Baking Great Bread at Home
Perfection is not required
"Great bread isn't about perfect technique—it's about understanding the dough."— Henry Hunter Jr.
Authentic Bread Flavor
Forget every dry, flavorless banana bread you've ever had. This recipe uses brown sugar for a deeper caramel sweetness, sour cream for ridiculous moisture, and plenty of ripe bananas for honest-to-goodness banana flavor. It's the kind of bread that makes your whole house smell like comfort. No fancy equipment, no complicated steps. Just mix, pour, bake, and try not to eat half the loaf while it's still warm.
Equipment Needed
Ingredients
Shaping
Pan Options
This batter works in multiple pan sizes for different occasions.
Standard 9x5 Loaf
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Pour batter
Pour batter into greased 9x5 loaf pan. Smooth top with spatula.
Bake
Bake 55-65 minutes at 350°F.
8x4 Loaf Pan
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Pour batter
Pour batter into smaller 8x4 loaf pan. Batter will mound higher in the pan.
Increase bake time
Increase baking time to 60-70 minutes. Check center carefully, smaller pans can trap moisture.
Mini Loaves
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Divide batter
Divide batter among 3-4 mini loaf pans (5x3 inch). Fill each about ⅔ full.
Reduce bake time
Reduce baking time to 35-45 minutes. Great for gifting!
Muffins
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Fill muffin cups
Line standard muffin tin with paper liners. Fill cups about ¾ full.
Bake
Bake 20-25 minutes at 350°F. Makes about 12 muffins.
Proof Test: Insert a toothpick into the center. It should come out clean or with just a few moist crumbs. Wet batter means it needs more time. A completely clean toothpick on first check might mean it's slightly overbaked.
The Final Step
Baking Methods
Low and slow ensures even baking for moist banana bread.
Equipment: 9x5 loaf pan, Rack in lower third position
Preheat oven
Preheat oven to 350°F.
Position rack
Position rack in lower third of oven.
Bake
Bake 55-65 minutes. Tent with foil if browning too fast.
Test for doneness
Test with toothpick for doneness.
Your Feedback
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Troubleshooting
Baker's Notes
Common questions and solutions for perfect results
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