Banana Bread

A simple, satisfying favorite.

Why You'll Love This Recipe

• Deep caramel-banana flavor, not bland.
• Crackly sugared top, tender crumb.
• Solves the over-ripe banana problem perfectly.
• One bowl after browning butter.
• Freezes well in slices for quick breakfasts.

Ingredient Notes

• Sour cream/yogurt adds tang and keeps it moist for days.
• Dark brown sugar > light for molasses depth.
• Toast the walnuts — flat raw walnuts taste cardboardy.

Ingredient Substitutions

• Pecans or chocolate chips for walnuts.
• Whole-wheat pastry flour for half the AP.
• Skip the brown butter and use melted regular butter — still good, less complex.

Equipment Needed

• 9x5-inch loaf pan
• Light-colored saucepan
• Mixing bowls
• Whisk

Prep Tips

• Mash bananas with a fork; lumpy is fine.
• Toast walnuts at 350°F for 7 min before chopping.

Instructions

1. 1

   Gather and prep: 1 ripe banana, 1 cup flour, 1 cup sugar, 2 tbsp butter, 1 large egg, 1 baking soda, 1 tsp salt. Measure everything before you start cooking so the cook moves quickly.

2. 2

   Mash bananas, mix with melted butter, egg, sugar.

3. 3

   Fold in flour, soda, salt.

4. 4

   Bake 350°F 60 min.

Artsi Pro Tips

• Bananas should be black-spotted to truly black — sweeter and softer.
• Brown butter is the flavor upgrade — don't skip the cool.
• Don't overmix; a few flour streaks at the end is fine.

Common Mistakes

• Underripe bananas — bland and dry.
• Overmixing once flour is in — gummy crumb.
• Pulling too early — gluey center.
• Slicing hot — squashed pieces.

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