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Banana Bread
A classic banana bread turns overripe fruit into a comforting baked treat. The batter relies on a generous amount of mashed bananas to keep the crumb incredibly moist and tender. Butter and a mix of brown and white sugars create a rich, caramelized sweetness that pairs perfectly with a hint of vanilla. It is an ideal choice for a relaxed weekend breakfast or a simple afternoon snack. Baking a loaf fills the kitchen with a warm, inviting aroma that makes the wait worthwhile.
Ingredients
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2 cups mashed very ripe bananas (4 medium)
- 1 teaspoon vanilla extract
- ½ cup butter (1 stick), softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
Instructions
- 1Preheat the oven to 325°F and grease an 8.5 by 4.5-inch metal loaf pan. Whisk the flour, baking soda, and salt together in a medium bowl, then mix the mashed bananas and vanilla extract in a separate small bowl.
- 2Beat the softened butter, granulated sugar, and brown sugar in a large bowl on medium speed until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition.
- 3Turn the mixer down to low speed. Add the dry flour mixture and the wet banana mixture alternately, starting and finishing with the flour. Scrape down the sides of the bowl with a rubber spatula as needed.
- 4Continue beating the batter gently just until the ingredients are combined.
- 5Pour the finished batter into the greased loaf pan. Bake for roughly 1 hour, checking for doneness by inserting a toothpick into the center to see if it comes out clean.
- 6Cool the baked loaf inside the pan on a wire rack for 10 minutes. Remove the bread from the pan and let it cool completely on the rack before slicing.