Banana bread is classic, delicious, and easy to prepare for a quick breakfast or a light snack with a cup of tea or coffee.
I have been making banana bread for as long as I can remember. We always have a few overripe or frozen bananas and this recipe is perfect for using them up as it requires 5–6 bananas for 1 loaf. Happy baking.
Try dipping a slice of banana bread in egg and then frying it in butter to make banana bread french toast, a wonderful weekend brunch idea.
I used fresh, overripe bananas for this recipe but your frozen ones will also work!
9x5 inch loaf pan
Yield: 1 loaf
Preparation time: 20 minutes
Cook time: 50–60 minutes
2 cups all-purpose flour
1 tsp baking soda
¼ tsp salt
½ cup salted butter, room temperature
¾ cup brown sugar, lightly packed
2 eggs, beaten
2⅓ cup mashed banana (5–6 bananas)
Preheat the oven to 350°F.
Lightly grease a 9x5" loaf pan.
Mix the flour, baking soda, and salt in a large mixing bowl. Set aside.
Cream the butter and sugar together in a stand mixer with the whisk attachment.
Add the beaten egg and mix to combine.
Add the mashed banana and mix to combine.
Turn the mixer off. Make a well in the center of the flour and pour in the banana mix.
Mix the batter with a spatula and pour it into the greased loaf pan.
Bake the loaf for 50–60 minutes, until a toothpick inserted comes out clean.
Remove the banana bread from the loaf pan onto a cooling rack to cool. Enjoy warm with a slab of butter!