When we lived farther away from family, this bread was a breakfast staple when visitors came to see us!
Lauren would usually have some made when they arrived, and by the next day it would be gone.
The edges get so deliciously caramelized and the inside stays moist and flavorful.
You can eat it right away, or cover it and store it in the fridge for later. If you end up storing it, be sure to heat your slice in the toaster oven or microwave and top it with some butter. You won't be sorry!
It does not call for nuts. It is simply a banana bread. If you prefer a banana nut bread, feel free to add chopped walnuts or pecans to the recipe. I would recommend 1/2 - 1 cup depending on your tastes.
We highly recommend making sure your butter and eggs are at room temperature before attempting to mix the ingredients. This will help the ingredients combine better and create a delicious finished product!
This recipe can be split into smaller mini loaf pans if you desire. Just be sure to evenly distribute the batter for each pan. The pans should be about 3/4 full.
Ingredients
1/2 cup butter (1 stick) at room temperature
1 cup granulated sugar
1/2 teaspoon salt
2 eggs at room temperature
1 teaspoon vanilla extract
1 1/2 cups all purpose flour, sifted
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
3 ripe bananas, mashed.
Directions
Preheat your oven to 350 degrees. Grease a 9 X 5 inch loaf pan and set aside.
Peel the ripe bananas and place in a small bowl, then mash well.
In a large bowl combine the butter & sugar and mix using a stand or hand mixer, until smooth and combined. Add the salt, eggs and vanilla and mix well.
Add the flour, baking soda, baking powder, cinnamon and bananas and mix until combined. The batter will have some little lumps from the mashed bananas.
Pour batter into prepared pan and bake for 50 minutes. Check on the bread after 30 minutes to see if the top is turning dark brown. If it is, grease a piece of foil with butter or oil spray and then gently lay it over the top of the loaf to prevent it from burning.
After 50 minutes, insert a toothpick or knife into the center. If it comes out clean your bread is done!
Remove from the oven and allow it to sit for 5 minutes. Then, flip the loaf out onto a cooling rack and turn upright, being careful not to burn yourself.
Serve warm with butter or save it for later! It will keep well covered tightly, in the fridge for up to 4 days.
