Josh's Banana Bread

This banana bread keeps things simple and adds one twist that makes a real difference. Two teaspoons of fresh orange zest in the dry ingredients give the loaf a citrus lift that wakes up the bananas without overpowering them.

It’s an oil-based quickbread, not butter-based, which means a few things in your favor. The crumb stays moist longer than a butter loaf, the prep is faster (no creaming required), and you can mix it cold straight from the fridge ingredients without waiting for anything to soften.

The technique is one-bowl easy: sift the dries, whisk the wets, stir together until just combined. Overmixing develops gluten and turns banana bread tough. Bake at 350°F (175°C) for 50 minutes in a lined loaf pan, and cool in the pan for 10 minutes before lifting out.

Kitchen Tips

• Use very ripe spotty bananas, the more brown the skin the more banana flavor and natural sweetness
• Stir the wet into the dry only until just combined, lumps are fine and lead to a tender crumb
• Line the pan with parchment overhang for clean lift-out and easy slicing
• Cool 10 minutes in the pan before removing, the loaf is fragile while warm

Variations

• Fold in ½ cup chopped walnuts for crunch and classic flavor
• Add ½ cup chocolate chips for a kid-friendly version
• Stir in ⅓ cup raisins or dried cranberries for extra fruit