Banana Breads Are Just Classic
The best part of banana bread is that gooey sticky almost caramelized top it gets, and that moist center. This classic banana bread recipe is simple and complimented with walnuts and warm spices, cinnamon and nutmeg. This bread pairs well with butter, jam, or even honey given that there is honey in the recipe already.
This classic banana bread recipe is easy to make with the help of a stand mixer. It’s a one bowl plan and the only problem I have is forgetting to leave that stick of butter out overnight to get to room temperature. Maybe not the case for you, but I don’t ever leave butter out because I don’t want it to go rancid too fast.
🔪Kitchen Equipment
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- Digital Scale – $49.99 (Food52)
- Stand Mixer – $449.99 (Target)
- Spatula – $10.99 (Target)
- Loaf Pan – $56 (Food52)
- Cooling Rack – $34 (Food52)
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📜Kitchen Notes
- No need to mash the banana prior, cut them up into pieces and the stand mixer will do it for you
- Bananas’ peel should e bright yellow with no green showing before using.
- The type of honey and cinnamon to use is entirely up to you. I use a Ceylon cinnamon because I like the flavor as it is a bit more delicate than the ones in the store and the honey I use is from my local beekeepers, Boston Honey Company
Classic Banana Bread
This banana bread recipe is a good base layer and flexible to add other ingredients in like seeds, nuts, fruit, etc.
- kitchen scale
- stand mixer
- Spatula
- loaf pan
- cooling rack
- 113 grams butter (unsalted, room temperature)
- 142 grams light brown sugar
- 7 grams vanilla extract
- 0.2 grams nutmeg (ground)
- 2 grams cinnamon (ground)
- 5 grams baking soda
- 4 grams baking powder
- 6 grams salt (kosher)
- 330 rams banana (ripe, peeled weight)
- 30 grams honey
- 2 eggs (large)
- 270 grams all-purpose flour
- 57 grams walnuts (chopped)
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Preheat oven to 325 F / 163 C
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Grease your baking vessel
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In a bowl of a stand mixer with a paddle attachment, combine the butter, sugar, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt. Beat until smooth, about 5 minutes
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Cut the bananas in pieces and add them to the bowl mixing on low with the honey and eggs
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Add the flour, then the walnuts, stirring just until smooth
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Spoon the batter into the prepared loaf pan, smoothing the top. Let it rest at room temperature for 10 minutes
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Bake the bread for 45 minutes, then gently lay a piece of tin foil or cover, to prevent over-browning
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Bake for an additional 20-25 minutes
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Remove the bread from the oven and run the toothpick test
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If signs of an unbaked bread, bake for another 5 minutes
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Allow bread to cool for 10 minutes in the pan. Remove it from the pan and cool it completely on a rack
- Bananas should bright yellow to browning for deeper banana flavor. No green
- No need to mash the bananas prior. Cut them up into pieces and the stand mixer will do the rest
📸 Did you make this too?! Sharing is caring, so tag @foxandfeast, #foxandfeast, and don’t forget to follow!✨
