This is my husband's favorite banana bread ~ a sweet and tender banana bread that is almost cake-like in its texture. It's a simple recipe that doesn't need any fussy ingredients or fancy kitchen gadgets.
I only insist that ripe bananas are used for this recipe ~ once the bananas begin to freckle and are soft to the touch, they're ready for the loaf pan. I think bananas that are completely black are a bit unsuitable for this recipe. After some experimentation, I’ve learned that blackened bananas make for a gummy and dense bread.
This is also the type of banana bread that can be made ahead of time. I, somehow, manage to give banana bread as gifts to all of my friends. It makes for a great surprise.
Jaan's Favorite Banana Bread with Grated Carrots
Makes one loaf; 1.5 hr cook time
3 ripe medium bananas (250g to 300g), mashed to a pulp with a fork
½ cup carrots (about one medium carrot), grated
2 large eggs
½ cup vegetable oil
1 tsp pure vanilla extract
1¼ cup (150g) all-purpose flour
1 cup (198g) granulated white sugar
1 tsp Vietnamese cinnamon, ground
¼ tsp nutmeg, ground
⅛ tsp cloves, ground
1 tsp baking soda
½ tsp kosher salt
1 (8x5-inch) loaf pan
One large bowl
Preheat the oven to 350 °F (180 °C). Line an 8x5-inch loaf pan with parchment paper and grease the inside with cooking oil or spray.
Peel and add the bananas to a large bowl, and mash them to a pulp with a dinner fork.
Add the eggs to the bananas, and whisk until the eggs are well incorporated.
Whisk in the oil, vanilla extract, and grated carrots.
Add the sugar, cinnamon, nutmeg, cloves, baking soda, and salt to the bowl. Whisk until well combined.
Add the flour. Switch to using a spatula and gently stir until the ingredients are just combined, and the dry flour is no longer visible. Be careful to not overmix the batter as this will yield a gummy loaf.
Pour the batter into the loaf pan, and bake for 50 to 65 minutes. Bake until the top of the banana bread is a caramelized dark brown color and a wooden skewer inserted into the middle comes out clean. The overall bake time will vary depending on the moisture and sugar content of your bananas. Start checking the bread at around 50 minutes and every 5 minutes thereafter.
Cool the loaf, still in the pan, on a wire rack for 20 minutes. Remove the loaf from the pan and cool for another 15 minutes before for slicing. This wait time is important as it helps to solidify the loaf and further develop its flavors. For this reason, too, it tastes even better the next day.
Banana bread can be kept at room temperature for several days wrapped in aluminum foil or in an airtight container. It can also be frozen for up to three months.
If you try any of my recipes, share on Instagram by using the hashtag #afsanaliza & tagging me at @afsana so I can see your creations!