Easy Banana Bread
My Easy Banana Bread can be made by anyone even if you’re not a baker. This recipe takes advantage of over ripe bananas and fills your home with the most comforting aroma as it bakes. After I made this recipe the first time, twenty five years ago, I never went back to the boxed mixes again and neither will you.
Moist, a little dense, and a lot delicious, this bread is best served with whipped cream cheese or butter. If wrapped tightly, it will store in your refrigerator for two to three weeks. But it won’t last that long! Or you can make extras and freeze them for some other day.
Preheat your oven to 350 degrees.
Equipment: 9×5 loaf pan, buttered with a piece of parchment paper in the bottom
1 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt (table salt)
2 large eggs at room temperature, beaten
1/2 teaspoon vanilla extract
1 stick unsalted butter at room temperature
1 cups sugar
3 very ripe bananas, peeled and mashed with a fork
1/2 cup toasted walnuts (OPTIONAL)
Sift the flour, soda and salt together into a bowl and set aside.
In a large bowl, combine the sugar and butter and cream together until light and fluffy. (Can be done in a stand mixer or hand mixer)
Add the eggs and vanilla, mix to combine. Add the bananas, stir to combine. The mixture will look curdled at this point, but it’s okay.
Add the dry ingredients and fold in by hand until combined. At this point, add the nuts if using and stir in by hand.
Pour mixture in the buttered loaf pan. Bake for 50-55 minutes, or until a toothpick inserted comes out clean.
Cool in the pan on a wire rack for 5 minutes before taking out of the pan. Cool completely and wrap tightly in plastic wrap Store in the refrigerator or freeze.
Serve with softened butter or whipped cream cheese.