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Simple and Authentic Banana Bread

Banana Bread

Banana bread isn’t just a treat; it’s a warm hug on a rainy day, a burst of nostalgia, and a testament to the magic of using up odds and ends in the kitchen. It’s no wonder I, a self-proclaimed baking enthusiast with Caribbean roots, couldn’t resist putting my spin on this classic recipe.

This isn’t about complicated techniques or fancy ingredients. It’s about getting back to basics, letting the natural sweetness of overripe bananas shine, and adding a touch of soul with warming spices. Think of it as a pre-industrialization kind of recipe, passed down through generations, whispering of simpler times.

The magic lies in the details:

  • Embrace the overripe: Forget firm, yellow bananas. Seek out the speckled, spotty ones – they’re bursting with flavor and sweetness. Organic? Even better!
  • Spice up your life: While the original recipe lacked the warmth I crave, I couldn’t resist adding a sprinkle of ground ginger, cinnamon, and freshly grated nutmeg. Trust me, these spices aren’t just for taste; they bring hidden health benefits too!
  • Keep it simple: No need for a mixer here. A bowl, a whisk, and some love are all you need. Plus, minimal cleanup means more time savoring that deliciousness.
The Best Banana Muffins Recipe

Beyond the basics:

Feel free to experiment! This recipe is your canvas. Here are some ideas:

  • Nutty delight: Add chopped walnuts, pecans, or even a handful of chocolate chips for an extra textural treat.
  • Whole wheat magic: Substitute some all-purpose flour with whole wheat for a boost of fiber and nutrients.
  • Spice symphony: Play around with different spice combinations. Cardamom, cloves, or even a pinch of cayenne can add unique depth.
  • Sweet drizzle: Top your masterpiece with a honey glaze or a simple dusting of powdered sugar.

The alternatives to the spices in the Banana Bread recipe

Alternatives to nutmeg:

  • Mace: This spice comes from the same plant as nutmeg and has a similar, slightly milder flavor. Use the same amount as the recipe calls for nutmeg.
  • Allspice: With hints of nutmeg, cloves, and cinnamon, allspice can add a unique warmth. Start with half the amount of nutmeg and adjust to taste.
  • Pumpkin pie spice: This blend often includes nutmeg, cinnamon, ginger, and cloves. Substitute 1 teaspoon pumpkin pie spice for 1/2 teaspoon nutmeg.
  • Cinnamon: Not a direct substitute, but it adds warmth and sweetness. Experiment with adding a small amount (1/4 teaspoon) to complement the other spices.

Alternatives to ginger:

  • Cardamom: This aromatic spice adds a slightly sweet and citrusy warmth. Use half the amount of ginger and adjust to taste.
  • Cloves: Be cautious with this potent spice! Start with a pinch and add more if desired.
  • Ground coriander: This adds a subtle citrusy and earthy flavor. Substitute 1/4 teaspoon coriander for 1/2 teaspoon ginger.
  • Omit ginger: Simply leave it out! The other spices and banana flavor will still shine through.

Variations and Baking Times for Banana Bread:

  • Whole wheat flour: Substitute 1/2 cup all-purpose flour with whole wheat flour. Increase baking time by 10-15 minutes.
  • Nuts or chocolate chips: Fold in 1/2 cup chopped nuts or chocolate chips. Baking time may remain the same, but keep an eye on the bread in case it browns too quickly.
  • Reduced sugar: Use 3/4 cup or 1/2 cup sugar. Total baking time might decrease slightly.

General Baking Tips:

  • Pour the batter into the prepared loaf pan and bake at 350°F (175°C).
  • Start checking for doneness after 50 minutes. Insert a toothpick or tester into the center. If it comes out clean, the bread is done.
  • If the top browns too quickly, tent the pan with foil for the remaining baking time.
  • Remove the bread from the oven and let it cool completely on a wire rack before slicing.

Important Notes:

  • Room temperature egg improves mixing and texture.
  • For a more rustic look, slice with a serrated knife.
  • Store leftover bread in an airtight container at room temperature for 2-3 days, or freeze for longer storage.

Enjoy your delicious and personalized banana bread!

Additional tips for alternatives:

  • Consider mentioning these alternatives in both the recipe and the blog post for maximum reach.
  • Briefly explain the flavor profile of each substitute to help readers choose the best option for their taste preferences.
  • Room temperature egg improves mixing and texture.
  • For a more rustic look, slice with a serrated knife.
  • Store leftover bread in an airtight container at room temperature for 2-3 days, or freeze for longer storage.
  • Encourage readers to experiment and find their perfect combination!

Basics Baking Tips for Banana Bread and Banana muffins or cupcakes recipes

  • Use very ripe bananas. The riper the bananas, the sweeter and more flavorful the bread.
  • Don’t overmix the batter – a few lumps are perfectly fine.
  • Bake until a toothpick inserted in the center comes out clean but not dry.
  • Bake the bread until it is just cooked through. An overbaked banana bread will be dry and crumbly.
  • Let the bread cool completely before slicing – patience is key to a beautiful loaf.
Banana cake
Banana cake

So, the next time you have overripe bananas staring back at you, don’t toss them! Whip up this simple and authentic banana bread, and savor a slice of comfort made with love and a touch of Caribbean magic.

Bonus tip: Share your baked creations with loved ones! After all, sharing is caring, and spreading the joy of homemade banana bread is the sweetest reward of all.

Banana Bread

Simple and Authentic Banana Bread

A Simple and Authentic Banana Bread made with very ripe bananas and with a touch of ginger, nutmeg and cinnamon.
4.41 from 5 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Breakfast, Brunch, Dessert, Snacks
Cuisine American
Servings 1 loaf
Calories 2301 kcal

Ingredients
  

  • 2-3 very ripe bananas peeled
  • 1/3 cup melted butter
  • 1 cup of sugar can easily use 3/4 cup, or drop it down to 1/2 cup if you want it less sweet
  • 1 egg beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 1/2 cups of all-purpose flour
  • 1 teaspoon freshly ground nutmeg
  • 1 teaspoon ground ginger
  • Dash of ground cinnamon

Instructions
 

  • Preheat the oven to 350°F (175°C), and butter a 4×8-inch loaf pan.
  • In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir the melted butter into the mashed bananas.
  • Mix in the baking soda, salt, nutmeg, ginger and cinnamon. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
  • Pour the batter into your prepared loaf pan. Bake for 1 hour to 1 hour 10 minutes (check at 50 minutes) at 350°F (175°C), or until a tester inserted into the center comes out clean.
  • Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve. (A bread knife helps to make slices that aren’t crumbly).

Notes

Notes: Egg must be at room temperature.
Updated from Simplyrecipes.com.

Nutrition

Serving: 8gramsCalories: 2301kcalCarbohydrates: 400gProtein: 28gFat: 69gSaturated Fat: 41gPolyunsaturated Fat: 22gTrans Fat: 3gCholesterol: 326mgSodium: 1706mgFiber: 12gSugar: 230g

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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Corn Allergy:

Always choose ingredients without corn or corn derivatives.

6 Comments

  1. I love this recipe for banana bread. It was moist and very tasty. I used four over ripe bananas as they weren’t that big. I also added milk chocolate chips and broken walnuts.
    I think it’s my favourite banana bread recipe and I’ve made a few. The spices do cover the banana flavour a tiny bit but I love it and it brought back memories of my Caribbean holiday years ago.

    1. Thanks so much Janette for your comment. I love that it brought back memories of Caribbean holidays. Have a wonderful day!

  2. Followed the recipe exactly. Lots of flavour and very moist. Next time I’d use less ginger & more cinnamon. Overall great easy banana loaf recipe. Next time I’d add chopped nuts for some texture

  3. There is beauty in simple things. This looks like a fabulous, simple recipe for a wonderful banana bread! The kind that Grandma used to make!

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