Super Moist Banana Bread without Butter
With loads of banana flavor and an amazingly light, yet slightly chewy texture, this easy, no-butter, spiced banana bread is super moist, fluffy and oh so delicious!
Servings: 10 people
Calories: 457kcal
Equipment
- 2 mixing bowls
- 1 Whisk optional
- 1 Spatula
- 1 box grater
- 1 loaf pan 9 x 5 x 3 inch or 23 x 13 x 8 cm
- Parchment
- 1 basting brush
Ingredients
Dry Ingredients
- 1 ¾ cup all-purpose flour 250 grams
- ¾ cup sugar 150 grams
- 1 teaspoon baking powder 4 grams
- ¼ teaspoon baking soda 1 grams
- ¼ teaspoon nutmeg 1 gram
- ½ teaspoon cardamom powder 2 grams
- 1 teaspoon ground cinnamon 7 grams
- ¼ teaspoom salt 1 gram
Wet Ingredients
- 2 large eggs, beaten 100 grams
- ½ cup canola oil a little extra for brushing the loaf pan
- 2-3 mashed, overripe bananas 370 grams - about 1 ½ cups
- 1 teaspoon pure vanilla extract 4 grams
Mix-ins
- ¾ - 1 cup walnuts coarsely chopped
- ¾ cup semi-sweet chocolate chips 124 grams
- ¾ cup sweet, shredded coconut 58 grams
- ¾ cup grated carrots
Instructions
Preheat the oven and prepare the loaf pan
- Preheat oven to 350°F. Place the oven rack in the middle position. Brush the loaf pan with oil. Line the bottom of the loaf pan with a long piece of parchment so that there is a 2-3 inch overhang on two sides of the pan. Brush the top of the parchment in the greased loaf pan with oil.
Mix the dry ingredients
- Pour the flour, sugar, baking powder, baking soda, salt, cinnamon, cardamom powder, nutmeg powder, walnuts, and chocolate chips into a bowl. Mix thoroughly with a whisk. Set aside.
Mix the wet ingredients
- Pour the eggs, oil, mashed bananas, vanilla extract, grated carrots, and shredded coconut into a bowl. Mix thoroughly.
Fold the wet and dry ingredients together,
- Using a spatula, fold in about a third of the dry ingredients into the wet ingredients until there is no visible flour. Repeat by folding in the remaining wet ingredients in two stages. The final batter will be thick and chunky - do not overmix as this will result in a dense, rubbery texture.
Bake
- Scrape the batter into the greased loaf pan. Lightly bang the loaf pan 2-3 times to remove any air bubbles trapped in the batter. Bake the loaf in the middle rack of the preheated oven for about 65-75 minutes. The bread is done when an inserted toothpick comes out clean. Place the baked loaf on a wire rack to cool. Once the loaf pan is cool enough to touch (about 5-10 minutes), remove the parchment. Serve warm, at room temperature or cold from the refrigerator.
Video
Notes
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- Adjust the sweetness if the bananas are not overripe. Add more sugar, if needed
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- Use a scale. It is best to weigh your ingredients when baking. The secret to baking is all about having the right ratio of ingredients. If you don't have a scale, remember to first fluff out items like flour, scoop it into the measuring cup and remove the excess by slicing across the top with a knife. Do not pack the flour into the scoop.
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- Mash the bananas with a fork. Use a fork not a blender or food processor. The mashed bananas should not be liquified. Tiny lumps of banana are ok.
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- Grease the baking pan and the parchment. Baked banana bread sticks to the loaf pan and can lose large chunks when removed from the pan. To avoid this, grease the baking tin with oil. Then grease the top of the parchment after you place it on the loaf pan.
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- To intensify the banana flavor microwave or bake the bananas. If you prefer a much stronger banana flavor, microwave or bake the bananas. I do not add the brown liquid that is released from the cooked bananas as it adds too much liquid to the loaf. If you want to add the liquid, reduce it first on a stovetop. Aim to add no more than ⅓ cup of liquid.
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- Mix the wet and dry ingredients separately. Overmixing the batter can result in a dense, gummy loaf. To avoid this, whisk the wet and dry ingredients separately so that they are fully combined before folding them into the final batter.
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- Don't overmix the batter. When ready to mix the batter, pour in the wet ingredients into the dry ingredients a little at a time. The total mixing time should be about 10 seconds or just enough so that the dry ingredients are moistened. This will result in a fluffy and tender banana bread.
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- Make a 'hammock' with the parchment. Allow a few inches of parchment to hang over the sides of the pan like a "hammock" so that you can lift out the loaf with it.
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- Wiggle the parchment before removing the loaf from the pan. The bread will easily come free from the pan if you wiggle the parchment to loosen it. I have never needed a knife to loosen the sides.