Banana Bread

A classic that everyone needs in their recipe box, this Banana Bread is super moist and packed with banana flavor. This will become your go-to banana bread recipe!

Course Quick Bread

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings loaf, 12 servings

Calories 234kcal

Author Deborah Harroun

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup butter at room temperature
3/4 cup packed light brown sugar
2 large eggs
2 cups mashed, overripe bananas (4-5 bananas)
1 tablespoon vanilla extract

Instructions

Preheat the oven to 350ºF. Lightly grease a 1 pound loaf pan or line with parchment paper.
In a bowl, whisk together the flour, baking soda, cinnamon and salt.
2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/4 teaspoon salt
In another bowl, beat together the butter and brown sugar with a mixer until fully combined, about 3 minutes.
1/2 cup butter, 3/4 cup packed light brown sugar
Mix in the eggs until combined. Add the banana and vanilla and mix.
2 large eggs, 2 cups mashed, overripe bananas, 1 tablespoon vanilla extract
Add the flour mixture all at once and stir in with a spatula. Mix just until combined.
Pour the mixture into the prepared loaf pan.
Bake until a tester inserted in the middle comes out clean, 60-65 minutes.
Let the bread cool completely before removing from the pan and slicing to serve.

Notes

Because this banana bread recipe has so many bananas in it, it will start to turn gummy if not eaten right away. It is best on day 2, but you may notice a decline in quality after day 3.

I usually use a 1 pound loaf pan (mine is 8.5x4.5-inches) but a 9x5-inch loaf pan works, as well, just giving you a shorter loaf.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition