I’ve been making a lot of banana bread during this time at home and this simple recipe makes it easy to whip up loaf after loaf.
If you follow me on Instagram, you’ve probably already seen me make this a million times and by the number of loving threats I receive about recipes, I know you’ll want to test this out for yourself.
3-4 ripe bananas
1 tbsp milk (of your choice, I use almond or oat)
1 tblsp vanilla
1 tblsp cinnamon
2 large eggs
1 cup brown sugar
1 1/2 cup flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 stick of butter
Grease a 9×13 loaf pan and preheat oven to 350 degrees.
Cream together sugar and butter. I use earth balance which is a non-dairy butter. When using brown sugar the texture is more like wet sand than your typical creamy butter and sugar concoction. You can use white sugar if you prefer. Once creamed, slowly add eggs one at a time. You can also skip the eggs for a vegan version!
In a separate bowl, mash bananas and add the vanilla and milk. I like to add my cinnamon to this mix instead of with the dry ingredients. Once combined, add to creamed butter and sugar mixture.
Combine all dry ingredients. I like sifting my flour to get out any lumps.
Fold dry ingredients into banana mixture until flour starts to disappear. You don’t want to over mix this portion.
Depending on your preference, you can add some of your favorite nuts. I like to use walnuts. I’ve also done the whole, slice a banana lengthwise and add to the top. Definitely not mandatory but doing these little steps can really elevate your basic banana bread.
Bake for 50-60 minutes. I typically give mine a check around the 45 minute mark just to see where it’s at.