Best Banana Bread Recipe

Name: Best Banana Bread Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 12
Cuisine: American
Ingredients: 2 cup Banana (2 cups* mashed ripe bananas (3 very large or 5 medium bananas)); 2 pieces Egg (2 large eggs); ½ cup Granulated Sugar (½ cup granulated sugar); ½ cup Brown Sugar (½ cup brown sugar); ½ cup Unsalted Butter (½ cup melted butter** (or neutral oil)); 1 tsp Vanilla (1 teaspoon vanilla extract); 1 tsp Bicarbonate of Soda (1 teaspoon baking soda); 1 tsp Cinnamon (1 teaspoon cinnamon); ¾ tsp Kosher Salt (¾ teaspoon kosher salt); 2 cup All-Purpose Flour (2 cups [280 g] all-purpose flour)

A classic American quick bread made by mashing ripe bananas and mixing with wet ingredients, then combining with flour and spices before baking in a loaf pan.

75 minAmerican

Servings12

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Steps

1Preheat the oven to 350°F. Butter a 9 x 5″ loaf pan. Line the pan with a piece of parchment paper, cut so that it extends on two sides to easily remove the bread from the pan.
2Mash the bananas in the bottom of a large bowl, enough for 2 cups. Whisk in the eggs. Switch to a spatula and stir in the granulated sugar, brown sugar, butter, and vanilla extract.
3Stir in the baking soda, cinnamon, and kosher salt. Add the flour and gently stir until just combined and no streaks of flour remain.
4Pour the batter into the prepared loaf pan. Bake 55 to 60 minutes*, until the top is set and a toothpick inserted into the center of the loaf comes out with a few clinging crumbs (or the internal temperature is 200°F).
5Cool in the pan for 15 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. (If desired, allow to cool fully and top with a glaze.***)
6Storage info: The bread lasts 5 days at room temperature wrapped in aluminum foil, refrigerated for 10 days, or frozen for 3 months (slice it into pieces and wrap it in plastic wrap, then a freezer-safe bag or container).