The Best Banana Bread Recipe: Midwest Made

The Best Banana Bread Recipe: Midwest Made
By The Cooking World, Editorial Staff
May 15, 2020

The Only Banana Bread You’ll Ever Need

For this week’s We Cook Books recipe, we bring you one of our favorite recipes for Shauna Sever’s new cookbook Midwest Made. Banana Bread is probably one of the most embedded recipes in American Culture. In fact, it is difficult to imagine an American bakery or coffee shop without this bread. Saying that, and as a way to celebrate this delicious bread, we’ll share with you the best banana bread recipe that you’ll ever make.

If you are a fan of Banana Bread you’ll love this recipe! It’s very easy to make and most importantly it is incredibly delicious!

20 minutes
40 to 50 minutes
8 to 10


400 g (1 3/4 cups), mashed very ripe bananas
196 g (3/4 cup) firmly packed dark brown sugar
112 g (1/2 cup) vegetable oil
75 g (1/3 cup) butter milk, at room temperature
2 large eggs
17 g (1 tablespoon) dark rum, optional
3.5 g (1 teaspoon) pure vanilla extract
272 g (2 cups plus 2 tablespoons) all-purpose flour
4 g (1 teaspoon) baking powder
4 g (1 teaspoon) baking soda
4 g (1/2 teaspoon) fine sea salt
38 g (3 tablespoons) sugar for sprinkling

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  1. Position a rack to the lower third of the oven and preheat it to 170ºC (325 ºF). Spray two 20 x 10 cm (8 x 4-inch) loaf pans with nonstick spray and line it with parchment paper with a couple of centimeters of overhang on 2 opposite sides.
  2. In a large bowl, stir together the mashed bananas, brown sugar, oil, buttermilk, eggs, rum (if using), and vanilla.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Pour the dry ingredients into the wet and fold until just blended. Pour the batter into the prepared pans.
  5. Place the granulated sugar in a small bowl. Dampen your fingertips with water and work them into the sugar until it just begins to look like snow - if you pinch some, it should just barely hold together. Sprinkle the dampened sugar over the batter, aiming to get it clumped up together in spots.
  6. Bake until a toothpick inserted into the center of the cake comes out clean, 40 to 50 minutes. Let cool for 20 minutes in the pan, then use the parchment paper to help lift the loaf out of the pan and cool completely on a wire rack.
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