Banana bread is oh-so-simple… yet like many simple recipes, requires a few out of the ordinary ingredients to bring it from potentially boring to memorable. A hint of spice, honey for sweetness and moist texture, and one final touch—a few spoonfuls of jam—distinguish this tasty bread from run-of-the-mill versions.

Đang xem: Joy'S Easy Banana Flour Bread Recipe


8 tablespoons (113g) unsalted butter, at cool room temperature 2/3 cup (142g) light brown sugar or dark brown sugar, packed 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1 1/2 cups (340g) bananas, mashed 3 tablespoons (64g) apricot jam or orange marmalade, optional but tasty 1/4 cup (85g) honey 2 large eggs 1/2 cup (57g) chopped walnuts, optional
In a large bowl, combine the butter, sugar, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt, beating until smooth.

Add the mashed bananas, jam, honey, and eggs, again beating until smooth.

Spoon the batter into the prepared loaf pan, smoothing the top. Let it rest at room temperature for 10 minutes.

Bake the bread for 45 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning.

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Bake for an additional 25 minutes (20 minutes if you”re baking in a tea loaf pan). Remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean, with a few wet crumbs clinging to it. The tester shouldn”t show any sign of uncooked batter. If it does, bake the bread an additional 5 minutes, or until it tests done.

Allow the bread to cool for 10 minutes in the pan. Remove it from the pan, and cool it completely on a rack.

Tips from our Bakers
Be sure to use ripe bananas; their peels should be bright yellow, with no green showing at all, and beginning to turn brown. For more pronounced banana flavor, use extra-ripe bananas, ones whose peels are mostly black-brown.
An easy way to mash bananas is to peel, cut into chunks, and place in a zip-top plastic bag, leaving about 1/4″ open at the top of the bag for air to escape. Gently knead/flatten/squash the banana chunks with your fingers.

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For a reduced-sugar version of this bread, cut the brown sugar in half, to 1/3 cup. For an even greater reduction, use just 2 tablespoons brown sugar. Each version will retain its moist texture, and taste fine — simply less sweet, more banana-y.
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