Easy-to-make Banana Bread
With just a few simple steps, you’ll have a loaf that’s moist, tender, and perfectly sweet—ideal for pairing with a cup of coffee or enjoying as an afternoon treat.
Equipment
- 1 stand mixer with paddle attachment
- 1 bread pan
- 1 silicone spatula
- 1 measuring cup and spoons
- parchment paper or cooking spray
Ingredients
- 4-6 overripe bananas
- ½ cup sugar
- ¼ cup brown sugar
- ½ cup unsalted butter
- 2 eggs
- 2 tsp vanilla extract
- ½ tsp cinnamon
- ½ tsp salt
- 2 cups flour
- 1 tsp baking powder
- ½ tsp baking soda
I earn a commission from Instacart from qualifying purchases.
Instructions
- Preheat your oven to 350℉ and line a bread pan with parchment paper or spray it with non-stick spray.
- Then, add all of the dry ingredients, except the sugars, to a bowl and mix until just combined. Set the bowl aside.1/2 tsp cinnamon, 1/2 tsp salt, 2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda
- In the bowl of your stand mixer, or a separate mixing bowl, cream together the butter and both sugars until light and fluffy.1/2 cup sugar, 1/4 cup brown sugar, 1/2 cup unsalted butter
- Next, add the vanilla, bananas, and eggs to the bowl. Mix until well combined. Try not to over mix!4-6 overripe bananas, 2 eggs, 2 tsp vanilla extract
- Then, slowly incorporate the bowl of dry ingredients into the banana mixture.
- Pour the banana bread batter into your prepared bread loaf pan and bake in the oven for 1 hour.
- Insert a toothpick into the center of the loaf to check if it's finished. If it needs more time, cover the pan with tinfoil and bake for an additional 10 minutes. Again, use a clean toothpick to check if it's cooked through. If the toothpick comes out clean, then it's finished. If the toothpick comes out with wet crumbs, then it needs more baking time. Continue to bake it, checking on it every 5 minutes until a toothpick comes out clean.
- Once finished, let the banana bread cool in the pan for 20 minutes before removing it, slicing and serving.
Notes
Store the finished banana bread in an airtight container at room temperature for up to 5 days.
Once baked, you can slice and freeze the banana bread in a freezer-safe bag or container for up to one month. Then, reheat as desired.
