Banana Bread
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 1 loaf
Ingredients
- 1 1/2 cup all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup butter melted
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 eggs beaten
- 1 teaspoon vanilla
- 1 1/2 cup mashed overripe banana about 3 bananas
- 1/2 cup chopped pecans, walnuts or chocolate chips optional
Instructions
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Preheat the oven to 350°F (175°C), and lightly greased a 4×8-inch loaf pan.
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Combine flour, cinnamon, salt and baking soda. Set aside.
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In a large mixing bowl, mash the ripe bananas with a fork until smooth then stir in melted butter, sugar, eggs and vanilla. Whisk until well blended.
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Add the dry ingredients to the wet ingredients and mix together until combined.
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Pour the batter on a prepared 4×8-inch loaf pan and bake for 45-50 minutes or until a toothpick inserted into center of the loaf comes out clean.
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Remove from the oven and let bread cool in pan for at least 10 minutes, then turn out onto a wire rack before slicing.
Recipe Notes
Note:
- Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top from getting too brown.
- Cover and store banana bread at room temperature for 2-3 days or tightly wrap in plastic wrap and store in the refrigerator for up to 1 week. or wrap the bread in plastic wrap and then aluminum foil and freeze for up to 3 months.
- Banana bread tastes best the next day. You can taste the banana flavor more.
- Stir the flour just until incorporated so the bread will not turn out dry and tough.
- If you want more moist in your banana bread, replace the the amount of butter to vegetable or olive oil, add more 1/4 all purpose flour and 1/4 cup of milk or sour cream to the recipe.