Banana Bread
The ultimate comfort food, Banana Bread is moist, sweet, and easy to make. With the perfect blend of ripe bananas and simple ingredients, this recipe is your go-to for deliciousness! Bake a loaf today and enjoy a warm slice tonight!
Equipment
- Frying Pan
- Whisk
- Oven
- Mixing Bowl
- Baking Sheet
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1/4 cup Butter softened
- 3/4 cup Brown sugar packed
- 2 Eggs at room temperature
- 1 teaspoon Vanilla extract
- 2 1/2 cups Mashed ripe bananas (about 5 large)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. This is important because you want your Banana Bread to bake evenly. While the oven heats, prepare your loaf pan—coat it with butter or line it with parchment paper to avoid any sticking later on.
- In a medium bowl, take your flour, baking soda, and salt and whisk them together. This step helps to evenly distribute the leavening agent, ensuring your bread rises beautifully.
- In a large mixing bowl, add your softened butter and brown sugar. Using a stand mixer with a paddle attachment or a hand mixer, cream these together until they’re light and fluffy, about five minutes. This aeration is crucial for a light texture.
- Next, add the eggs one at a time, ensuring each is fully incorporated before adding the next. Follow this with the vanilla extract and your mashed bananas. Mix until just combined; you want a homogenous mixture without overmixing.
- Slowly incorporate the flour mixture into your wet ingredients, mixing in three batches. Be careful not to overmix; stop as soon as everything is just combined to keep your bread tender.
- Pour the beautifully mixed batter into your prepared loaf pan. Smooth the top with a spatula, ensuring it’s evenly distributed.
- Place your pan in the preheated oven. Bake for about 50 minutes, but start checking at the 45-minute mark. Insert a toothpick into the center; if it comes out clean, your Banana Bread is ready!
- Once baked, let it cool in the pan for about ten minutes. Then, carefully transfer it to a wire rack to cool completely. This step is essential to prevent sogginess.
- After cooling, slice your Banana Bread and enjoy! Whether it’s warm with butter or at room temperature, you’ll love every bite.
Notes
- Tip 1: Refrigerated butter generally softens up in about 30 minutes when left at room temperature.
- Tip 2: Use fully ripe or overripe bananas for sweetness.
- Tip 3: This recipe makes 1 (2-pound) loaf, enough for 8 thick, hearty slices.
- Tip 4: Store leftovers in an airtight container at room temperature for up to 4 days.
- Tip 5: The loaf can be wrapped well and frozen for up to 3 months; thaw at room temperature.