Updated: Feb 9
Let's make delicious, moist banana bread in one bowl. Banana bread is a wonderful snack cake you can bake, to use up your ripe bananas. The recipe can be elevated from a classic mommy's snack cake to a gourmet layered banana trifle! The trick to banana bread is to ensure your bananas are extra ripe! Baker Mary lets her bananas turn completely dark brown before she starts making this classic recipe.
Convenient baking should not take your time away, nor should it put a dent in your wallet. Baker Mary hates seeing banana bread recipes that requires additional ingredients that you have to go buy. "Ughhhh... Now I need to buy sour cream to make banana bread?" It is a continuous cycle of using up leftover produce by buying additional ingredients. That is not smart baking.
Baker Mary's banana bread recipe, relies on the ripeness of the bananas and the appropriate cake pan. If you follow these two principles you will create the easiest, delicious and cost efficient banana bread.
Baker Mary likes baking her banana bread in 8 inch tube cake pan. Banana breads are denser batters due to the fact the main ingredient is bananas. Denser batters in cakes tend to take longer to bake. When baking a cake with a hollow aluminum tube, heat gets transferred to the batter more, which ensures a quickly, baked cake that's moist. We always assumed baking banana bread in a rectangle, classic loaf pan was the best. But why? Because grandma said so? These loaf tins take forever to bake a banana cake. Worse that that, the batter in the center is a gummy, mushy mess. We convince ourselves, "That's just a piece of banana!" ITS RAW!
Crown Cookware's angel cake pans are perfect for baking banana bread because these pans guarantee your cakes to rise and bake evenly thanks to its pure, food-grade, hollow, aluminum tube construction. Manufactured in Canada, and made with pure, food-grade aluminum. It does not get better than that!
Why should you use overripe bananas to make banana bread? Did you know the longer bananas ripen, the starches inside the bananas turn into natural sugars. This means the older the banana, the sweeter it gets. It provides sweetness to the cake but also moisture. The more sugar added in a baked good that results in a moister product with deep caramelization.
Bananas flavor evolves during the ripening process. A green bananas certainly does not taste the same as yellow banana, and a yellow banana is not quite the same as a ripe one. Ripe bananas flavor profile is a rich, roasted caramel flavor with hints of sweet honey dew melon.
2 ½ cups of flour
½ tsp B/P
1 1/4 tsp soda
1 tsp salt
482 g Bananas ( 4 bananas)
2 1/2 cups granulated sugar
2 Tbsp lemon juice
½ cup oil
Preheat oven to 330F
Grease a 8” Crown Cookware Angel Cake Pan with vegetable oil.
In a bowl mash ripe bananas with lemon juice and vanilla extract.
Add eggs, oil, and granulated sugar.
In a separate bowl mix flour, baking powder, salt and soda.
Add dry ingredients to the wet. Mix thoroughly. But do not over mix.
Pour into a greased angel food cake pan and bake for 35 min or until a toothpick inserted comes out clean.
Once baked, leave to rest on the cooling rack for 20min. Then unmold. Cool down for 1 hour. Decorate with any glazes your palette desires.
There you have it, a delicious banana cake in less than10 minutes. The finished result should be moist with a subtle sweetness, and hints of butterscotch notes. If you want to elevate this recipe you can add dark chocolate chips and walnuts to the batter. Make sure you coat them with flour first. This extra step ensures your add ins do not sink to the bottom of the pan.
Try glazing your banana cake with a white royal icing. Mix icing sugar with milk until you get a thick consistency, to coat your entire cake.