6. Fill the pan
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle turbinado sugar over the surface for a crunchy topping if desired.
7. Bake
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs. If the top begins browning too quickly, loosely cover it with foil.
8. Cool the bread
Allow the bread to rest in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing.
Tips for Perfect Banana Bread
- Use very ripe bananas: The darker the peel, the sweeter and more flavorful the bread. To speed ripening, bake whole bananas (unpeeled) at 300°F for 15–20 minutes.
- Bring ingredients to room temperature: This helps everything blend smoothly and keeps the loaf tender.
- Measure flour carefully: Spoon flour into the measuring cup and level it to avoid a dense loaf.
- Don’t overmix the batter: A few lumps are perfectly fine.
- Test for doneness: A toothpick with a few moist crumbs means the bread is ready.
- Customize it: Try adding nuts, chocolate chips, coconut, or even swirling cinnamon sugar through the batter for extra flavor.
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