Equipment Needed
- 9×5 inch loaf pan
- Parchment paper (for easy removal)
- Large mixing bowl
- Whisk or hand mixer
- Rubber spatula
- Measuring cups and spoons
- Fork or potato masher for the banana
- Toothpick or cake tester
- Wire cooling rack
Step-by-Step Instructions
First, I always start by preheating my oven to 350°F (175°C) and lining my loaf pan with parchment paper, leaving an overhang on the two long sides. This isn’t just for easy cleanup; it guarantees you can lift the entire loaf out perfectly intact after baking—no struggling or broken corners. While the oven comes to temperature, in my large bowl, I cream together the softened butter and sugar. I use my hand mixer for about 2-3 minutes until it’s pale and fluffy. I learned the hard way that skimping on this creaming time results in a denser bread. Then, I beat in the eggs one at a time, followed by the mashed banana, the entire can of undrained pineapple, and the vanilla. It will look a bit curdled at this point, but that’s perfectly fine—promise!
Next, it’s time for the dry ingredients. I whisk the flour, baking soda, baking powder, salt, and cinnamon right on top of the wet mixture in the same bowl. Why dirty another dish? Once they’re combined on top, I gently fold everything together with a rubber spatula. The key word here is gently. I stop mixing the moment the last streak of flour disappears. Overmixing is the enemy of tender banana bread; it develops the gluten and leads to a tough crumb. The batter will be thick and lumpy with lovely pockets of fruit, and that’s exactly what you want.
Then, I scrape every last bit of that fragrant batter into my prepared pan and smooth the top. I sometimes sprinkle a tablespoon of coarse sugar on top for a delightful crunch. Into the preheated oven it goes, right on the center rack. Now, the waiting begins, and your kitchen will start to smell absolutely divine. The baking time is crucial. I set my timer for 60 minutes, but I know from experience it usually needs 65-70 minutes in my oven.
Finally, the doneness test. I never rely on time alone. At the 60-minute mark, I insert a toothpick into the very center of the loaf. If it comes out with a few moist crumbs clinging to it, it’s perfect. If it’s wet with batter, it needs more time, checking every 5 minutes. You’ll also see the top beautifully golden brown and the loaf will have pulled away slightly from the sides of the pan. This is when I exercise the hardest part of baking: patience. I let the bread cool in the pan on a wire rack for a full 20 minutes before using the parchment paper sling to lift it out to cool completely. Slicing into a warm loaf is tempting, but it will gum up your knife—waiting ensures perfect, clean slices.(See the next page below to continue…)