Jason keeps bananas until the peels are heavily speckled, then mashes them in the same bowl that will take the rest of the batter. There is no mixer and no separate wet and dry routine beyond a short stir.
The loaf is done when the top is deep gold and a skewer comes out with a few moist crumbs, not wet batter. He tents it with foil if the crown darkens before the center sets.
Ingredients
- 3 very ripe bananas, mashed (about 320 g)
- 75 ml neutral oil, or 70 g melted butter
- 1 large egg
- 100 g sugar
- 1 teaspoon vanilla extract
- 190 g all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground cinnamon
Steps
- Heat the oven to 175 C (350 F). Line a 21 by 11 cm loaf pan with baking paper.
- In one bowl, mash the bananas. Stir in the oil, egg, sugar, and vanilla until the mixture looks even.
- Sprinkle the flour, baking soda, salt, and cinnamon over the top. Stir until the flour disappears. A few small lumps are fine. Do not keep stirring once the flour is mixed in.
- Scrape the batter into the pan and bake for 50 to 60 minutes. If the top is browning hard at 40 minutes, lay a piece of foil loosely over it.
- Cool in the pan for 15 minutes, then lift the loaf out. Slice when it is just warm, or the crumb will squash.
Jason’s tip: If the bananas are only lightly spotted, the loaf will taste flat. Wait until they smell sweet and the peels have gone brown.
This is a home recipe, not medical or nutrition advice. Check allergens, and see the food-safety note for safe cooking temperatures.
Allergens in this recipe: This loaf uses wheat flour, eggs, butter or oil, and bananas. It is not suitable if you need to avoid gluten, eggs, or dairy unless you change the recipe yourself. This is home-cooking information, not medical advice. See the food-safety note.