Ingredients:

  • 2 medium overripe bananas (225g)
  • 1/2 cup unsalted butter, melted and cooled (113g)
  • 3/4 cup dark brown sugar, packed (150g)
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1 1/2 cups all-purpose flour (190g)
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/2 tsp ground cinnamon

Instructions:

  1. Preheat oven to 350°F (180°C). Note: Starting with a fully hot oven ensures the baking soda reacts immediately for the best lift.
  2. Mash the 2 bananas until they reach a liquid, jam like consistency. Note: A few tiny lumps are okay, but a smooth puree gives the best mouthfeel.
  3. Whisk in the 1/2 cup melted butter. Note: Ensure the butter isn't hot to avoid cooking the egg in the next step.
  4. Stir in 3/4 cup dark brown sugar, 1 egg, and 1 tsp vanilla until the mixture looks glossy and smooth.
  5. Sift in 1 1/2 cups flour, 1 tsp baking soda, 1/2 tsp salt, and 1/2 tsp cinnamon. Note: Sifting prevents clumps of soda which can taste bitter.
  6. Fold the dry into the wet until just combined and no white streaks remain. Note: Stop the moment the flour disappears to keep the bread tender.
  7. Pour batter into a greased 9x5 loaf pan, smoothing the top with a spatula.
  8. Bake for 55 mins until a tester comes out with just a few moist crumbs.
  9. Cool in the pan for 10 minutes. Note: This allows the structure to set so the loaf doesn't fall apart when moved.
  10. Transfer to a wire rack until completely cool before slicing.