I have been trying to perfect my banana bread recipe for years and I’ve finally come up with one that makes me oooooohhhhhhhh so HAPPY to make, so obviously I’m sharing it here with you.
Some people like to toss those really RIPE, almost black, bananas in the trash but for me, I’m inspired me to bake!
Please ENJOY this recipe and as always, tell me what you think!
1 ¼ cup granulated sugar
½ cup light brown sugar
8 tablespoons unsalted butter, softened
2 large eggs or 3 medium eggs
1 tablespoon vanilla extract
3 very large ripe bananas, mashed
1 ½ teaspoons cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Preheat your oven to 350 degrees.
Grease and flour a loaf pan.
Using a stand mixer or a hand mixer, cream together the sugars and the butter until fluffy. Once incorporated, add in the eggs (one at a time), the vanilla and the bananas.
In a separate bowl, sift together the dry ingredients.
Add the dry ingredients to the wet ingredients but DO NOT OVER MIX THE BATTER—just mix until combined. If you are using a stand mixer, mix it on LOW speed and if you had a been using a hand mixer, I suggest just using a spoon instead.
If you’d like to add a little texture or a little extra sweetness to the banana bread here’s a few option…
- Add ¾-1 cup of either chopped pecans or chopped walnuts to the batter
- Add ¾-1 cup of semi-sweet chocolate chips to the batter
- Make a cream cheese filling for the banana bread by creaming together ¾ block of cream cheese, ½ cup of sugar, 1 egg and 1 teaspoon vanilla. To add the cream cheese filling to the banana bread, place ½ of the batter in a greased and floured loaf pan, dollop the cream cheese mixture on top of the batter, and then top the cream cheese mixture with the rest of the banana bread batter.
- To make Brulee topped banana bread, sprinkle cinnamon and granulated sugar on the top of the bread after its completely cooled. Using your brulee torch, caramelize the bread just as you would creme brulee!
Put the banana bread batter into your greased loaf pan and bake it for 50 minutes. Turn OFF the oven and leave the bread in the oven for another 15 minutes.
Cool bread completely in the pan before cutting it and make sure to use a VERY SHARP knife….I like to use my Global bread knife (link below).
PRODUCTS I USE: