Banana bread is a great way to use up over-ripened bananas. This recipe always comes out so soft, moist, and delicious. The best part – it is super simple to make!
I like to leave big chunks of banana for a powerful banana punch!
Banana Bread
Equipment
- Loaf pan
Ingredients
- 1/2 cup Butter
- 3 Large Ripe Bananas
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 2 cups All Purpose Flour
- 1 cup Granulated Sugar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 tsp Cinnamon
Instructions
- Preheat oven to 350 degrees. Spray a loaf pan with non-stick cooking spray or grease with butter and set aside.
- Add the stick of butter to a large bowl and microwave for 1 minute, or until melted.
- Add the bananas to the same bowl and mash with a fork.
- Add the vanilla extract and egg to the bowl and use the same fork to mash and stir until no yellow streaks of egg remain.
- In a second large bowl whisk together the flour, sugar, baking soda, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients and mix together with a spatula just until combined.
- Pour the batter into prepared loaf pan and bake for 45-55 minutes until a toothpick inserted in the center of the bread comes out clean.
Notes
STORING: To keep the bread moist, allow it to cool completely, wrap it
in a layer of plastic wrap, and then store it in a freezer size zip-top bag, or a large plastic container with a tight-fitting lid. It will last on the counter for up to 3 days, or in the refrigerator for up to 6 days. Alternately, you can wrap and freeze for up to 2 months. LOAF PAN: For this recipe you will need a standard size (approx. 9″x5″) inch loaf pan. Alternately, you can use a standard-sized muffin tin and bake the muffins for 25-30 minutes. ADDITIONS: You can add 1 cup of chopped nuts or chocolate chips to the batter before baking, if desired.
in a layer of plastic wrap, and then store it in a freezer size zip-top bag, or a large plastic container with a tight-fitting lid. It will last on the counter for up to 3 days, or in the refrigerator for up to 6 days. Alternately, you can wrap and freeze for up to 2 months. LOAF PAN: For this recipe you will need a standard size (approx. 9″x5″) inch loaf pan. Alternately, you can use a standard-sized muffin tin and bake the muffins for 25-30 minutes. ADDITIONS: You can add 1 cup of chopped nuts or chocolate chips to the batter before baking, if desired.
Tried this recipe?Let us know how it was!
