Best Banana Bread
A moist and flavorful banana bread that's perfect for breakfast or a snack, utilizing overripe bananas for the best flavor.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 4 overripe bananas 2 bananas mashed and 2 bananas blended
- 1 cup sugar
- 3/4 cup unsalted butter, melted and cooled (1 1/2 sticks)
- 2 large eggs
- 1 teaspoon vanilla extract
Add-Ins
- 1/2 cup finely chopped pecans Optional; can use walnuts or omit
- Confectioners' sugar For dusting after cooking, optional
Instructions
Preparation
- Preheat the oven to 350 degrees F (175 degrees C).
- Lightly grease a 9 x 5 loaf pan.
- In a large bowl, combine the flour, baking soda, and salt.
- In a separate bowl, mash two bananas with a fork, ensuring they still have some texture.
Mixing
- Using an electric mixer, mix the remaining two bananas and sugar in a large bowl for at least 3 minutes until the mixture is light and fluffy.
- Add the melted butter, eggs, and vanilla to the banana cream mixture. Beat well and scrape down the sides of the bowl.
- Fold in the dry ingredients until just mixed (don’t over blend). Then add the nuts and mashed bananas using a rubber spatula.
Baking
- Pour the batter into the greased loaf pan. Tap the pan on the counter to release any bubbles.
- Bake for 50 minutes to 1 hour at 350 degrees F. Rotate the bread regularly for even browning. Bake until golden brown.
- Insert a toothpick into the center; if it comes out clean, it’s done.
- Let the bread cool for at least 10 minutes. When ready to serve, toast the bread slices and sprinkle with confectioners' sugar if desired.
Notes
Store the banana bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and place it in the refrigerator for up to a week. Can freeze slices for up to 3 months. Use overripe bananas for best flavor.