Dry Ingredients:
- 2 cups (250 grams) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup (115 grams) unsalted butter (softened to room temperature)
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (50 grams) brown sugar
- 2 large eggs (room temperature)
- 2 teaspoons pure vanilla extract
- 2 cups (440 grams) mashed banana (about 4 large ripe bananas)
Optional Mix-Ins:
- 1/2 cup (80 grams) chopped walnuts
Baking Tips for Success:
- When measuring flour, avoid scooping it directly from the container. Instead, gently spoon the flour into your measuring cup and level it off with a knife.
- You can use your electric mixer to mash the bananas before starting the recipe. Just ensure that you clean the mixer and bowl thoroughly before creaming the butter and sugar.
- You’ll need approximately 4 large or 5 medium ripe bananas to make 2 cups of mashed banana for this recipe.
Directions:
- Preheat your oven to 350°F and generously spray a 9×5 loaf pan with nonstick cooking spray. Set it aside.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
- Using a stand mixer fitted with the paddle attachment or an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy (approximately 4-5 minutes). Blend in the eggs and vanilla extract, ensuring thorough mixing. Remember to scrape down the sides of the bowl.
- Add the mashed banana to the wet ingredients and blend until fully combined.
- Gently incorporate the dry ingredients into the wet mixture, being careful not to overmix. Stir in the chopped walnuts if desired.
- Transfer the batter evenly into the prepared loaf pan.
- Bake in the preheated oven for 55-65 minutes or until a toothpick inserted into the center emerges clean. If necessary, tent the loaf with aluminum foil to prevent excessive browning.
- Remove the banana bread from the oven and let it cool in the pan for 20 minutes. Then, carefully remove it from the pan and place it on a wire rack to finish cooling.
With this Classic Banana Bread recipe, you’ll never have to wonder what to do with those overripe bananas again. It’s a delightful, timeless treat that’s sure to become a family favorite. Enjoy it plain or get creative with your favorite mix-ins. Happy baking!
