Banana Bread from Tartine


Banana Bread from Tartine

Recipe from Tartine (Banana-Date Tea Cake, page 104)

This banana bread is super moist, with a crunchy and delectable topping. It’s also extremely easy to make and easy to double/triple/etc. What an excellent way to use up those extra-ripe bananas!

Makes about: 1 9×5 loaf, or 1 9×13 cake
Prep time: 10 minutes
Bake time: ~1 hour
Total time: ~1+ hour


1 cup+2 tbsp all-purpose flour
2 tbsp cornstarch
1 tsp ground cinnamon
2 tsp baking powder
1tsp baking soda
3 medium bananas
2 large eggs
1 ½ tsp vanilla
½ tsp salt
3/8 cup (6 tbsp) olive oil
¾ cup+2tbsp sugar
1 cup walnuts or chocolate chips (optional)

1 medium banana
2 tbsp sugar

special equipment
Just using a regular bowl, spatula, and measuring cups/spoons will suffice.


  1. Preheat oven to 325F. Line a 9×5 loaf pan (or 9×13 pan) with parchment paper.
  2. Mash bananas in a large bowl. You can do this with your hands (more fun!) or with a fork.
  3. Add eggs, oil, and sugar to bananas. Mix well.
  4. Add in vanilla, cinnamon, baking powder, baking soda, and salt. Mix well.
  5. Mix in cornstarch.
  6. Mix in flour. The batter should be smooth.
  7. Mix in optional nuts/chocolate.
  8. Pour batter into prepared baking pan.
  9. Bake about 1 hour, or until a knife inserted in the center comes out clean.



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