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Banana Bread

Added by kye in france | Tue 10 Mar 2009 @ 13:00

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If you are like me almost every time I buy bananas a few (not enough though to make this bread) will turn brown before I get around to eating them. Instead of throwing them away simply slip them into a plastic bag and place them into the freezer until you have enough for baking. You can also peel and mash them, stir in 1 teaspoon lemon juice for each banana, and freeze in an airtight container or bag. They will keep about six months in the freezer.

Ingredients
Recipe:

1 cup (115 grams) walnuts or pecans, toasted and coarsely chopped (optional)

1 3/4 cups (245 grams) all-purpose flour

3/4 cup (150 grams) granulated white sugar

1 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

2 large eggs, lightly beaten

1/2 cup (113 grams) unsalted butter, melted and cooled

3 ripe large bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)

1 teaspoon pure vanilla extract

Garnish: (Optional)

1 large banana, sliced or dried banana chips

Method
Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of loaf pan. Set aside.

Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.

In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside.

In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) Scrape batter into prepared pan and place the slices of banana on top of the batter for garnish. Bake until bread is golden brown and a toothpick inserted in the center comes out clean, about 55 to 60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen.

tried this recipe or a similar one? share your tips...

1. by katie on Wed 28 Nov 2012 @ 02:44

Great recipe, everyone loved it. hoping for it to rise a bit more though. Any suggestions? If i used self raising flour would it help i to rise a bit more or would it change the taste or texture at all?

2. by Lorraine on Fri 09 Nov 2012 @ 13:19

What size loaf tin should I use?

3. by Anita on Fri 02 Nov 2012 @ 10:54

The absolute best banana bread recipe ever, and believe me, I've tried quite a few!!!

4. by ashlyn amichan on Thu 26 Apr 2012 @ 14:02

FANTASTIC RECIPE....u gotta love Jamie's recipes...easy to follow and turns out fab...thanks JO! Ash

5. by Amyn on Sun 27 Feb 2011 @ 11:15

Very good recipe Kye... can't wait to bake.. Thank you!!

6. by penguin on Tue 08 Feb 2011 @ 17:18

you guys do realize this isn't a Jamie Oliver recipe...its a member of this website...

7. by anesi on Sat 08 Jan 2011 @ 21:12

thanks jamie it came out gourgeus if dats hw u spell it

8. by Leigh on Tue 14 Dec 2010 @ 14:05

Thanks Jamie...best Banana Bread ever! I substituted the nuts for dried mixed fruit and sprinkled sugar on the top before baking....delicious! :-)

9. by mummymagick on Mon 22 Nov 2010 @ 09:42

Yum gotta try this!

10. by Biby on Sat 30 Oct 2010 @ 09:40

Here u go

11. by Mary Aris on Mon 31 May 2010 @ 13:34

Thank you, Jamie! :O) Just want you to know that I watch all your shows and make your recipes. I love cooking! I also have your game (What's Cooking: Jamie Oliver) on my Nintendo DS. This is a great recipe!

12. by Delores on Fri 14 May 2010 @ 21:07

I have 17 (count 'em!) bananas all spotted like dalmatians! So, I'm going to make bread out of them all and freeze the loaves. In years past, I substituted up to half of the butter in the recipe with applesauce which reduces the fat and makes a nice heavy texture. This time I will also use some stevia for the sugar and see how that works. I won't feel so guilty for eating the delicious banana bread!!

13. by nicole van rooyen on Thu 08 Apr 2010 @ 18:33

i added a handful of choc chip drops - very good

14. by isobelle on Sun 14 Feb 2010 @ 17:27

just off to make this banana bread wish me luck... any last minute tips anyone?

15. by Grace Appleford on Sat 13 Feb 2010 @ 01:06

I love this banana bread. I put some nut meg in as well and it works really well. It is delicious!!!!!!!!

16. by jan on Thu 11 Feb 2010 @ 04:31

Fresh out of the oven. Had to use brown sugar. I added a little fresh nutmeg as well. Chunky chopped almonds and walnuts. Ooooh, it's delicious!

17. by Sharon Burgess on Sat 16 Jan 2010 @ 21:29

In the oven, smells awesome, looks delicious and I am oh so excited! Much pressure from my 7 year old son to get a banana bread recipe that is a winner. Meant to ring Granny Bev and get her recipe but it's early Sunday morning and I didn't want to bother her. Never thought to garnish it with cut banana before and I think it's going to be a hit. Thanks Jamie, you're the man.

18. by Siobhan on Sun 15 Nov 2009 @ 01:08

LOVED this recipe! I'm making it for the second time this week right now, I can't get enough! Delish! Kudos to you!

19. by Nina on Mon 31 Aug 2009 @ 13:26

With 15 odd black/brown bananas in the fruit bowl - I could only turn to one thing 'nana bread. I am very pleased with the results,it looks great, I have never had a banana bread rise so high, however, the fresh bananas on the side/edges of the pan are a little overdone and taste bitter. I used pumpkin seeds and walnuts for my first bread, ran out of granualted sugar for the second bread so have used caster sugar which is in the oven as I type - fingers crossed.

20. by BonnieFaversham on Wed 05 Aug 2009 @ 04:01

I made this yesterday and it was delicious! I didnt have any nuts but I put in some chopped dates instead which was great!

21. by Babaloo on Mon 27 Jul 2009 @ 15:16

Made this today and it turned out great. Didn't have walnuts or pecan handy, so I used hazelnuts (roasted). Bashed them rather than chop, so have very chunky bits of nut. I used fresh banana slices for topping and they turned out very sweet and chewy through the baking, very yummy!

22. by PAM FERRANTE on Tue 10 Mar 2009 @ 14:12

just wanted to say that i have my own recipe but i will be trying yours.i use demerera sugar instead ot white granulated and i grease the tin with butter and demerera sugar which adds a different texture.