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Banana Bread
Sweet banana and warm vanilla will fill your kitchen long before this classic loaf comes out of the oven. Heavily spotted, overripe bananas guarantee a naturally sweet, deeply flavored bake that stays incredibly moist for days. A rich blend of butter and brown sugar creates a tender crumb you'll love slicing into. It's the ultimate companion for your morning coffee or a cozy afternoon break.
Equipment
- Oven
- Stand Mixer
- Loaf Pan
Ingredients
- 2 cups all-purpose flour
- teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter or margarine (1 stick), softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1½ cups mashed very ripe bananas (4 medium)
- 1 teaspoon vanilla extract
Instructions
- 1Heat the oven to 325°F and thoroughly grease an 8.5 by 4.5-inch metal loaf pan.
- 2Whisk the all-purpose flour, baking soda, and salt together in a medium bowl. Whisking ensures the leavening agents distribute evenly so your loaf rises properly.
- 3Beat the softened butter, granulated sugar, and brown sugar in a large bowl on medium speed until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- 4Turn the mixer down to low speed. Add the dry flour mixture and the mashed bananas alternately, starting and finishing with the flour. Scrape down the sides of the bowl with a rubber spatula as needed.
- 5Continue beating the batter on low speed just until the ingredients are combined. Don't overmix, or the bread will turn out tough.
- 6Pour the batter into the greased loaf pan. Bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
- 7Let the bread cool in the pan on a wire rack for 10 minutes. Turn the loaf out of the pan and let it cool completely on the rack before slicing.
Notes
- Ingredient tip: For the best flavor, use bananas that are completely ripe and heavily spotted, but avoid using ones that have turned entirely black and mushy.
- Storage: Keep the cooled loaf tightly wrapped at room temperature for up to 4 days, or freeze slices in an airtight container for up to 3 months.