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Sliced banana bread loaf with a golden split top on a wooden board beside a linen napkin
Ben Lewis

Banana Bread

A tender brown sugar banana loaf built on 340 g of mashed fruit, made with 10 ingredients in one 9 by 5 inch pan.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling 40 minutes
Total Time 2 hours
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 3 medium overripe bananas mashed to 340 g (about 1 1/2 cups)
  • 1/2 cup 113 g unsalted butter, melted
  • 3/4 cup 160 g light brown sugar, packed
  • 2 large eggs 100 g without shells, at room temperature
  • 1/4 cup 60 g plain whole milk yogurt
  • 1 teaspoon 5 ml vanilla extract
  • 2 cups 250 g all purpose flour
  • 1 teaspoon 5 g baking soda
  • 1/2 teaspoon 3 g fine salt
  • 1/2 teaspoon 1 g ground cinnamon

Method
 

  1. Preheat to 350°F (175°C) and line a 9 by 5 inch pan with a parchment sling.
  2. Mash the bananas in a bowl on a scale until it reads 340 g.
  3. Beat the cooled butter, sugar, eggs, yogurt and vanilla into the mash.
  4. Whisk the flour, soda, salt and cinnamon in a small bowl.
  5. Fold in the dry ingredients with about 12 strokes, leaving flour streaks.
  6. Level the batter in the pan and thump it twice on the counter.
  7. Bake 60 to 65 minutes, until a thermometer in the center shows 205°F (96°C).
  8. Cool 15 minutes in the pan, then 25 minutes on a rack.
  9. Cut into 1 inch (2.5 cm) slices with a serrated knife.

Notes

Weigh the mash to 340 g. No scale: press the mash lightly into a 1 1/2 cup measure and level it.
Out of yogurt: use sour cream at the same weight.
Bake a day ahead for cleaner slices and a rounder flavor.
Storage Notes:
Wrap the cooled loaf and keep it up to 3 days at room temperature in a kitchen under 77°F (25°C).
Refrigerate wrapped for up to 5 days and let slices come to room temperature before eating.
Freeze sliced, with parchment between slices, for up to 3 months.