Overnight Banana Bread - A Little Spoon

A loaf of banana bread with cut slices that are plated and partially eaten

Get the Recipe: Overnight Banana Bread

This is my family's classic banana bread recipe. It has an airy texture that will melt in your mouth and a subtle sweetness that won't overwhelm your tastebuds. I promise it's worth the wait.

5 from 1 rating

Yield1 loaf

Prep20

Cook1

Chill10

Total11 20

Ingredients

1½ cups all-purpose flour
2 tablespoons peanut butter powder, (Allergy? See Notes)
1 teaspoon baking powder
½ teaspoon kosher salt
½ cup unsalted butter, softened (1 stick)
1 cup granulated sugar
2 large eggs, (50-55g each)
1 cup very ripe banana , (about 2 bananas)
½ tablespoon pure vanilla extract
1 teaspoon baking soda
2 tablespoons store-bought orange juice

Equipment

1 loaf pan
measuring Cups
Measuring spoons
1 kitchen scale
1 spatula
1 stand or hand mixer
1 large bowl
1 medium bowl
1 small bowl

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Instructions

In a medium bowl, whisk the first 4 ingredients until incorporated and set it aside. Next, measure out the rest of the ingredients, separately, and prep the bananas by peeling them.
Now, in the bowl of a stand mixer, beat the softened butter until fluffy and lighter in color, about 2 minutes. Gradually add in the sugar, beating until well blended, another 2-4minutes. Scrape down the sides of the bowl with a spatula and beat in egg 1 at a time until the mix looks like a whipped frosting. Again, scrape down the sides of the bowl and then check the bottom to make sure your mixture is well combined and homogenous. Now, add in the bananas and the vanilla extract. The mixture will look like it curdled. Don’t panic, it’s supposed to look like that!
In a separate small container whisk the baking soda and orange juice together. They should froth. Add this to your batter and then gradually pour in the flour mixture. Mix until the batter just comes together and you can no longer see any dry flour.
Turn off the mixer, scrape the sides of the bowl and gently fold from the bottom of the bowl up to make sure all of the ingredients are well-combined. Then, cover the batter by lightly pressing cling film across the top of it and up the sides of the bowl. Put the batter into your refrigerator to rest and chill overnight. (See notes & FAQ)
When ready, preheat the oven to 375°F (191°C). Then, using butter and flour or cooking spray, coat a 9x5x2.5in (22.86x12.7x6.35cm) metal loaf pan and set it aside. Once the oven is preheated, remove the batter from the refrigerator and scrape it into the prepared loaf pan, with a spatula, about ⅔ of the way up the sides. Place it into the oven. Then, immediately turn the temperature down to 350°F (176°C).
Bake the banana bread until a tester comes out mostly clean (just a few structured crumbs) when inserted and removed from the center of the loaf. Bake time will be between 55-65 minutes and the internal temperature should be between 180-190°F (82-88°C), if you want to test doneness with a probe thermometer. Let the bread sit in the pan for 5-10 minutes before turning it out onto a rack to cool.

Notes

*IMPORTANT* This recipe, as written, will not have a significant domed top. In order to get that classic domed top, you'll need to add an extra 1/4c (30g) all-purpose flour to the mix. The banana bread is still delicious with the extra flour, but the crumb isn't quite as light. I was going for texture over optics with this recipe.
You can skip the overnight rest without affecting the banana bread's flavor. It is mainly for texture, and it is optional if you want to bake as soon as the batter is mixed. (See FAQ for rest time differences)
The batter is thick when chilled but will soften the longer it's out, because the butter in the batter hardens in the fridge. Just push it into place with the spatula or let it sit until it softens and fills the pan on its own.
If you forgot to soften your butter before creaming, fill a glass jar with tap-hot water for a minute, pour it out, and then place the empty glass over the butter. The air temperature in the glass will help soften the butter without melting it. You can also, cut your butter into 1tbsp (14g) pats and arrange them on a plate with little overlap so they soften faster. More surface area means faster heat transfer between the butter and the ambient air around it.
If you have a peanut allergy or don't have access to peanut butter powder, no worries. Substitute it with equal parts milk powder or toasted milk powder. They provide the protein you would be missing if you don't add the peanut butter powder.
I've noticed fresh squeezed orange juice doesn't react as well to the baking soda, producing less rise. You can still use fresh squeezed juice, but the loaf will be better with store bought OJ.
If you want your banana bread to have a crunchy sugared top, sprinkle a good layer of granulated sugar over it before the loaf goes into the oven. I like to run a line of sugar down the center where it domes.

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