Five Banana Bread
You can never have TOO MANY banana bread recipes. This is my theory, and I'm sticking to it. I always have a bag of frozen bananas in my freezer. We have bananas on the grocery list weekly - we use them a lot. Snacks, on cereal, in shakes and smoothies, and definitely in baked goods.
A few of my banana bread recipes already on the blog:
- Best Ever Banana Bread
- Banana Bread with Nutella Swirl
- Banana Bread
- Pumpkin Banana Bread
- Banana Pumpkin Bread
- Peanut Butter Banana Chocolate Bread
- Avocado Banana Bread
- Chocolate Chocolate Chip Banana Bread
- Sarah's Banana Bread Muffins
- Moist Banana Bread
- Eggnog Banana Bread
- Banana Loaf Cake
- Breakfast Banana Bundt Cake
You get the idea... I like to bake with bananas in my kitchen!
This is another wonderful banana bread recipe - that I might just revisit in the future (which is very unusual for me - I can't seem to make the same recipe twice)! I loved, loved the tender texture of the bread and the wonderful banana flavor infused throughout. It is your perfectly quintessential banana bread. If you like chocolate chips, throw 1/2 a cup in there. If you like walnuts, throw some in, or sprinkle on top before baking. It doesn't need anything though - except to be just warm enough to melt a pat of butter before consuming. :) Enjoy!!
2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 cup butter at room temp
3/4 cup brown sugar
5 large bananas, extra ripe
- Preheat oven to 350 degrees and spray a loaf pan with non-stick cooking spray or baking spray.
- In a medium sized bowl combine the dry ingredients: flour, baking soda, salt, cinnamon, and nutmeg. Whisk to combine and set aside.
- In the bowl of a stand mixer blend together the butter and brown sugar until very creamy. Add in the eggs and blend to combine, then add in the soft, ripe bananas and blend all until very creamy and smooth in consistency (a few small chunks of banana are ok, but feel free to mash those with a fork and then blend again if you prefer a completely smooth texture).
- With mixer on low speed, add in your dry ingredients and blend JUST until combined (do not over-mix), then finish mixing with a spatula, by hand.
- Pour batter into the prepared loaf pan, smoothing the top.
- Bake for 60-70 minutes in the preheated oven, until loaf is fully set in the middle. Use a skewer to check for doneness.
- Allow to cool in the loaf pan for about 15 minutes, before turning out to complete cooling on a cooling rack.
- Serving suggestion: serve warm with butter.