Half-Baked by Liz  recipes, crafting, & other fun things

Banana Bread

November 18, 2016 / by Liz

Banana Bread

Yield: makes 1 standard size loaf

Banana Bread


  • 300 g flour (use T55 in France)
  • ¾ teaspoon baking soda
  • ¾ teaspoon cinnamon
  • ⅛ teaspoon fresh ground nutmeg
  • ⅛ teaspoon allspice
  • ½ teaspoon salt
  • 125 g unsalted butter, melted and cooled
  • 225 g sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3 large over-ripe bananas (350-375 g), mashed
  • 125 g crushed pecans (optional)


  • Preheat the oven to 180°C (350°F), and grease a loaf pan and line the bottom with parchment paper.
  • Whisk together the flour, baking soda, cinnamon, nutmeg, allspice, and salt, and set aside.
  • In the bowl of an electric mixer, use the paddle attachment to combine the butter and sugar. Add the eggs, one at a time, beating on medium speed until the mixture is silky. Add the vanilla and mashed banana, and mix to combine.
  • Add the dry ingredients in two batches, and mix on low speed until just incorporated. Stir in the pecans by hand.
  • Add the batter the the prepared loaf pan, and bake for ~55 minutes, until done. Cool on a wire rack before cutting.
  • *See original blog post here.

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