Description

This banana bread loaf, with its moist texture and rich banana flavor, is a delightful breakfast treat perfect for enjoying after a peaceful morning walk.

Ingredients

Units Scale

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas

Instructions

Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan to prevent sticking.
In a large bowl, whisk together the flour, baking soda, and salt until well combined.
In a separate bowl, cream the softened butter and brown sugar together until the mixture is light and fluffy.
Stir in the beaten eggs and mashed bananas into the butter and sugar mixture until well blended.
Gently fold the banana mixture into the flour mixture, stirring just until the batter is moistened. Be careful not to overmix.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Allow the banana bread to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely before slicing.

Notes

For best results, use overripe bananas as they provide the most flavor and sweetness. This banana bread can be stored in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 3 months; just wrap it tightly in plastic wrap and foil before freezing. To serve, consider toasting slices and spreading with butter or cream cheese for an extra treat.

Prep Time: 10 minutes
Cook Time: 60 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 15
Sodium: 210
Fat: 9
Carbohydrates: 32
Fiber: 1
Protein: 3
Cholesterol: 45