Pain riche à la banane

Pain Riche à la Banane (Banana Bread)

Ingredients

• Dry Ingredients:
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
• Wet Ingredients:
  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (150g) brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
• Bananas:
  • 2 to 3 ripe bananas, mashed (about 1 to 1 1/4 cups)
• Optional Add-ins:
  • 1/2 cup (50g) chopped walnuts or pecans
  • 1/2 cup (90g) chocolate chips

Instructions

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
   • Grease a 9×5 inch loaf pan and line it with parchment paper for easy removal.
2. Prepare the Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Mix the Wet Ingredients:
   • In a large bowl, combine the melted butter and brown sugar. Whisk until well blended.
   • Add the eggs one at a time, whisking well after each addition.
   • Stir in the vanilla extract.
4. Mash the Bananas:
   • In a separate bowl, mash the bananas with a fork or potato masher until smooth. Some small lumps are fine.
5. Combine Ingredients:
   • Add the mashed bananas to the wet ingredients and stir until well combined.
   • Gradually add the dry ingredients to the banana mixture, stirring just until combined. Do not overmix.
   • If using, gently fold in the nuts or chocolate chips.
6. Bake:
   • Pour the batter into the prepared loaf pan.
   • Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve:
   • Allow the banana bread to cool in the pan for about 10 minutes.
   • Transfer to a wire rack to cool completely before slicing and serving.

Tips:

• Ensure bananas are very ripe for the best flavor and sweetness.
• Do not overmix the batter to keep the bread moist and tender.
• Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Enjoy your delicious and rich banana bread!