Banana bread is a warm and comforting breakfast option that has the added benefit of being quite portable – perfect for busy mornings. We recommend baking a batch early in the week so that you have breakfast planned for a few days (if it lasts that long). The key to a successful banana bread that is steeped in fragrant banana flavor is the use of overripe bananas. You want bananas that are heavily speckled and nearly black. To finish the banana bread, we shingle the top with thin slices of banana, shower them with brown sugar, and broil them for a golden brown hue and deep caramelized banana flavor.
Classic Banana Bread
Ingredients
- 3-4 overripe bananas (12 oz without peel), nearly black, plus 1 ripe banana cut thinly on the bias
- 1 ¾ cups unbleached all-purpose flour
- ½ tsp cinnamon
- ½ tsp table salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup milk or buttermilk
- ½ cup canola oil
- ⅔ cup light brown sugar, plus 1 tbsp, divided
- ½ cup chopped pecans, or another nut (optional)
Directions
1) Spray a Suvie pan thoroughly with non-stick cooking spray. Peel and mash overripe bananas. In a large bowl, whisk together the flour, cinnamon, salt, baking powder, and baking soda.
2) In a medium bowl, vigorously whisk together the mashed bananas, eggs, vanilla, buttermilk, canola oil, and ⅔ cup brown sugar until bubbly, about 4 minutes. Alternatively, combine in an electric mixer and whip on high for 2 minutes.
3) Add the wet ingredients to the dry ingredients and fold gently with a rubber spatula. Add the chopped pecans, if using, and fold until incorporated.
4) Pour the batter into the prepared Suvie pan and then layer banana slices on top.
5) Insert pan into the bottom zone of Suvie, input settings, and cook now or schedule, rotating the pan halfway through cooking.
Suvie Cook Settings
Bottom Zone: Bake at 325°F for 40 minutes (for Suvie 2.0, Bake at 375°F)
6) After the banana bread has cooked, carefully remove the pan and sprinkle brown sugar over the top of the bananas.
7) Return pan to Suvie and broil for 5-6 minutes, or until the bananas are golden brown, watching closely to avoid burning.
8) Remove banana bread from your Suvie and allow to cool in the pan for 15 minutes, then invert onto a cutting board, cut into slices, and serve.
Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zone of Suvie, fill reservoir, and set to Slow Cook on High for 2 hours.
Coffee Pairing
A cup of spicy and herbal Sumatran coffee is the perfect pairing for a slice of fresh banana bread.
Best banana bread I’ve ever made.
I love the caramelized bananas on top. I added chocolate chips
Has anyone made this using the bake function?
I have not but if you do will you reply with temp and time?
I just made this and followed the recipe verbatum,minus the bananas on top. I slow cooked the bread and omitted the broiling step and it burned on top. Not very happy about it….I suppose next time I can split the batter between two pans but has this happened to anyone else? It shouldn’t happen at all as suvie is providing a recipe that should work in their machine. That aside this is the absolute best banana bread its super moist and flavorful.
Hi Brianna, I am sorry the top of the banana bread burnt. I’ve never heard of something burning with the Slow Cook function. The top broiler should not come on when slow cooking. Did you notice if the broiler element turned on? It might be worth emailing Help@Suvie.com to see if it is an issue with your Suvie.
First time user and I’m making this recipe. I just started the banana bread and then started reading the comments. The top broiler DID start by it’s self.
Hi Renee, the engineering team took a look at the data from your appliance and Suvie worked exactly as it should, so hopefully you didn’t have any issues and the banana bread turned out well. If you do encounter any difficulties, please reach out to help@suvie.com for assistance.