Ella’s home kitchen

Banana bread should be simple and easy to make, but sometimes, it doesn’t turn out as you want. I often find a wet, dense band at the bottom of my loaf because it didn’t bake through. After making tons of banana bread, I found that the cake’s moisture was the critical factor. Putting more bananas in would make the cake moist and full of banana flavor. It is actually the opposite. After many trials and errors, I found a key limitation. You can add up to 4 bananas to the batter. Your banana bread won’t bake through if it’s more than that.

Ingredients

1/2 cup of butter, 113 grams

1/2 cup of brown sugar

1/4 cup of white sugar

2 eggs

3 very ripe bananas

2 tbsp of milk or heavy cream

1 tsp. of vanilla

1 ½ cups all-purpose flour, 210 grams

2 teaspoons baking powder

1/2 teaspoon of baking soda

1 teaspoon  salt

Instructions

Line a loaf pan with parchment paper

In a small pot over medium heat, melt 1/2 cup of butter, stirring often. Cook until the milk solids are browned. Take care not to burn the butter. Let cool

Combine flour, salt, baking powder, and baking soda in a mixing bowl.

When the brown butter is cool, add brown sugar, white sugar, eggs, and vanilla. Whisk until combined, and the mixture turns a lighter color. Add the bananas, then whisk to mash them slightly. You still want some junk bananas, so do not mash them thoroughly.

Mix the wet and dry mixture together. Stir with a whisk until no streaks of white flour remain.

Pour into the prepared loaf pan. Sprinkle some sugar on top (optional) for an extra crunch. You can also add some thinly sliced bananas on top.

Bake at 350 for 50 to 55 minutes until the skewer comes out clean

Let cool in the mold for 10 minutes. Remove and let cool on a rack.

Enjoy.