Ingredients
Method
Preparation
- Preheat your oven to 350°F. Grease and line two 8x4 inch loaf pans with parchment paper, ensuring you leave an overhang for easy removal.
- In a medium bowl, mash the ripe bananas with a fork until mostly smooth; don’t worry about a few lumps.
- In a large mixing bowl, cream the room-temperature butter and sugar together with a mixer or spoon until smooth and slightly pale.
- Add the eggs one at a time, mixing well to incorporate each egg before adding the next.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually fold the dry mixture into the wet mixture, stirring until just combined.
- Fold in the mashed bananas and mix in the vanilla extract until evenly distributed.
- Divide the batter evenly between the two prepared pans, smoothing the tops gently.
Baking
- Bake for 35 to 40 minutes, rotating the pans halfway through. The loaves are done when golden brown and a toothpick inserted into the center comes out clean.
- Allow to cool in the pans for 5 to 10 minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
To keep your Banana Bread fresh, store it in an airtight container at room temperature for up to four days. For longer storage, freeze slices wrapped in plastic wrap, then placed in a heavy-duty freezer bag. Always check for spoilage before consumption.