For all my banana bread loving readers, I would love you to try this recipe. It is a very dense and moist bread which turns out perfectly every time.
I added several tips to the recipe to ensure you make the very best bread possible. This recipe is a great way to use those ripe bananas taking up space on the counter, but the success to this recipe is to use very overly ripe bananas.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon vanilla
- ½ cup butter
- ¾ cup brown sugar
- 2 eggs, beaten
- 2 cups mashed overripe bananas (5 large or 7 medium bananas)
- 1/2 cup walnuts or pecans (optional)
1.) Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
2.) In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Add vanilla, cinnamon and nutmeg to butter mixture.
Tip: Do not over cream the butter, just slightly cream to yield a moister bread.
3.) Stir in eggs and mashed bananas until well blended.
Tip: To get the best banana flavor, make sure the bananas are very overripe.
4.) Stir banana mixture with a wooden spoon into flour mixture or use a Kitchen Aid mixture on very low – stir just to moisten.
Tip: Do not over stir the mixture, the bread can come dry if mixed too long.
5.) Pour batter into prepared loaf pan, sprayed with non stick spray.
Tip: Sprinkle the top with additional brown sugar to get a crunchy layer.
6.) Bake on the middle rack in preheated oven for 60 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Tip: Bake bread an additional 5- 10 minutes if using nuts in the recipe.
Tip: Check bread at the 50 minute mark. If you feel the top is getting too brown, cover it with foil for the last 10 minutes.
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I hope you enjoy this recipe as much as our family does.
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