Ultimate Banana Bread

by: Chef Ben Davis

Compatible Wolf Appliances:


This delicious version of banana bread will become a household staple with its moist, yet not gooey, texture and the reduced banana liquid that boosts the banana flavor. The nuts are completely optional. Substitute chocolate chips for a more decadent loaf.

Prep Time
Cook Time




  • 1 3/4 cups (8 3/4 ounces) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 large, very ripe bananas (2 1/4 pounds), peeled
  • 8 tablespoons unsalted butter, melted and cooled
  • 2 large eggs
  • 3/4 cup (5 1/4 ounces) light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1/2 cup walnuts, toasted and chopped coarse (optional)
  • 2 teaspoons granulated sugar


Adjust the racks in the Wolf Convection Oven by placing a rack in position 3 with plenty of room above the rack. Select Gourmet Mode, Baked Goods, Bread, Quick Bread. Allow the Wolf Convection Oven to preheat while preparing the quick bread. Spray an 8 1/2” x 4 1/2” loaf pan with nonstick spray. Whisk flour, baking soda, and salt together in a large bowl.

Place 5 bananas in a separate bowl, cover with plastic wrap, and microwave until bananas are soft and have released liquid, about 5 minutes. Transfer bananas to a fine-mesh strainer over a medium bowl and allow to drain, stirring occasionally, for 10-15 minutes (there should be 1/2 to 3/4 cup liquid).

Transfer liquid to a medium saucepan and cook over medium-high heat until reduced to 1/4 cup, about 5 minutes. While the banana liquid is reducing, transfer the banana pulp into a separate bowl and mash with a potato masher until mostly smooth. Whisk in melted butter, eggs, brown sugar, and vanilla. Add in the reduced banana liquid and stir.

Pour banana mixture into dry ingredients and stir until just combined with some streaks of flour remaining. Gently fold in walnuts, if using. Scrape batter into prepared pan. Slice the remaining banana diagonally into 1/4” thick slices. Shingle banana slices on top of the loaf in 2 rows, leaving a 1 1/2” wide space down the center to ensure an even rise. Sprinkle granulated sugar evenly over the loaf.

Once the Wolf Convection Oven reaches temperature, place the pan on rack number 3 and set a timer for 45-50 minutes. Bake until the toothpick inserted in the center of the loaf comes out with just a little of the bread clinging to the toothpick. Let the loaf cool in the pan for 10 minutes. Turn it out onto a wire rack and let cool for 1 hour before serving.