Here’s the deal, guys. I’m not a baker. I thoroughly enjoy baked treats, but I’m just not the best at making them. Cooking is great for me because I can just throw things together and if it tastes good, I can fine tune the recipe and share it with you. Baking requires science, which means measuring. I’m not a huge fan of measuring, but for a good slice of banana bread, I’ll do just about anything. Even measure ingredients and sift flour!
I did a lot of research and tested lots of recipe variations and I believe I’ve got a winner here! This banana bread is so moist and springy and full of fresh, ripe banana flavor. It was actually perfect the very first time I made it, which gives me confidence to keep trying to bake. I guess measuring isn’t THAT hard. 🙂
It’s fairly simple to throw together and while it’s baking you have time to read a few chapters of a new book or play a game with the kids. Or whip up a second batch of banana bread batter, because I promise you this won’t last long.
How this Banana Bread is Done
Preheat the oven to 350 degrees so we don’t have to wait a second longer than necessary to get this banana bread in your belly! Get your first four ingredients ready.
I used my stand mixer, but use any large mixing bowl and cream together the butter and sugar first.
Whisk the eggs and mash the bananas (ripe bananas are key here. You want your banana peels to be brown! I promise, this isn’t gross – this is deep, delicious banana flavor) and add both to the butter/sugar mixture to combine.
Sift the flour, baking powder and salt and add slowly to the bowl to combine.
Finally, add the vanilla.
Mix until it’s just combined. You don’t want to over-mix the batter.
I’m using mini loaf pans today because I can’t find my regular loaf pan. You can do the same, or use a regular loaf pan if you know where you left yours the last time you used it. Line the loaf pan(s) with parchment paper for easy removal and cleanup, both of which are super important to me. If you’re out of parchment paper, you can use non-stick cooking spray or your choice of oil.
You can get the mini loaf pan here. I use this pan a lot around the holidays since the mini loaves are the perfect size for baked gifts! 🙂
Pour the batter into each loaf pan evenly. Not as easy as it looks…I had some batter flip on the wrong side of the parchment and it folded over and caused a huge mess. OOPS! It doesn’t matter though. I cleaned off the edges and started over and that little loaf of banana bread turned out just as delicious as the other three! We all make mistakes in the kitchen. Don’t give up and don’t let it stop you from trying the next time!
Bake and remember the time will vary depending on which pan you used. My mini loaves took 30 minutes. One full loaf should take 50-55 minutes, but I’d start checking with a toothpick inserted in the center at 45 minutes. Once the toothpick comes out clean, they’re good to go. When you bring the banana bread loaves out of the oven, let them cool as long as you can stand it before trying a bite. I waited about 2 minutes and 28 seconds and then went to heaven.
This banana bread is super moist and soft, but not *too* soft, and bursting with ripe banana flavor. I’ve made banana bread in the past that was terrible and I’ve made some that was pretty decent and I would eat again. This is called the BEST BANANA BREAD EVER because it is. The. Best.
I hope you try this recipe and let me know how it goes! My only advice is to measure things, even if you really don’t like to. For this to be right, we’ve got to lean on science, friends.
Comment below and tell me your favorite bread to make. Or to eat! I’m going to try zucchini bread next, so stay tuned!
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- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 3 ripe bananas, mashed
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp vanilla extract
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Preheat the oven to 350 degrees.
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In a mixing bowl or stand mixer, cream together the butter and sugar.
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Beat the eggs and add to the mixing bowl to combine.
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Mash the bananas and add to the mixing bowl to combine.
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In a separate bowl, sift the flour, baking soda and salt. Slowly add to the creamy mixture and mix to combine.
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Add the vanilla and do one final mix. Be careful not to over-mix. Just enough that all is combined.
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I used a pan with four mini loaves, so lined each loaf tin with parchment paper. You could grease the loaf pan as an alternative. You just want the bread to slide right out when it's complete and these methods will prevent sticking.
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Place into preheated oven for 30 minutes. Again, this is for mini loaves. A full loaf will take 45-55 minutes, so start checking on it at 45 minutes to see how it's going.
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Insert a toothpick in the center. The bread is done with the toothpick comes out clean.
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Let the bread cool a bit and enjoy!!