This banana bread uses 5 bananas and melted butter, which makes an extra-moist, deeply banana-flavoured loaf with no mixer needed. Mash 5 ripe bananas (about 2 cups), stir in 1/2 cup melted butter, sugar, 2 eggs and vanilla, fold in 2 cups of flour with baking soda, and bake in a 9×5 loaf pan at 350°F for 60 to 70 minutes.
Most banana bread recipes call for 3 bananas. Five gives a loaf that is noticeably wetter and more flavourful, so the rest of the recipe is adjusted to carry the extra fruit: a little more flour and a slightly lower sugar level, because very ripe bananas add their own sweetness.
Why 5 Bananas and Melted Butter
Five medium bananas make roughly 2 cups of mash, about two-thirds more than a standard loaf. That much fruit would sink a regular recipe, so this one uses 2 cups of flour and 2 eggs for structure. Melted butter coats the flour more than creamed butter does, which limits gluten and gives a tender, close crumb rather than a fluffy, cakey one. It also means the batter comes together in one bowl with a fork.
Ingredients
- 5 medium very ripe bananas (heavily speckled or black), about 2 cups mashed
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 3/4 cup (150 g) packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups (250 g) all-purpose flour
- 3/4 cup chopped walnuts or chocolate chips (optional)
Instructions
- Prepare. Heat the oven to 350°F. Grease a 9×5 loaf pan and line it with a parchment sling.
- Mash. Mash the bananas in a large bowl with a fork, leaving a few small lumps.
- Add the wet ingredients. Stir in the melted butter, then the brown sugar, eggs and vanilla until well combined.
- Add the leavening. Sprinkle the baking soda, salt and cinnamon over the batter and stir them in thoroughly.
- Fold in the flour. Add the flour and fold gently until just combined; a few streaks are fine. Fold in the nuts or chips.
- Bake. Pour into the pan and bake 60 to 70 minutes. Tent loosely with foil after 45 minutes if the top is browning fast.
- Check and cool. The loaf is done when a toothpick in the center comes out clean and the inside reads 200°F to 205°F. Cool in the pan 15 minutes, then on a rack for at least 1 hour.
Cook and Prep Times
- Prep: 15 minutes
- Bake: 60 to 70 minutes
- Cooling: 1 hour
- Makes 1 large loaf, about 12 slices
Pan Size and Overflow
With 5 bananas the batter is generous: it fills a 9×5 pan about three-quarters full. Do not use an 8×4 pan, or it will overflow; if yours is 8×4, fill it two-thirds and bake the rest as 4 to 5 muffins for 20 to 22 minutes. The whole batter also fits a 9×9 square pan, baked for 35 to 40 minutes, or 18 muffins baked for 20 to 22 minutes.
Storage
Because this loaf is so moist, keep it wrapped at room temperature for no more than 2 days, then move it to the fridge for up to a week. It freezes well, whole or sliced, for up to 3 months.
Frequently Asked Questions
- Can I use large bananas? Measure instead of counting: you want about 2 cups of mash. Five large bananas can give 2 1/2 cups; use the extra for something else.
- Can I use frozen bananas? Yes. Thaw them, and include the liquid that comes out; it is mostly banana.
- Why is the middle gummy? It came out too early. With this much fruit the loaf needs the full time; use a thermometer.
- Can I use oil instead of butter? Yes, use 1/2 cup neutral oil. The loaf will be even moister but less buttery.
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