Description
Bobby Flay’s banana bread combines rich, moist ingredients with a signature twist of cinnamon and brown sugar. Generous slices promise comfort and classic American home-style baking pleasure you’ll savor with each delightful bite.
Ingredients
Scale
- 2–3 medium peeled bananas (about 1 ¼ to 1 ½ cups mashed)
- 1 ½ cups (205g) all-purpose flour
- ¾ cup (150g) sugar
- ⅓ cup (76g) butter, unsalted or salted, melted
- 1 large egg, beaten
- 1 tsp vanilla extract
- ½ tsp baking soda (not baking powder)
- 1 pinch salt
Instructions
- Preparation: Grease an 8 × 4 inch loaf pan and preheat oven to 350°F, ensuring uniform heat distribution for optimal baking.
- Banana Mixture: Mash ripe bananas into a smooth, creamy consistency in a large mixing bowl, then blend in melted butter until fully incorporated.
- Dry Ingredients: Sprinkle salt and baking soda over the banana-butter mixture, then integrate granulated sugar and whisk the egg with vanilla extract, creating a homogeneous wet base.
- Flour Integration: Gradually sift all-purpose flour into the wet ingredients, stirring carefully to prevent lumps and maintain a smooth, consistent batter without overmixing.
- Baking Process: Pour the batter into the prepared loaf pan, spreading evenly and smoothing the surface. Bake for 55-65 minutes, covering with aluminum foil if the top browns too quickly while the interior remains undercooked.
- Doneness Check: Test bread with a wooden skewer; remove from oven when it comes out with minimal dry crumbs and no wet batter streaks.
- Cooling and Serving: Let the banana bread rest in the pan for 10-15 minutes, then transfer to a wire rack to cool completely. Slice with a serrated knife and serve at room temperature.
Notes
- Ripeness Matters: Use bananas with dark brown or black peels for maximum sweetness and deeper banana flavor.
- Prevent Overmixing: Stir flour gently to avoid developing gluten, which can create a tough, dense bread texture.
- Foil Trick: Cover bread with aluminum foil if browning too quickly, protecting the crust while ensuring even internal cooking.
- Cooling Technique: Let bread rest in pan briefly, then transfer to wire rack to prevent soggy bottom and maintain crisp edges.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg