Sue's Banana Loaf | The Grounded Kitchen

Some recipes don't need reinventing. This banana loaf has been made the same way for years — mashed ripe bananas, a handful of pantry staples, and about twenty minutes in the oven. It's the kind of thing you make when the bananas on the counter have gone too far for eating but are absolutely perfect for baking. Dense, moist, and just sweet enough, it's as good warm from the pan as it is sliced cold the next morning. Submitted by and comment from Sue: I started making this when the kids were in school. The amount of sugar seemed excessive so I started cutting back to the point where I now leave the sugar out entirely. Either way it tastes great. Ingredients 3 large ripe bananas ¾ cup granulated sugar (optional — see Tips) 1 large egg, beaten ⅓ cup unsalted butter, melted 1½ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt Optional Add-In ¾ cup fresh or frozen blueberries Directions Preheat your oven to 375°F (190°C). Grease a standard 9×5-inch loaf pan and line with parchment paper. In a large bowl, mash the bananas thoroughly with a fork until smooth with only small lumps remaining. Add the sugar (if using) and the beaten egg to the mashed bananas. Stir to combine. Pour in the melted butter and mix until incorporated. Add the flour, baking soda, baking powder, and salt. Stir just until no dry streaks remain — do not overmix. If using blueberries, toss them in a teaspoon of flour, then fold gently into the batter. Pour the batter into the prepared loaf pan and smooth the top. Bake for 20 minutes, or until a toothpick inserted into the centre comes out clean and the top is set and lightly golden. Cool in the pan for 10 minutes before turning out onto a wire rack. Tips The riper, the better. Bananas with heavily blackened skins are ideal — they're sweeter, softer, and mash more easily. Under-ripe bananas will produce a denser, less flavourful loaf. Sugar is optional. Very ripe bananas bring plenty of natural sweetness on their own. If you're watching added sugar or simply prefer a less sweet loaf, leave it out entirely — the texture holds up well either way. Blueberries — fresh or frozen. Both work well. If using frozen, add them straight from the freezer without thawing to prevent the batter from turning purple. Tossing them in a teaspoon of flour first helps keep them suspended throughout the loaf rather than sinking to the bottom. Don't overmix. Once the flour goes in, stir only until just combined. Overmixing develops gluten and results in a tough, rubbery crumb. Check your oven. At 375°F, this loaf bakes quickly. Start checking at 18 minutes — a toothpick should come out clean and the top should spring back lightly when pressed. Variations. A handful of chopped walnuts or chocolate chips folded in with the batter works well. A pinch of cinnamon or nutmeg in the dry ingredients adds warmth without overpowering the banana. Storage. Keeps well wrapped at room temperature for 2–3 days, or slice and freeze for up to 2 months.

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