Can I add nuts or chocolate chips?

Absolutely. You can fold in about 3/4 cup of finely chopped walnuts, pecans, or mini chocolate chips if you’d like.

Can I make this gluten free?

Yes! A 1-to-1 gluten-free baking flour works very well in this recipe. I like Bob's Red Mill (the blue bag) or King Arthur measure for measure.

Can I make this with brown butter?

Yes! Brown the 1/2 cup of butter and then pour into a measuring glass. Drop in 1 additional tablespoon of butter and allow it to cool slightly before use.

Why did my banana bread sink in the middle?

This is usually caused by underbaking the loaf, especially if you're using a glass or ceramic baking dish as these need longer bake times and often produce uneven baking. Make sure to bake until a toothpick comes out with a few moist crumbs. Most importantly, measure level cups for every ingredient - especially the bananas! If too much banana or sugar is added, it can weigh down the loaf and cause sinking.

How should I store banana bread?

Store the loaf in an airtight container at room temperature for up to 4 days. You can also wrap slices tightly and freeze for up to 3 months.

Classic Banana Bread - Butternut Bakery

Classic Banana Bread

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Author: Jenna Barnard
Total Time: 1 hour 50 minutes
Yield: 10 slices

Description

This classic banana bread is incredibly moist, soft, and full of rich banana flavor. Made with ripe bananas, melted butter, Greek yogurt, and a hint of cinnamon, it bakes into the perfect cozy loaf with a tender crumb and golden sticky top. It’s easy to make and even easier to love!

Ingredients

Banana Bread

1 1/2 cups (380g) ripe mashed banana (3 bananas, depending on size), measured
1/2 cup (100g) packed light brown sugar
1/3 cup (67g) granulated sugar
1/2 cup (112g) unsalted butter, melted
2 large eggs
1 tsp vanilla extract
1/2 cup (120g) sour cream or 2% Greek yogurt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp kosher salt
1 1/3 cups (172g) all-purpose flour or 1-to-1 gluten-free baking flour

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Instructions

Banana Bread

Preheat the oven to 325F and grease a 9×5 loaf pan (use 1.25lb, not a 1lb pan, and avoid glass, ceramic, or dark metal pans). Line with a sheet of parchment paper to cover the bottom and two long sides with some overhang for easy removal.
In a large bowl, whisk together the mashed and measured banana, brown sugar, sugar, and butter. Once combined, whisk in the egg, vanilla, and sour cream until smooth, followed by the baking soda, cinnamon, and salt until evenly blended.
Add in the flour and whisk until just combined. Pour into the loaf pan and spread even. Bake for 50 minutes to 1 hour or until evenly puffed with a center crack and golden around the edges. Stick a toothpick in the center to test for doneness. Expect the loaf to flatten out as it cools.
The loaf can be enjoyed fully cooled or slightly warm. Just lift out, slice, and enjoy!

Equipment

9×5 Loaf Pan

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Notes

MUFFINS – This recipe can also make 18 muffins filled with 1/4 measuring cup. Bake at 350F for 20 to 23 minutes.

Prep Time: 20 minutes
Cooling Time: 30 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Find it online: https://butternutbakeryblog.com/banana-bread/

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