Grammy's Kitchen · Banana Bread · JB's Banana Bread
One of 35 banana bread recipes we measured
It ranks #1 of 35 for moistness among the banana bread recipes we compared. 245 cooks on www.recipetineats.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 35.
| this recipe | typical | |
|---|---|---|
| fat | 57% | 47% |
| total sugar | 0% | 77% |
| egg | 20% | 45% |
| leavener | 2% | 2% |
| salt | 1% | 1% |
| liquid | 28% | 0% |
| fruit | 148% | 169% |
| mix-ins | 0% | 25% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 270 g | 2 1/4 cup plain flour / all-purpose flour |
| 5 g | 1 tsp baking soda (, sifted (bi-carbonate soda) (Note 1)) |
| 3 g | 1/2 tsp cooking salt / kosher salt ((half for table salt, +50% for flakes)) |
| 3 g | 1 1/4 tsp cinnamon powder |
| 0 g | 1/4 tsp allspice powder |
| 400 g | 4 medium ripe banana ((400g / 14oz peeled, makes 1 3/4 cup once puréed) (Note 2)) |
| 1 tightly packed cup brown sugar | |
| 55 g | 2 large egg + 1 egg yolk (, at room temperature (~55g/2oz shell-on weight)) |
| 77 g | 1/3 cup sour cream (, full fat best (Note 3)) |
| 80 g | 80g (5 tbsp) unsalted butter (, melted) |
| 73 g | 1/3 cup vegetable oil |
| 11 g | 2 1/2 tsp vanilla extract |
Method: 11 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Thanks for your hard work JB for refining this recipe! This was easy to follow and really turned out well moist and crispy top right out the oven. Baked these in smaller loaf pans for about 50mins instead of the recommended 70mins. I think even these in muffin” — a cook, 5.0★
“First time making this banana Bread with my 4yo apprentice. Was great to have a bowl of wet and dry ingredients as we had our own bowl to mix each. Looks and smells tasty just waiting for it to cool and we can enjoy!” — a cook, 5.0★