Banana Banana Bread

There are no shortage of banana bread recipes on my blog, but I think I'm on a quest to try them all. And many have a lot of similarities with small differences. You can take this one and increase the bananas up to 5 which I've done a few times (when I had quite a surplus) and it works just fine. 

This is a wonderful, tender, lightly flavored bread with a beautiful golden brown crust, and tender moist crumb. The banana flavor is mild. My family usually "disappears" a loaf of banana bread in about 24 hours - this one always goes over well here! 

You can add a bit of nutmeg or more cinnamon if you want a stronger spice profile. Otherwise this one is just perfect as is. (You can leave the cinnamon out if you don't like it too - I've made it that way plenty of times too!)

Banana Banana Bread

Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

1 tsp cinnamon
¾ cup brown sugar 
½ cup butter, softened 
2 large eggs
2 ⅓ cups mashed overripe bananas (about 3 medium)

Directions

1. Preheat oven to 350 degrees, and spray a 9x5 loaf ban with nonstick cooking spray and set aside.
2. In the bowl of a stand mixer, blend the softened butter with the brown sugar until creamy. Add in the eggs and blend until combined, and then the bananas.
3. Add in all remaining dry ingredients and blend on low speed, just until combined. 
4. Scrape batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean (moist crumbs are ok, just nothing "wet").
5. Cool in pan for 10-15 minutes, before turning out onto a cooling rack to complete cooling.

Delicious sliced and served warm with some butter! 

Recipe adapted from AllRecipes