Everyone and their mother has a different idea of what they expect from banana bread. For me, I prefer it without nuts throughout (preferably no nuts at all, but sometimes I like to mix it up and top the banana bread with them), and loaded up with bananas for extra moisture. I hoard frozen black bananas in my freezer, so I can make banana bread anytime I feel a craving for it. I have adapted my favorite banana bread recipe to share. I can’t imagine having it any other way, and I hope you all enjoy it just as much as me.
Ingredients:
- 1/2 cup butter, room temperature, plus more for greasing the pan
- 1 cup granulated sugar
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 4 very ripe (preferably black) bananas, crushed
- Tip: my favorite thing to do is let bananas sit out on the counter until they are completed black. I take those bananas, and pop them into the freezer so that I can use them the next time I want to make banana bread. If you do this, make sure your bananas are completely thawed (or you can defrost them in the microwave, skin on) before proceeding with crushing them. Make sure to also drain off any water that may have formed in the thawing process.
- 1 1/2 cups all purpose flour, plus more for dusting the pan
- 1 teaspoon baking soda
- 1 teaspoon salt
- Optional: 1/3 cup of chopped pecans or walnuts to top the bread
Directions:
- Preheat oven to 350 degrees Fahrenheit.
- Prepare a loaf pan by greasing it with butter and then coating it lightly with flour.
- Peel your bananas and crush them with a fork or potato masher until there are no large pieces throughout.
- In a large bowl, cream together the butter and sugar. (I recommend using a stand or hand mixer. You’ll be here for a while if you’re mixing by hand.)
- To that large bowl, add the eggs, vanilla and mashed up bananas. Mix until combined well. (Note: if it starts to look a little separated at this point, don’t fret, keep going. It will be fine once you add the dry ingredients.)
- In a small bowl, whisk together the flour, baking soda and salt. Add the dry mixture to the bowl of mixed eggs, vanilla and bananas. Mix together until just combined.
- Pour the batter into the prepared loaf pan. Evenly sprinkle the chopped nuts over the top of the batter, if you are choosing to do so.
- Bake in the oven at 350 for approximately 60 minutes, or until the banana bread is golden brown and a toothpick inserted in the center comes out clean. Check the banana bread at 55 minutes, and if it is not done, continue baking in increments of 5 minutes until it is done.
- Allow the loaf to cool in the pan for approximately 30 minutes to 1 hour, until it is able to be safely handled.
- Remove from the pan, slice, and enjoy!
- Tip for storage: this banana bread will keep well for about a week in an airtight container or storage bag.
- To reheat, place a slice of banana bread on a microwave safe plate and microwave for 30-45 seconds.
Have you tried this recipe? What is your favorite version of banana bread? Let me know in the comments and rate the recipe below! Be sure to subscribe to my blog to get notifications whenever I make a new post, and don’t forget to follow me on my food Instagram: @dorlicious_food.
Dorlicious 