A banana bread on a cutting board with soft sunlight shining on the crispy top.

Bakery-Style Banana Bread

Name: Bakery-Style Banana Bread
Cook time: 1 h 20 min
Yield: 12 slices
Cuisine: American
Ingredients: 4 large, very ripe bananas (about 450 grams), mashed; 365 grams AP flour; 100 grams unsalted butter, at room temperature; 90 grams neutral oil; 250 grams light brown sugar; 3 large eggs, at room temperature; 7 grams baking powder; 5 grams baking soda; 9 grams fine salt

This bakery-style classic banana bread is moist, tender and absolutely packed with banana flavor. With a golden, slightly crispy top and a soft, dense crumb, it's a cozy fall breakfast or a delicious afternoon treat.

Bake time 1 hr 20 min

Servings 12 slices

Equipment

Loaf pan

Bakery-Style Banana Bread

Moist, bakery-style classic banana bread with a tender crumb and rich banana flavor, a perfect match with a cup of coffee or tea.

Ingredients

4 large, very ripe bananas (about 450 grams), mashed
365 grams AP flour
100 grams unsalted butter, at room temperature
90 grams neutral oil
250 grams light brown sugar
3 large eggs, at room temperature
7 grams baking powder
5 grams baking soda
9 grams fine salt

Method

Line a loaf pan and preheat the oven to 350°F (175°C). In a large bowl, cream the butter and sugar. I do this in a stand mixer but you can also do this with a hand mixer or just with a whisk. Then, add the eggs one at a time and mix until fully incorporated and airy.

While constantly mixing or whisking, slowly add the oil and then the mashed banana. This should take about 1-2 minutes max.

In a separate bowl, combine the dry ingredients. Add the dry to the wet in about 2 to 3 additions, gently folding the dry ingredients in with a spatula till combined. Do not overmix.

Pour the batter into your loaf pan and bake for about 75-80 minutes, or until a toothpick inserted into the middle of the bread comes out clean or with a few moist crumbs stuck to it. This banana bread needs to bake for a long time because it's quite a lot of batter! I take mine out of the oven when the internal temperature reads about 187°F (86°C), but the toothpick test should also work fine.