Classic Banana Bread
Directions
- 1Preheat the oven to 350°F (177°C). Spray a 9x5 loaf pan with nonstick cooking spray and line with parchment paper.
- 2In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- 3Using a stand mixer fitted with the paddle attachment or an electric mixer, cream the butter, granulated sugar, and brown sugar together until light and fluffy.
- 4Mix in the eggs one at a time, then the vanilla extract, scraping down the bowl as needed.
- 5Add the mashed banana and mix until fully combined.
- 6Add the dry ingredients to the wet mixture and mix until just combined.
- 7Fold in the chopped walnuts.
- 8Scoop the batter into the prepared loaf pan and spread into an even layer.
- 9Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean, tenting with foil if needed to prevent excess browning.
- 10Cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
Ingredients
- 2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon (optional)
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 2 cup mashed banana
- 1/2 cup chopped walnuts (optional)
Equipment
loaf panstand mixerlarge mixing bowlwire rackparchment paper
Tips
- Spoon and level flour when measuring to ensure correct density.
- If using salted butter, reduce the salt in the recipe to 1/4 teaspoon.
- Bring eggs to room temperature quickly by placing them in warm water for 5-10 minutes.
- Use overripe bananas with speckles; if green, ripen in a brown paper bag for 1-3 days.
- Store in an airtight container at room temperature for 3-4 days or refrigerated for up to 5 days.
- Freeze the whole loaf wrapped in plastic wrap for up to 3 months.
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