Ingredients
- All-purpose flour: 1 3/4 cups
- Baking soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Ripe bananas, mashed: 3 medium
- Unsalted butter, softened: 1/2 cup (1 stick)
- Granulated sugar: 1/2 cup
- Brown sugar: 1/4 cup, packed
- Eggs: 2 large
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Step 2: In a medium bowl, whisk together the flour, baking soda, and salt.
- Step 3: In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the mashed bananas.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 5: Pour the batter into the prepared loaf pan and spread evenly.
- Step 6: Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- To keep your banana bread extra moist, store it tightly wrapped in plastic wrap at room temperature for up to 3 days.
- For a warm, gooey treat, microwave a slice of banana bread for 15-20 seconds.
- Serve slices of this bread with a dollop of Greek yogurt and a drizzle of honey for a delicious breakfast or snack.
- For an even richer, caramelized crust, sprinkle an extra tablespoon of brown sugar on top of the batter before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American