Banana Bread Recipe

This banana bread recipe creates the most delicious, moist loaf with loads of banana flavor. Why compromise the banana flavor? Friends and family love my recipe and say it's by far the best! It tastes wonderful toasted. Enjoy!

Preparation and Serving Size

  1. Prep Time: 10 minutes
  2. Cook Time: 60 minutes
  3. Total Time: 70 minutes
  4. Servings: 8 to 10 Servings
  5. Yield: 1 Loaf

NOTE: No need for a mixer for this recipe! Clean-up is easy, too. If you want, you can mix everything in one bowl.

This recipe calls for an 8x4-inch loaf pan. If you are baking in an 8 1/2x4 1/2-inch pan, bake for 47 to 57 minutes. If baking in a 9x5-inch pan, bake for 45 to 55 minutes. Note that the larger pan size will produce a flatter loaf.

The best bananas to use for banana bread are those that are overripe. The yellow peels should be at least half browned, and the bananas inside squishy and browning.

Ingredients

  1. 2 to 3 medium (7" to 7-7/8" long) very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)
  2. 1/3 cup (76g) butter, unsalted or salted, melted
  3. 1/2 teaspoon baking soda (not baking powder)
  4. 1 pinch salt
  5. 3/4 cup (150g) sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
  6. 1 large egg, beaten
  7. 1 teaspoon vanilla extract
  8. 1 1/2 cups (205g) all-purpose flour

Directions

  1. Preheat the oven to 350°F (175°C): Butter an 8x4-inch loaf pan.
  2. Mash the bananas and add the butter: In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
  3. Mix in the remaining ingredients: Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
  4. Bake the bread: Pour the batter into your prepared loaf pan. Bake for 55 to 65 minutes at 350°F (175°C), or until a toothpick or wooden skewer inserted into the center comes out clean. A few dry crumbs are okay; streaks of wet batter are not. If the outside of the loaf is browned but the center is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked.
  5. Cool and serve: Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren't crumbly.) Wrapped well, the banana bread will keep at room temperature for 4 days. For longer storage, refrigerate the loaf up to 5 days, or freeze it.

Original Recipe

Banana Bread Recipe

Sample Imagery

Recipe Websites

Epicurious does a great job of presenting a photo along with all the information necessary to cook the meal. I also like the hierarchy that is given throughout the page so that the reader can easily find certain sections of the recipe.

Simple Recipes does a great job of showing the different steps of the recipe by displaying pictures to help the readers. Also, they do a great job of specifying certain steps to make the message more clear.

Delish does a great job of providing all the necessary ingredients needed for the recipe. However, they don't provide a lot of detail or pictures to help the reader understand the directions of making the dish.

Non-Recipe Websites

Supima does a great job of using the relationship between text and images to create an interesting conmposition between the two. Also, they do a great job of choosing colors that don't distract the readers from the content provided.

Foundry does a great job of using scale to emphasize the importance of an image when trying to sell a product. I also appreciated that it was very easy to find what type of art you were interested in and each section has a well-organized structure of pictures presented.

The New York Times does a great job of using dividers and different styles of text to allow the readers to know the divide between different articles. Also, I thought that it was nice that for most of the articles, there were a pictures provided to show what the article is about.