approx. 1 cup + 2 tablespoons
72 g white sugar approx. ⅓ cup + 1 tablespoon
340 g mashed ripe banana (about 3 medium bananas)
2 eggs
6 g vanilla paste or vanilla extract (about 1¼ teaspoons)
6 g molasses approx. 1 teaspoon
250 g all-purpose flour about 2 cups
5 g baking soda 1 teaspoon
5 g salt 1 teaspoon
140 g buttermilk 1/2 cup
½ cup walnuts chopped, optional
¼ cup maple syrup to pour over the hot loaf after baking
Flaky sea salt for finishing

Instructions

Preheat oven to 300℉.
Grease and line a 9×5-inch loaf pan with parchment paper.
Cream the softened butter with both sugars and molasses until light and fluffy.
170 g unsalted butter, 223 g brown sugar, 72 g white sugar, 6 g molasses
Add the mashed banana and mix until combined.
340 g mashed ripe banana
Add the eggs and vanilla, then mix again. (The butter mixture will look split.)
2 eggs, 6 g vanilla paste
In a separate bowl, whisk together the flour, baking soda, and salt.
250 g all-purpose flour, 5 g baking soda, 5 g salt
Combine the dry ingredients with the wet ingredients.
Add the buttermilk in two additions, mixing thoroughly after each addition.
140 g buttermilk
Stri in the walnuts. Skip this step if you are omitting the walnuts.
½ cup walnuts
Pour the batter into loaf pan.
Bake at 300℉ until deeply golden and firm to the touch (about 1 hour and 25 minutes), or until the center reaches 200–205℉.
Immediately after removing the loaf from the oven, slowly pour the maple syrup evenly over the top. It will absorb quickly, so use a pastry brush to spread it around as needed.
¼ cup maple syrup
Sprinkle the top with flaky sea salt.
Flaky sea salt
Allow the bread to cool completely before slicing.

This banana bread will come out of the oven with a cakey texture. After it cools completely, it will set up and give you that perfect chew like bread.

Nutrition

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