Banana Bread

Classic

Banana Bread

This Classic Banana Bread recipe makes a yummy, bright loaf with a moist crumb, featuring Sequoia All-Purpose Flour and an addition of Organic Whole Grain Expresso Bread Flour. Put those (very) ripe bananas to good use!

Aaron Clouse, Technical Baking Advisor, Cairnspring Mills
Yield
1 loaf (~990 g)
Prep Time
40-45 minutes
Bake Time
35-45 minutes
Total Time
1 hour 30 minutes

Directions

  1. Step 1:

    Preheat a home convection oven to 325°F (163°C). Grease a 1 lb loaf pan and line with parchment paper.

  2. Step 2:

    In a medium bowl, whisk together the Sequoia All-Purpose Flour, Organic Whole-Grain Expresso Bread Flour, baking powder, baking soda, salt, and cinnamon.

    • For this step
    • 215 g Sequoia All-Purpose Flour
    • 38 g Organic Whole-Grain Expresso Bread Flour
    • 5 g baking powder
    • 3 g baking soda
    • 4 g kosher salt
    • 1 g ground cinnamon (optional)
  3. Step 3:

    In a separate bowl, mash the bananas until mostly smooth.

    • For this step
    • 285 g very ripe bananas, mashed (about 3 medium)
  4. Step 4:

    Whisk the melted butter into the bananas, followed by the brown sugar, granulated sugar, vanilla, and eggs until fully combined.

    • For this step
    • 115 g unsalted butter, melted and cooled slightly
    • 165 g light brown sugar
    • 50 g granulated sugar
    • 7 g vanilla bean paste
    • 2 large eggs (100 g)
  5. Step 5:

    Fold the dry ingredients into the wet ingredients just until no dry flour remains. Do not overmix.

  6. Step 6:

    Fold in the chocolate or toasted nuts, if using.

    • For this step
    • 100 g toasted walnuts or pecans
    • Up to 170 g dark chocolate chunks
  7. Step 7:

    Allow the batter to rest at room temperature for 15 minutes. This gives the stone-milled flour time to fully hydrate, resulting in improved moisture retention and a more even crumb.

  8. Step 8:

    Transfer the batter to the prepared loaf pan and smooth the surface.

  9. Step 9:

    Refrigerate the filled pan for 10–15 minutes. This firms the butter slightly, helping create a taller loaf with a cleaner, more controlled center split.

  10. Step 10:

    Sprinkle the top evenly with the turbinado sugar.

    • For this step
    • 10–15 g turbinado sugar
  11. Step 11:

    Lightly butter the edge of a butter knife or small offset spatula and score one straight line lengthwise down the center of the loaf, approximately ¼–½ inch deep.

    • For this step
    • Melted butter for scoring
  12. Step 12:

    Bake for 35-45 minutes, rotating the pan after about 20 minutes, until the loaf reaches an internal temperature of 200–205°F (93–96°C) and a toothpick inserted into the center comes out with just a few moist crumbs attached. If the internal temp is below 200°F continue baking until target temp is achieved.

  13. Step 13:

    Cool in the pan for 15 minutes, then remove and cool completely on a wire rack before slicing.

Featured Flours

Sequoia All-Purpose Flour

Sequoia All-Purpose Flour

$17.99— $65.00
Organic Whole Grain Expresso Bread Flour

Organic Whole Grain Expresso Bread Flour

$19.99— $70.00
SHOP ALL FLOUR