100 Stroke Banana Bread
Discover the charm of homemade comfort with the "100 Stroke Banana Bread," a foolproof recipe that guarantees moist, flavorful results every time. This banana bread gets its unique name from the precise 100 strokes used to mix the batter, ensuring a perfect blend of creamy ripe bananas and warm cinnamon spice without overworking the dough. Sweetened with a duo of granulated and brown sugar for depth, and enriched with melted butter and a hint of vanilla, the flavor is irresistible. Customize your loaf with chopped walnuts or chocolate chips for extra texture and indulgence. Ready in just over an hour and yielding eight generous servings, this quick and easy banana bread is a must-try for breakfast, snack time, or dessert. Perfectly golden and soft, it's a recipe that's as simple as it is satisfying.
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Recipe Information
Ingredients
- 3 pieces Ripe bananas
- 150 grams Granulated sugar
- 50 grams Brown sugar
- 75 grams Unsalted butter, melted
- 2 pieces Eggs, large
- 1 teaspoon Vanilla extract
- 225 grams All-purpose flour
- 1 teaspoon Ground cinnamon
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 75 grams Chopped walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9x5-inch loaf pan or line it with parchment paper.
Peel the ripe bananas, place them in a large mixing bowl, and mash them thoroughly with a fork or potato masher until smooth.
Add the granulated sugar, brown sugar, and melted butter to the mashed bananas. Mix well until combined.
Whisk in the eggs one at a time, ensuring they are fully incorporated before adding the next. Stir in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, ground cinnamon, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture. Stir with a wooden spoon or spatula and count exactly 100 strokes. Do not overmix after this step, as it may affect the bread's texture.
If using, gently fold in chopped walnuts or chocolate chips for added texture and flavor.
Pour the batter evenly into the prepared loaf pan. Smooth the top with a spatula to ensure even baking.
Bake in the preheated oven for 50-55 minutes or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
3093 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.0 g | 159% | |
| Saturated Fat | 45.9 g | 230% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 536 mg | 179% | |
| Sodium | 2606 mg | 113% | |
| Total Carbohydrate | 466.4 g | 170% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 245.3 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 239 mg | 18% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2060 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
