Here is the Banana Bread that I make all the time! I let the bananas get over-ripe on purpose so that I can make this. It’s pretty similar to my banana muffin recipe except that you don’t have to mess around with the muffin tins, so it’s easier.
The following recipe is for one loaf of banana bread, but as I did today, I usually double it and make two loaves at a time. I put one loaf in the freezer for another day.
- 1¾ c unsifted flour
- 1 Tbsp baking powder
- ½ salt
- ¾ c sugar
- ½ c butter, softened
- 2 eggs
- 1 c mashed over – ripe bananas (I use 3 or 4 bananas)
- Preheat oven to 350°.
- Grease 9 x 5 in loaf pan.
- Mix flour, baking powder and salt in one bowl.
- In a separate bowl, cream butter, sugar and eggs together until light and fluffy.
- Mix mashed bananas into the creamed butter mixture.
- Add the flour mixture into the butter mixture and fold until all just moist – do not over mix.
- Pour batter into the greased loaf pan and bake at 350° for 50 to 60 minutes until firmly set when lightly touched in center top.
- Cool on rack for 10 minutes and then remove loaf from pan.
Here is how mine went:
Here are the mashed bananas mixed into the creamed butter mixture in one bowl and the flour mixture in the other bowl.
I doubled the recipe, so I filled two greased (with butter) loaf pans and baked them at 350° for about 55 minutes.
I had two differently shaped loaf pans, so that’s why these two loaves don’t look the same. I ended up taking the shorter one on the left out of the oven first because it was done first.
Here is a better look at the top of the loaf so you can how it looks when done. Don’t worry about the cracks – it is supposed to crack. You can see it is lightly brown around the edges. I like to pull my banana bread out of the oven a little early sometimes because I like it when it is mushy in the top center – I don’t do that when company is coming though! I’m sure most people wouldn’t appreciate a mushy slice of banana bread! Ha!