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Banana Bread
Three medium very ripe bananas — mashed to about 1½ cups — provide both the moisture and the sweetness that holds this loaf together through its 90-minute bake. A stick of softened butter creamed with a cup of sugar keeps the crumb tender, while two teaspoons of vanilla round out the banana flavor. The batter comes together in one bowl before going into the pan; no mixer required beyond a fork for the bananas. Cut into 10 thick slices, it keeps well wrapped at room temperature for several days.
Equipment
- Oven
- Loaf Pan
- Stand Mixer
Ingredients
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ½ teaspoon baking soda
- 1½ cups mashed very ripe bananas (3 medium)
- ¼ cup milk
- 2 teaspoons vanilla extract
- ½ cup butter or margarine (1 stick), softened
- 1 cup sugar
- 2 large eggs
Instructions
- 1Heat the oven to 350°F and grease a 9x5-inch metal loaf pan. Whisk the flour, baking powder, salt, and baking soda together in a medium bowl. Mash the bananas in a separate small bowl, then stir in the milk and vanilla extract.
- 2Beat the softened butter and sugar in a large bowl using a mixer on medium speed until the mixture becomes 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 to the butter, starting and finishing with the flour. Mix just until combined, being careful not to overwork the batter. Overmixing develops the gluten and leads to a tough, dense loaf. Scrape down the sides of the bowl with a rubber spatula as needed.
- 4Transfer the batter into the prepared loaf pan and smooth the top. Bake for about 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan on a wire rack for 10 minutes before turning it out to cool completely.
Notes
- Storage: Keep the loaf tightly wrapped at room temperature for up to 4 days, or refrigerate for up to a week.
- Freezing: Wrap individual slices or the whole cooled loaf tightly in plastic wrap and foil. Freeze for up to 3 months.
- Tip: Use bananas that are heavily speckled with brown or entirely black on the outside for the sweetest, most intense flavor.
Recipe Details
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