Description
A deliciously moist banana bread that’s perfect for breakfast or a snack, made using overripe bananas.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup unsalted butter, softened (or substitute vegetable oil)
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ⅓ cups mashed bananas (about 4 small bananas)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8×4-inch loaf pan or line it with parchment paper to prevent sticking.
- Using a fork, mash the bananas until you have 1 ⅓ cups of smooth mashed bananas. Set aside.
- In a small bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon. Set this mixture aside for later.
- In a medium bowl, combine the softened butter, brown sugar, and granulated sugar. Use a hand mixer on medium speed to cream them until the mixture is light and fluffy, about 2 minutes.
- Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract and mix until it’s all incorporated.
- Stir the mashed bananas into the wet mixture until evenly combined.
- Add the dry ingredient mixture to the banana mixture. Stir gently just until combined—avoid overmixing to keep the bread tender.
- Pour the batter into the prepared loaf pan. Bake for 45 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the banana bread cool in the pan for 5 minutes. Then remove it from the pan and transfer it to a wire rack to cool completely before slicing.
Notes
Store in an airtight container at room temperature for about 3 to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Snack
- Method: Baking
- Cuisine: American