Quick banana bread method (no yeast)
Banana bread is a quick bread leavened with baking soda or baking powder rather than yeast. It’s fast, forgiving, and a great way to use overripe bananas. The batter is more like cake batter than yeast dough—mix wet ingredients separately, combine with dry, pour into a pan, and bake.
Basic recipe outline:
- Dry: 1¾ cups (220 g) all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon cinnamon (optional), ½ cup sugar.
- Wet: 3 ripe bananas (mashed), 2 large eggs, ½ cup melted butter or oil, 1 teaspoon vanilla.
Steps:
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Whisk dry ingredients in a bowl.
- Mix mashed bananas with eggs, melted butter, and vanilla.
- Fold wet into dry until just combined—don’t overmix.
- Pour into pan and bake 50–65 minutes until a toothpick comes out clean or with a few moist crumbs.
Tips for best texture:
- Use very ripe bananas for sweeter flavor and moist crumb.
- Do not overmix—you want a tender loaf, not a tough one.
- Add-ins like walnuts, chocolate chips, or blueberries should be folded in gently.
Storage and serving:
- Cool fully before slicing. Store wrapped at room temperature for 2–3 days or freeze slices.
- Warm slices briefly to revive texture.
Banana bread is quick, satisfying, and highly adaptable—perfect for beginners and busy bakers alike.