Best Banana Bread
Everyone has a favorite banana bread recipe. This is mine. It’s a simple bread that relies on the flavor of the bananas. Mix it all easily by hand, or if you have a handheld or countertop electric mixer, use it to blend the butter and sugar
Servings Prep Time
1loaf 15minutes
Cook Time
Servings Prep Time
1loaf 15minutes
Cook Time
  • 1 1/2cups all‑purpose flour375 mL
  • 1/2tsp salt2 mL
  • 1/2cup butter125 mL
  • 1cup granulated sugar250 mL
  • 2 ripe bananasmashed (about 3/4 cup/175 mL)
  • 1tsp baking soda5 mL
  • 2tbsp hot water30 mL
Additional Materials
  • handheld or stand electric mixeroptional
  • 8 inch x 4 inch loaf pan20 cm x 10 cm
  • wire cooling rack
  1. Lightly grease an 8 inch by 4 inch (20 x 10 cm) loaf pan.
  2. In a bowl, lightly sift together flour and salt; set aside.
  3. In a separate bowl, blend together butter and sugar until light and fluffy with a spoon, or using an electric mixer if desired. Add bananas and stir until smooth.
  4. In a measuring cup, dissolve baking soda in hot water; add to the banana mixture and stir until combined. Add flour mixture and gently stir by hand until mixture is just combined. Spoon mixture into prepared pan, smoothing out the top.
  5. Place the drip pan or cooking tray in the bottom rack position (not the very bottom of the cooking chamber, where the drip pan usually goes), turned upside down so that the loaf pan will have a flat place to sit on. Using the display panel, select Bake, set Temperature to 325°F (160°C) and set  Time to 40 minutes. Preheat Vortex until the display indicates Add Food.
  6. Bake until banana bread is golden brown and a tester inserted in center comes out clean. Let pan cool on wire rack for 15 minutes. Run knife around edge; turn out loaf and let cool on wire rack.
Recipe Notes

Tips: Mixing the baking soda with boiling hot water ensures the soda is entirely dissolved and, when it reacts with the bananas, it creates a lighter textured quick bread.

The best bananas to use for banana bread are very ripe or overly ripe. If you have no time to bake when they are ripe, simply freeze whole bananas with the peel, then leave them to defrost at room temperature when you are ready. Or peel and mash bananas, then put them into containers and freeze for up to 2 months. Frozen banana purée may darken slightly but that will not affect the delicious baked results.

Courtesy of The Essential Instant Vortex Air Fryer Oven Cookbook by Donnie-Marie Pye © 2020 Reprinted with permission. Available where books are sold.

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