Banana Bread

Name: Banana Bread
Cook time: 65 min
Yield: one 9×5 loaf
Ingredients: 240 g All-purpose flour; 150 g Granulated sugar; 115 g Butter, melted; 2 large eggs (Eggs (large)); 300 g Ripe banana, mashed; 5 g Baking soda; 3 g Salt

Classic banana bread in grams, sized for a 9×5 loaf — with honest guidance for converting a depth-driven bake.

Quick bread (loaf) 9×5 in loaf · 175 °C / 350 °F · 55–65 min · one 9×5 loaf

Conversion honesty: Loaf depth drives the bake. Moving to a shallow pan changes texture more than the math suggests.

Ingredients grams first, cups for reference

All-purpose flour240 g (≈ 2 cups)

Granulated sugar150 g (≈ ¾ cup)

Butter, melted115 g (≈ ½ cup)

Eggs (large)2 large eggs (≈ 100 g)

Ripe banana, mashed300 g (≈ 1 ¼ cups)

Baking soda5 g (≈ 1 tsp)

Salt3 g (≈ ½ tsp)

Method

Whisk the melted butter, sugar and eggs together, then stir in the mashed banana.
Fold in the flour, baking soda and salt until no dry streaks remain — don't overmix.
Pour into the greased, lined loaf tin and bake 55–65 minutes.
Tent with foil if the top browns before the center sets.
Done when a skewer in the center comes out clean. Cool in the tin 15 minutes.

Worth knowing: Loaf depth drives the bake: converting to a shallow pan changes texture more than the math suggests — expect a faster, drier result.

House formula, gram-first.

Refit this recipe to your pan

Pick the pan you actually own — every gram, egg and minute above recalculates.