Best Banana Bread


  • 1 1/2 cups all‑purpose flour
  • 1/2 tsp salt
  • 1/2 cup butter
  • 1 cup granulated sugar
  • 2 ripe bananas
  • 1 tsp baking soda
  • 2 tbsp hot water
  • handheld or stand electric mixer
  • 8 inch x 4 inch loaf pan
  • wire cooling rack
  • Lightly grease an 8 inch by 4 inch (20 x 10 cm) loaf pan.
  • In a bowl, lightly sift together flour and salt; set aside.
  • In a separate bowl, blend together butter and sugar until light and fluffy with a spoon, or using an electric mixer if desired. Add bananas and stir until smooth.
  • In a measuring cup, dissolve baking soda in hot water; add to the banana mixture and stir until combined. Add flour mixture and gently stir by hand until mixture is just combined. Spoon mixture into prepared pan, smoothing out the top.
  • Place the drip pan or cooking tray in the bottom rack position (not the very bottom of the cooking chamber, where the drip pan usually goes), turned upside down so that the loaf pan will have a flat place to sit on. Using the display panel, select Bake, set Temperature to 325°F (160°C) and set  Time to 40 minutes. Preheat Vortex until the display indicates Add Food.
  • Bake until banana bread is golden brown and a tester inserted in center comes out clean. Let pan cool on wire rack for 15 minutes. Run knife around edge; turn out loaf and let cool on wire rack.
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