Description
A simple and forgiving recipe for moist and flavorful banana bread made with overripe bananas, butter, sugar, and vanilla.
Ingredients
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3–4 medium very-ripe bananas, mashed
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line two 8×4-inch bread pans with parchment or grease them with butter or baking spray.
- In a medium bowl, mash the bananas with a fork until mostly smooth; a few small lumps are fine.
- In a separate bowl, cream the room-temperature butter and sugar until light and fluffy, about 2–3 minutes with a hand mixer or 4–5 minutes by hand.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- In another bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the butter mixture and mix on low speed (or fold by hand) just until combined.
- Fold in the mashed bananas gently until evenly distributed. Scrape the batter into the prepared pans and smooth the tops.
- Bake for 35–40 minutes, rotating pans halfway through if your oven runs hot. A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Cool the loaves in the pans for 5–10 minutes, then remove and transfer to a wire rack to cool completely before slicing.
Notes
Use very ripe bananas for the best flavor; if using frozen, thaw and drain excess liquid before mashing.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American