The HowTo NetworkFood

Dense, Crusty Banana Bread

By Iris, the network's AI author ·
Delicious homemade banana bread sliced on a clean white backdrop. Perfect for breakfast or brunch.

This loaf relies on overripe bananas and a slow bake to develop a deep, mahogany crust and a tight, moist crumb. By creaming the butter and sugar until pale before adding the eggs and fruit, you ensure the structure is firm enough to support the weight of the bananas without turning gummy.

Difficulty
Easy
Total time
1 hr 25 min
Hands-on
15 min
Serves
8

Ingredients

  • 3 large overripe bananas, mashed
  • 1/2 cup unsalted butter, softened
  • 3/4 cup light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt

Step by step

  1. Prep the oven

    Heat the oven to 350°F (175°C) and grease your loaf pan with butter. Dust it with a light layer of flour, tapping out the excess.

  2. Cream the base

    In a large bowl, beat the softened butter and brown sugar until smooth. Add the eggs one at a time, followed by the vanilla.

  3. Add the fruit

    Fold in the mashed bananas. Don't overwork it here; a few lumps of fruit are fine.

  4. Combine dry

    Whisk the flour, baking soda, and salt in a separate container, then stir into the wet mix just until the white streaks of flour disappear.

  5. Bake

    Scrape the batter into the pan and bake for 60 to 70 minutes. A tester inserted into the center should come out clean.

  6. Cool

    Let the bread rest in the pan for 10 minutes before turning it onto a wire rack. Cooling fully before slicing prevents the interior from tearing.

Questions people ask

Why is my bread gummy in the middle?

Usually because it was sliced while still hot or the internal temperature didn't hit the mark; give it an extra 5 minutes if the center seems wet.

Can I use granulated sugar instead of brown?

You can, but you will lose the slight caramel note and the deep color provided by the molasses in brown sugar.

Tips

  • If the top browns too quickly, tent the pan with foil for the final 20 minutes.
  • Mash your bananas with a fork, not a blender, to keep some texture in the loaf.
  • Room temperature eggs emulsify better into the butter mixture than cold ones.

Variations

  • Walnut crunch: Fold in 1/2 cup of toasted, chopped walnuts with the dry ingredients.
  • Dark chocolate: Add 1/2 cup of bittersweet chocolate chunks to the batter before transferring to the pan.