How to make banana bread better - this easy banana bread recipe makes a crazy-delicious, golden banana bread. The batter comes together in less than 30 seconds, and the technique I use here solves one of the biggest problems people have with banana bread: that is, the development of unattractive black spots in the cake. With this technique for making banana bread, you’re guaranteed no black spots, ever! This recipe is part of my Better Baking Basics series

How to make Banana Bread Better

Scroll down for amounts of ingredients

Step 1

Make sure all your ingredients are at room temperature. Into a large blender (it's important you use a large blender because the large volume of batter in this recipe) add in this exact order: two large bananas, yogurt, melted butter, vanilla, and two eggs. Blend on high for about 10 - 15 seconds. We're looking for a smooth liquid batter.

Note, if you don’t have a blender, you can puree the banana really finely, and then mix the batter by hand.

Step 2

Add the sugar, sifted flour, baking soda and pinch of salt and blend again, JUST for 8-10 seconds tops! If your flour mixture isn't fully combined with the batter, unplug your blender and just take a spatula and finish mixing it by hand (see video for visuals). If you over-blend the batter, your banana bread will have gluey streaks. It will still be fine to eat but to avoid that, finish mixing the batter by hand. Remember to scrape the bottom and sides of your blender jug.

Step 3

Pour the batter into an 8 inch (20 cm) loaf pan greased and lined with parchment paper, and bake in a preheated oven at 170 °C (340 °F) for about 50 - 60 minutes. If the banana bread starts to darken too much, you can cover it with some foil (see the video).

Step 4

Allow the cake to cool for 10 minutes in the pan, then remove it from the pan using the parchment paper and allow to cool completely.

Store cooled banana bread in an airtight container or zip lock bag at room temperature for about 3 days.

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Pro Tips

For this recipe, it’s important that all your ingredients are at room temperature.

Use a LARGE BLENDER. If your blender is medium/small. ONLY pulse the wet ingredients in the blender! Then transfer into a bowl and combine the dry ingredients with the wet by hand with a whisk

If you don’t have a blender, then puree the banana really finely, and make the batter by hand. It will take a little longer, but you will get great results.

Most probably your flour mixture won't fully incorporate when pulsing the batter ( mine didn't if u check the video) This happens because the batter may have a thick consistency. Do not be tempeted to continue blending the batter. Instead, if after 8-10 seconds the batter isn't combining, just unplug your blender and finish mixing the batter by
hand.

Watch the video tutorial

About EmmaFontanella.com

Thanks so much for visiting! I’m Emma Fontanella, a pastry chef based in Rome, Italy and New York in the United States. You might know me from my YouTube channel, Emma’s Goodies. I really believe the best baking is done at home, so this site is where I share my recipes designed for home bakers - from beginners to the most advanced.

Here you’ll find written step-by-step instructions for hundreds of my recipes, along with full video tutorials.

Tried one of my recipes? Please let me know on Instagram - I love seeing what you create! Mention @emmafontanella. Tag #emmafontanella #emmasgoodies