Banana Bread
Ingredients
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- 1 tbsp unsalted butter – softened (for greasing pan)
- 1/2 cup unsalted butter – softened
- 1 cup granulated sugar
- 2 large egg – room temperature
- 1 1/2 cups banana – very ripe, mashed
- 1 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp fine salt
Instructions
1. Heat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with 1 tbsp softened butter and line it with a parchment sling.
2. In a large bowl, cream 0.5 cup softened unsalted butter and 1 cup granulated sugar with a hand mixer on medium speed until pale and fluffy, 2–3 minutes.
3. Beat in 2 large eggs one at a time, mixing well and scraping the bowl after each.
4. Stir in 1.5 cups mashed very ripe bananas and 1.5 tsp vanilla extract until evenly combined.
5. In a separate bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, and 0.5 tsp fine salt.
6. Add the dry ingredients to the wet in two additions, folding gently with a spatula just until no dry flour remains; do not overmix.
7. Scrape the batter into the prepared pan and smooth the top.
8. Bake 55–65 minutes, until a skewer inserted in the center comes out with a few moist crumbs and the top springs back; tent loosely with foil if the loaf is browning too quickly after 45 minutes.
9. Cool in the pan for 10 minutes, then lift out and cool on a rack for at least 45 minutes before slicing.
Banana bread is a tender, sweet quick bread with a moist crumb and pronounced banana flavor. It bakes up with a gently domed top and a soft interior that’s satisfying on its own or with a smear of butter. The aroma of bananas and vanilla fills the kitchen as it bakes, making it a perennial comfort-food favorite.
Born from the convergence of modern leavening and home economics, banana bread became popular in the United States in the early 20th century. The widespread availability of baking soda and baking powder, along with promotional recipes in flour and baking product pamphlets, helped it flourish during the 1930s. It remains a staple of American home baking, evolving into many forms but always centered on ripe bananas and a simple quick-bread method.