Banana Bread

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.

Banana Bread

Recipe by Larissa Marks

Print this recipe

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

Cooking Directions

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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