Description
This dense, quick bread is a comforting treat that minimizes fruit waste by utilizing overripe bananas. By creaming the butter and sugar for aeration, the recipe achieves a professional-level crumb that is moist, flavorful, and incredibly easy to prepare. Perfect as a quick breakfast pairing for coffee or a reliable snack, this recipe ensures bakery-quality results that will impress family and friends alike.
Ingredients
1¾ cups (210g) all-purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt
½ teaspoon ground cinnamon
¾ cup (165g) brown sugar
½ cup (113g) unsalted butter, softened
2 large eggs, room temperature
1¾ cups (430g) mashed bananas
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease a standard loaf pan.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
In a separate large bowl, cream together the softened butter and brown sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract and mashed bananas until combined.
Gradually fold the dry ingredient mixture into the wet ingredients until just incorporated, being careful not to overmix.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Use very spotted, overripe bananas for the best sweetness and structure. You can substitute the cinnamon with pumpkin spice for a seasonal twist. Ensure your baking soda is fresh to guarantee the best rise. Store in an airtight container at room temperature for up to three days.
- Prep Time: 15
- Cook Time: 60
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 22g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg