Steam-Baked Banana Bread

Emily Farris
Emily Farris
September 6, 2023
There are two secrets to this amazing banana bread: The first is creaming the butter with the sugars for eight minutes before adding anything else. The second is baking it in the Anova Precision Oven with high heat and 35% steam. The result is a soft-on-the-inside banana bread with an almost caramelized crust. It’s best when served day-of with more butter but equally satisfying a few days later, too. Feel free to use any kind of nuts in place of the macadamia. 
Prep Time
Cook Time
Steam-Baked Banana Bread
4.31 (10)
1.5 cups (210g)
all-purpose flour
1 tsp
baking soda
1 tsp
kosher salt
1 cup
mashed ripe bananas (2 to 3; 256g)
½ cup (115g)
sour cream
1.5 tsp
vanilla extract
1 tsp
ground cinnamon
8 Tbsp (1 stick; 113g)
unsalted butter, at room temperature, plus more for the pan
½ cup (100g)
granulated sugar
½ cup (100g)
brown sugar
2 large
½ cup (70g)
chopped macadamia nuts

1. Preheat the Oven and Prepare Pan

Grease a loaf pan with butter.
Sous Vide Mode: Off
Steam: 35%
Temp: 325°F
Heat: Rear

2. Prep Flour and Banana Mixtures

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. In a second medium bowl, mash the bananas together with the sour cream, vanilla, and cinnamon. Set aside.
Prep Flour and Banana Mixtures

3. Cream Butter and Sugar

Combine the butter, granulated sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 8 minutes.
Cream Butter and Sugar

4. Add Eggs

Reduce the mixer speed to low. Beat in the eggs, one at a time, until incorporated.
Add Eggs

5. Add Dry Ingredients

With the mixer on low speed, gradually mix the flour mixture into the butter mixture until just combined.
Add Dry Ingredients

6. Add Wet Ingredients

Add the banana mixture to the batter and mix on low speed until just incorporated. Remove the mixer bowl from the stand mixer. Add the macadamia nuts to the batter and fold in until just incorporated.
Add Wet Ingredients

7. Bake

Pour the batter into the prepared pan and smooth the top. Transfer to the oven and bake until a toothpick inserted into the center comes out clean, about 55 minutes.
Sous Vide Mode: Off
Steam: 35%
Temp: 325°F
Heat: Rear
00:55 Timer

8. Cool and Serve

Let cool in the pan for 10 minutes. Remove from the pan and let cool completely on a wire rack before slicing and serving.
Cool and Serve
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