Ah, banana bread. My not so secret, sweet and moist treat.
I’m not alone though. My live-in, father-in-law would eat the entire loaf if given the choice. This has the added fun of high sugar in a diabetic, so, yay!!
Like most people that love bananas, I always feel guilty and ashamed when I throw out the couple of over-ripe bananas left on the counter. I started making this banana bread to not only indulge my sweet tooth, but to use up the bananas that were heading for the trash.
I’ll typically just throw the bananas into my stand mixer to mash after I creamed my sugar and butter. That’s one less bowl to wash at the end. I love cooking but hate cleaning.
A 9×5 loaf pan is what I use every time I make this . I suppose you could use whatever shape pan you have on hand. Just make sure to adjust your cook time accordingly. A larger pan would usually take less time to cook since there is a thinner layer of batter at the bottom.
My timer typically gets set for about 55 minutes and start checking it at this point. I just grab a toothpick and stick it right down into the middle. If it comes out clean and has no wet batter on it, you’re good, take it out. If you pull it out and it’s dripping batter, leave it
As tempting as it will be to cut right into it, or shove it directly into your mouth, wait. You need to let it cool down completely.
If I’m feeling extra fat, I’ll cut a slice off, toast it, then smother it butter. I mean smother.. Like running off the sides onto the counter, smother.
Banana Bread Loaf
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter
- 3/4 cup brown sugar
- 2 eggs beaten
- 2 1/3 cups mashed overripe bananas
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
- In a large bowl, combine flour, baking soda, and salt.
- In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended.
- Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
- Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into the center of the loaf, comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.