Hamdi Saidani This easy Julia Child Banana Bread is soft, moist, and packed with rich banana flavor. It’s a simple, no-fail recipe perfect for breakfast or a quick snack. Made with basic pantry ingredients, you can adjust the sweetness to your liking. Enjoy it warm with butter or as a treat with coffee!
Ingredients Needed
- 2 to 3 medium ripe bananas (about 1 1/4 to 1 1/2 cups mashed)
- 1/3 cup unsalted or salted butter, melted
- 1/2 teaspoon baking soda
- 1 pinch salt
- 3/4 cup sugar (1/2 cup for less sweet, 1 cup for more sweet)
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
How To Make Banana Bread
- Preheat the oven: Preheat your oven to 350°F (175°C) and butter an 8×4-inch loaf pan.Mash the bananas: Peel and mash the bananas in a mixing bowl using a fork until smooth. Stir in the melted butter.
- Add the remaining ingredients: Mix in the baking soda and salt. Then stir in the sugar, beaten egg, and vanilla extract. Add the flour and mix until fully incorporated.
- Bake the bread: Pour the batter into your prepared loaf pan. Bake for 55 to 65 minutes at 350°F, or until a toothpick inserted into the center comes out clean (a few dry crumbs are okay). If the loaf is browned on the outside but the center is still wet, tent it with foil and continue baking.
- Cool and serve: Let the banana bread cool in the pan for a few minutes, then transfer it to a wire rack to cool completely. Slice with a bread knife for neat, non-crumbly slices. Enjoy!
Recipe Tips
- Use very ripe bananas: The riper the bananas, the sweeter and more flavorful the banana bread will be. Look for bananas with lots of brown spots for the best results.
- Don’t overmix the batter: Stir the batter until just combined. Overmixing can make the bread dense and tough.
- Check for doneness: Insert a toothpick or wooden skewer into the center. If it comes out clean (a few dry crumbs are okay), it’s ready.
- Tent with foil if needed: If the bread is browning too quickly, loosely cover it with foil to prevent overbaking while the inside finishes cooking.
- Let the bread cool completely: Cooling the bread fully helps it set and prevents it from falling apart when you slice it.
How To Store Leftovers
- Refrigerate: Store leftover banana bread in an airtight container to keep it fresh for up to 5 days.
- Freeze: To freeze, wrap leftover banana bread in plastic wrap, then in aluminum foil. It will stay good for up to 3 months. When ready to enjoy, thaw it at room temperature or microwave it for a few seconds before serving.
Nutrition Fact
Serving Size: 1 slice (57g)
- Calories: 158
- Total Fat: 8.8g
- Saturated Fat: 5.2g
- Cholesterol: 51mg
- Sodium: 231mg
- Total Carbohydrate: 39g
- Dietary Fiber: 1.7g
- Sugars: 19g
- Protein: 3.8g
- Potassium: 210.8mg
- Calcium: 24mg
- Iron: 1.3mg
More Julia Child Recipes:
Julia Child Banana Bread
Description
This easy Julia Child Banana Bread is soft, moist, and packed with rich banana flavor. It’s a simple, no-fail recipe perfect for breakfast or a quick snack. Made with basic pantry ingredients, you can adjust the sweetness to your liking. Enjoy it warm with butter or as a treat with coffee!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and butter an 8×4-inch loaf pan.Mash the bananas: Peel and mash the bananas in a mixing bowl using a fork until smooth. Stir in the melted butter.
- Add the remaining ingredients: Mix in the baking soda and salt. Then stir in the sugar, beaten egg, and vanilla extract. Add the flour and mix until fully incorporated.
- Bake the bread: Pour the batter into your prepared loaf pan. Bake for 55 to 65 minutes at 350°F, or until a toothpick inserted into the center comes out clean (a few dry crumbs are okay). If the loaf is browned on the outside but the center is still wet, tent it with foil and continue baking.
- Cool and serve: Let the banana bread cool in the pan for a few minutes, then transfer it to a wire rack to cool completely. Slice with a bread knife for neat, non-crumbly slices. Enjoy!
Notes
- Use very ripe bananas: The riper the bananas, the sweeter and more flavorful the banana bread will be. Look for bananas with lots of brown spots for the best results.
- Don’t overmix the batter: Stir the batter until just combined. Overmixing can make the bread dense and tough.
- Check for doneness: Insert a toothpick or wooden skewer into the center. If it comes out clean (a few dry crumbs are okay), it’s ready.
- Tent with foil if needed: If the bread is browning too quickly, loosely cover it with foil to prevent overbaking while the inside finishes cooking.
- Let the bread cool completely: Cooling the bread fully helps it set and prevents it from falling apart when you slice it.
Julia Child Banana Bread
