Best Banana Bread
This moist and flavorful banana bread is a perfect way to use up ripe bananas, making it a great choice for breakfast, snacks, or dessert.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 3-4 medium bananas (or 2 large bananas) Use overripe bananas for best flavor.
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups all-purpose flour You can substitute some with whole wheat flour for a healthier version.
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
Preparation
- Preheat the oven to 350 degrees and line two 8×4 bread pans with parchment paper or grease well with butter or baking spray.
- In a medium-sized bowl, mash the bananas with a fork until well mashed, leaving small bits for texture.
- In a separate bowl, cream together the butter and sugar using a hand mixer or standing mixer.
- Add the eggs to the butter mixture and cream until well blended.
- Add the flour, baking soda, and salt to the mixture and mix until combined.
- Stir in the mashed bananas and vanilla extract until fully incorporated.
Baking
- Divide the batter evenly between the two prepared bread pans and bake for about 35-40 minutes.
- The bread is done when the top is puffed and brown, and a cake tester comes out clean when inserted in the center.
Cooling
- Allow the bread to cool in the pans for about 5-10 minutes.
- Then remove the banana bread from the loaf pans and let it cool on a wire rack.
Notes
Enjoy banana bread warm or at room temperature, with butter or plain. Store it in an airtight container or wrapped in plastic wrap. It can last at room temperature for 2-3 days, or refrigerate or freeze for longer storage. Customize with nuts or chocolate chips as desired. Cover with foil while baking if browning too quickly.