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 (480 ml) all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (115 g) butter, softened
- 3/4 cup (180 ml) brown sugar
- 2 eggs, beaten
- 2 1/3 cups (560 ml) 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