Classic Banana Bread

One of the first recipes I made when I tried my hand at baking was Banana Bread. And for some reason, I was repulsed by the idea of using eggs in my baking. Don’t get me wrong. I love eggs otherwise. A fluffy anda bhurji is one of the first things I learnt to cook. But the reason I was wary of eggs is because I hate eggy baked goods. So when I started baking, I was really fascinated with the idea of baking cakes, breads and cookies at home that did not use eggs.

Putting those Ripe Bananas to good use

My Banana peanut butter Oat mug cake was partly inspired by my original Banana bread recipe that I had been making ever since we got the first oven in our house. Over the years, I have shared that recipe over email with many friends, family members and even one of my professors. They have come back saying that they were very pleased with the results. I think the popularity also lies in the fact that making a Banana Bread is a great way to use Bananas that are over-ripe and the ones that every one refuses to eat.

Over-ripe bananas are like gold for Banana Bread! So use only those. My old go-to recipe for Banana Bread is eggless and uses a bit of aata and sooji (because why not?) and even homemade butter. But that did not result in a bread that would rise enough. The result was still yummy but it wasn’t the best. That recipe has now been replaced with another version that uses eggs and all purpose flour.

Is it better than the best?

This version finds inspiration in this BA’s Best Banana Bread recipe video by Carla Lalli Music. My version uses cinnamon, vanilla and walnuts while Carla leaves it to the baker about these additional ingredients. I don’t own a stand mixer so I do beat the eggs and sugar by hand. But I find that using dark brown sugar does not require crazy arm workouts to break down. Oh, and did I mention, that my version is dairy-free? It is! Not that I mind dairy. I love butter. It is just that I love to use Olive Oil in cakes. So maybe, it is better than the best. I’ll leave it to you to decide.

So let’s make this Classic Banana Bread

Prep Time – 20 minutes; Active Cooking Time – 35-40 minutes; Total Time – 60 minutes

Yields – 1 loaf, Serves- 5-6

Ingredients

• All purpose flour, 1 1/3 cups
• Baking Powder, 1 teaspoon
• Baking soda, 1 teaspoon
• Salt, 1/2 teaspoon
• Cinnamon powder, 1 teaspoon
• Dark Brown Soft Sugar, 3/4 cup
• Large eggs, 2 (room temperature preferably)
• Extra Virgin Olive Oil, 3/4 cup
• Vanilla extract, 1 teaspoon
• Extra Ripe Bananas, 2 large
• Demerara Sugar, 1 teaspoon (optional, for sprinkling)
• Walnuts, a handful, roughly chopped

Equipment required

• Baking sheet
• Loaf pan
• 1 large whisk
• 2 large and 1 medium sized bowls
• Oven thermometer (optional, but recommended)

Method

Start by gathering all the ingredients.

Heat your oven to 350 degrees Fahrenheit while you prepare the batter.

But first, prepare your loaf pan. Coat the inside of the pan with a few drops of oil. Cut a baking sheet for the length of the pan. Ensure that there is some overhang on the sides. Keep the pan aside and start work on the batter.

Start by measuring the dry ingredients. Please note that not all dry ingredients go together in this recipe.

In a large bowl, mix together all purpose flour, salt, baking powder, baking soda and cinnamon powder. Use a dry fork or whisk to mix this together and break any lumps. Add half of the roughly chopped walnuts and leave the rest for the final sprinkle. Keep this mix aside.

In another large bowl, measure and add the dark brown soft sugar, Extra Virgin Olive Oil and vanilla extract. You can use regular granulated sugar instead too but that will not give your bread a lovely brown colour.

Using a whisk, beat the mixture together to mix.

Next, add one whole egg at a time and beat together to mix. Once both eggs have been added, beat this wet mix till you don’t see any sugar crystals. You will also notice that on constant beating, the mix gets fluffier and slightly lighter in colour. Keep aside.

Finally, in the smaller bowl, add peeled ripe bananas. Use a fork to press and mash the bananas till they become a glossy mush.

Now comes the mixing of these three parts- the dry mix, the wet sugar egg oil mix and the mashed bananas.

Start incorporating the dry mix into the wet little by little. Be gentle and don’t over mix since we don’t want to form gluten. Alternate by mixing in the mashed bananas and the dry mix. Fold the mixture in gently till you see less and less of the dry flour mix.

Pour the prepared batter into the loaf pan.

Finally, sprinkle a teaspoon of Demerara sugar on top followed by the remaining chopped walnuts. The loaf pan can now go into the heated oven.

Ensure that the temperature is correct and let this bake at 350 degree Fahrenheit for 35-40 minutes, checking around the 25 minute mark.

Note: My oven is not accurate and does not maintain an even temperature. I recently purchased an oven thermometer that helps me tell the actual temperature in the oven. I rely only on this thermometer while baking and a lot of my baking is at it’s mercy. What I’m saying is that each oven is different and it has it’s hotspots. If you think your oven does not regulate temperature accurately, then check frequently so as to not burn your food. I have learnt the hard way. But this thermometer really helps.

Check the banana bread by using a toothpick. If it comes out clean, the Banana Bread is done. If not, then stick it in the oven for 5-7 more minutes. But do not forget to check.

Mine got a bit charred on the top this time thanks to me forgetting to check the loaf. I shaved the top gingerly using a serrated knife and voila!

Enjoy this delicious Banana Bread with your evening tea or coffee with your loved ones.