Lately, it seems like basic banana bread is everywhere as if it’s the official baking assignment of quarantine. Since I had two pretty big bananas that were overripe and rapidly declining, I figured I’d throw my hat into the banana bread ring! This is meant to be a very simple recipe, but if you want to leave out the vanilla, or maybe toss some chocolate chips or walnuts (or both) into the batter, I certainly will not stop you. I used a 8 x 4 loaf pan, but if you want to use a 9 x 5, check on the doneness around the 40-45 minute mark. I checked my 8 x 4 at the 45-minute mark and it definitely needed the full 55-minute baking time.
For other fun baking projects try my peanut butter chocolate cake or my chunky chocolate chip pecan brownies.
Prep Time 5 minutes
Bake Time 55 minutes
Serves 8-10
Ingredients
1/2 c (1 stick) unsalted butter, softened
1 c granulated sugar
2 large eggs
2 very ripe large bananas
1/2 tsp vanilla extract (or vanilla bean paste)
1 1/2 c all-purpose flour
1 tsp baking soda
1/2 tsp salt
Preparation
Preheat oven to 350 F. Grease your baking pan with non-stick baking spray.
In a large bowl add in your butter and sugar. Using an electric mixer, cream together until light and fluffy. Add in eggs and continue to mix until thoroughly incorporated. Finally, add in your bananas (I break them up with my hands as I add them in). The mixture will have a curdled look to it, don’t be alarmed, it should look like this.
In a medium bowl combine your flour, baking soda, and salt. Give it a good stir, then pour it into your wet ingredients. Using your electric mixer, on low, beat until just barely combined (basically, mix until the moment you no longer see white flour spots).
Pour the mixture into your prepared baking pan, then bake at 350 F for approximately 55 minutes. This basic banana bread will make your kitchen smell amazing!