Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup unsalted butter softened, or vegetable oil
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 ⅓ cup mashed bananas about 4 small bananas
Instructions
- Preheat the oven to 350°F. I’ve forgotten this step more times than I care to admit, and let me tell you, waiting for the oven to heat up after your batter is ready is no fun. So, do this first!
- Mash the bananas: Grab a fork and get mashing! You’ll need about 1⅓ cups of mashed bananas, which usually comes out to about four small bananas. If your bananas aren’t ripe enough, you can roast them in the oven (peel on) for about 10 minutes to sweeten them up.
- Whisk the dry ingredients: In a small bowl, whisk together the flour, baking soda, salt, and cinnamon. This ensures even distribution of the leavening agents, which means your bread will rise evenly. (And, hey, if you accidentally skip this step like I did once, just make sure to mix extra well when you combine everything.)
- Cream the butter and sugars: In a medium bowl, beat the softened butter with the brown and white sugars until light and fluffy—about 2 minutes. This step incorporates air into the mixture, helping the bread stay light and soft. If you’re using oil, you can skip the creaming and just mix everything together until smooth.
- Add the eggs and vanilla: One at a time, mix in the eggs, followed by the vanilla. You want a smooth batter at this point. And remember, room-temperature eggs mix in more easily and evenly than cold ones!
- Mix in the bananas: Stir in the mashed bananas. The batter may look a little lumpy, but that’s okay—don’t overmix here.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the banana mixture, stirring just until combined. Overmixing can lead to tough bread, so mix gently!
- Bake: Pour the batter into your prepared loaf pan and bake for 45 to 60 minutes. Every oven is a bit different, so I recommend checking at the 45-minute mark. A toothpick inserted into the center should come out clean, but don’t worry if there are a few moist crumbs clinging to it—just no raw batter!
- Cool and enjoy: Let the bread cool in the pan for about 5 minutes before transferring it to a wire rack to cool completely. This part is hard—waiting is the worst—but trust me, it’s worth it!
Notes
Serving suggestions: make it look and taste amazing
Banana bread is perfect on its own, but if you’re serving it to guests or just want to treat yourself, here are some ways to make it even better:
- Warm it up: Toast a slice and slather it with butter or cream cheese for an extra indulgent snack.
- Garnish: A sprinkle of powdered sugar, a drizzle of honey, or even a dollop of whipped cream can elevate a simple slice.
- Sides: Pair your banana bread with a fresh fruit salad or a bowl of Greek yogurt for a balanced breakfast or brunch.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert