Banana Bread Recipes
About this recipe
Banana bread is a beloved classic, and in this video, we get to explore three different takes on it. Each recipe uses simple ingredients but varies in technique and flavor, making it fun to see which one comes out on top!
The creator tests these recipes to find out which one is the best, sharing tips and insights along the way. Whether you're a banana bread novice or a seasoned baker, there's something to learn from this quick and engaging comparison.
Ingredient notes
- For the first recipe, use 2 1/3 cups of mashed bananas, or about 5 medium bananas if you prefer not to measure.
- In the second recipe, you can reduce the salt from 1 teaspoon to 1/4 teaspoon to avoid a salty taste.
- The third recipe suggests using 1/2 cup of sour cream or yogurt, and you can also add 1/2 cup of chopped walnuts, although they can be skipped if desired.
Tips from Whisk Takers’s video
- Use very ripe bananas for maximum flavor and sweetness.
- Mix the wet and dry ingredients just until combined to prevent overmixing, which can lead to dense bread.
- Lightly grease the loaf pan to help with easy removal after baking, but if using a silicone mold, greasing is not necessary.
Good to know
- How long does it take to bake the banana bread?
- Bake at 325°F (165°C) for about 70 minutes, or until a toothpick comes out clean.
- What should I do if I don't have a banana masher?
- You can use a fork to mash the bananas into a nice, squishy mush.
- How can I avoid over-browning the bread while baking?
- You can cover the bread with foil partway through the baking time.
- What size loaf pan should I use?
- The creator uses a 9x5-inch (approximately 23x13 cm) loaf pan.
No life story here — the video and the recipe are the whole point. All credit to Whisk Takers: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Start with two cups of all-purpose flour.
- 2
Add a teaspoon of baking soda and 1/4 teaspoon of salt.
- 3
Crack two eggs into a separate bowl and whisk well.
- 4
Mash 2 1/3 cups of ripe bananas (or about 5 medium bananas).
- 5
Mix the mashed bananas with the eggs.
- 6
In another bowl, mix 3/4 cup of brown sugar with 1/2 cup of softened butter until combined.
- 7
Pour the banana-egg mixture into the butter-sugar mixture and stir until well combined.
- 8
Combine the wet and dry ingredients, mixing just until combined to avoid overmixing.
- 9
Grease the loaf pan and pour the batter in, leaving some space at the top.
- 10
For the second recipe, mix 1 cup of sugar with 1/4 cup of melted butter and 1 egg until smooth.
- 11
Mash 3 ripe bananas and add to the mixture, then combine with 1 1/2 cups of flour, 1 teaspoon of baking soda, and 1 teaspoon of salt (consider reducing salt to 1/4 teaspoon).
- 12
For the third recipe, mix 1/2 cup of melted butter with 1 cup of sugar and add 2 eggs and 1 teaspoon of vanilla extract.
- 13
Combine with 1 1/2 cups of flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt (consider reducing salt to 1/4 teaspoon).
- 14
Add 1/2 cup of sour cream (or yogurt) and 1/2 cup of chopped walnuts, then mix in 2 mashed bananas.
- 15
Pour the batter into a greased loaf pan and tap to even it out.
- 16
Bake at 325°F (165°C) for about 70 minutes, or until a toothpick comes out clean.
Heads up — we had to guess a little:
- The quantity of bananas for the first recipe was inferred based on the description of using 5 medium bananas as an alternative to measuring.
- The salt amount for the second and third recipes was inferred based on the creator's suggestion to reduce it.
Credit where it’s due: this recipe was transcribed from Whisk Takers’s original video on YouTube. Follow them there — it’s their dish.
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