Perfect Banana Bread

Banana Bread1

 

Everybody that I know loves banana bread. It’s just a classic. When I was a kid, my mom would make these soft, tender loaves of banana bread. But she’d always shove it full of walnuts or pecans or dried cranberries. I just wanted a piece of plain old banana bread. Now that I’m older, I want a plain old banana bread recipe that uses a ton of bananas (I always shop wholesale, so end up having a lot of extra bananas from time to time), AND I want a recipe that can fill two large loaf pans, baking up incredibly moist, sweet, perfectly delicious pieces of banana bread. This recipe is that recipe. Lots of bananas, moist, sweet, utter perfection. Enjoy!

Perfect Banana Bread

Makes 2 large loaves.

  • 8 overripe bananas
  • 1 cup butter, softened
  • 1 3/4 cups brown sugar
  • 3 eggs
  • 4 cups flour
  • 2 tablespoons cinnamon
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons vanilla

In a stand mixer, beat bananas, butter, brown sugar, and eggs together. Add flour, cinnamon, baking powder, salt, and vanilla until batter is smooth. Spread batter into two LARGE loaf pans which have been coated with Baking Spray or Parchment Paper. Bake in an oven preheated to 350 degrees for 60-70 minutes, or until the center of each loaf springs back when touched.

Cool, slice, and serve slathered with butter. Enjoy!

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