If you’re looking for a fast and delicious way to use up your overripe bananas, this is the recipe for you. This quick banana bread recipe uses a special technique that brings out all of the sweet juicy goodness from your bananas resulting in an extra moist loaf with incredible flavor!
This recipe was inspired by a recipe that appeared in an issue of Cook’s Illustrated called Ultimate Banana Bread. The article discusses how the riper the banana is, the more fructose produced. (Think sugar.)
Then the article talks about banana juice. Cook’s Illustrated instructs the reader to microwave bananas to extract the juice, strain it, and then reduce it.
I like to take shortcuts, so I just microwave my bananas and pour the juice first into the batter, then add the bananas themselves.
Let’s take a quick peek at how to make banana bread using banana “juice.”
For this quick bread recipe, you need the following ingredients:
- ripe bananas
- all-purpose flour
- baking soda
- unsalted butter
- brown sugar
- demerara or granulated sugar
🔪 How To Make Banana Quick Bread
As with all recipes, gather all of the ingredients and supplies and read the recipe thoroughly.
Preheat the oven to 350 degrees. Spray a loaf pan with non-stick spray.
Peel bananas and place in a microwave-safe shallow bowl. Microwave on high for 3 minutes. Allow it to cool for 5 to 10 minutes.
Combine flour, baking soda, and salt and set aside.
Whip butter on high-speed in the large bowl of an electric mixer. Add brown sugar and mix until well combined. Add eggs and vanilla.
Pour banana “juice” slowly into the batter in a mixer and blend. (Remember that there are eggs in the batter and the juice is still hot/warm. You have to temper the batter.)
Add bananas and mix until incorporated. Next, add flour and mix until the batter is smooth.
⏲️ Baking Time
Pour the batter into the prepared pan and sprinkle top with sugar. Bake for 50 – 55 minutes or until done.
Cool the bread on a wire rack.
More recipes that will start your day right
- Brioche French Toast – Making French toast might be easier than you think. It’s so easy that I learned how to make it as a child by watching my dad make it on the weekends.
- Cracklin’ Oat Bran (Clone) – Yes, you really can make cereal. With this recipe, you can make bite-sized morsels or shape the batter into granola bars.
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Banana Bread Recipe
- 4 ripe bananas
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 stick unsalted butter softened
- ¾ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- demerara or granulated sugar for dusting
- Preheat oven to 350 degrees. Spray loaf pan with non-stick spray.
- Peel bananas and place in a microwave safe shallow bowl. Microwave on high for 3 minutes. Allow it to cool for 5 to 10 minutes.
- Combine flour, baking soda, and salt and set aside.
- Whip butter on high-speed in large bowl of an electric mixer. Add brown sugar and mix until well combined. Add eggs and vanilla.
- Slowly pour banana “juice” into batter in mixer and blend. (Remember that there are eggs in the batter and the juice is still hot/warm. You have to temper the batter.)
- Add bananas and mix until incorporated.
- Add flour and mix until smooth.
- Pour into prepared pan and Sprinkle top with sugar. Bake for 50 – 55 minutes or until done.
- Remove to wire rack and allow to cool.
When you make it, feel free to add nuts or chocolate chips to the batter before baking. Those would be tasty additions that complement the bananas.
For a different take on banana bread, check out this video from Cosmopolitan Cornbread: