We always seem to have overripe bananas lying around on a kitchen counter. They are the few rejects of the bunch, left to ripen too long. Some people have no problem eating overripe bananas. But me, I cannot eat a banana that has a few brown spots. The taste is just too…banana-y. What to do with those bananas? We freeze them, then use them in smoothies or banana bread.
Mmm…banana bread. This has been my go-to banana bread recipe for years. It is a pretty fail-proof recipe, even for the beginner bakers out there. The bread is flavorful, moist, and really good served warm with a little bit of butter or cream cheese. To store the bread, wrap well in aluminum foil, and keep at room temperature.
Recipe by Larissa Marks
Prep time: 10 minutes
Cook time: 60-65 minutes
Yield: 1 loaf
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened to room temperature
- 3/4 cup brown sugar
- 2 eggs, beaten
- 2 1/3 cup mashed overripe bananas
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees. 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, mashed bananas, and vanilla until well-blended. Stir banana mixture into flour mixture, until just moistened. Pour batter into prepared pan.
Bake in preheated oven for 60-65 minutes, until a toothpick inserted into the center of the loaf comes out clean. Allow bread to cool in pan for 10 minutes, then turn out onto a wire rack to cool.
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