When I was younger, making banana bread was an annual tradition because my sister loved it and had to have it every year for her birthday. So usually, instead of having a regular birthday cake, my mom, sister, and I would bake a banana bread cake and top it with whipped cream and sprinkles, year after year. After over 20 years of making banana bread, my family and I have made tweaks here and there to the recipe until we have come up with the perfectly moist, sweet, banana bread.
Serving Size: 1 loaf
Prep Time: 10 minutes
Cook Time: 1 hour
Ingredients:
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4 extra ripe and very brown bananas
⅓ cup melted butter
1 tsp vanilla extract
1 egg
¾ cup brown sugar
1 ½ cup flour
1 tsp baking soda
¼ tsp salt
½ tsp cinnamon (optional)
½ cup walnuts (optional)
Instructions
- Preheat oven to 175° C
- Mash the bananas thoroughly until it becomes a creamy mixture and there are little to no lumps. Generally, I find that a wooden spoon works best.
- Combine all the wet ingredients (butter, vanilla extract, and egg) with the banana mixture. Add in the sugar, and mix well.
- In another bowl, whisk together the remaining dry ingredients (flour, baking soda, salt, and cinnamon if desired)
- Add the dry ingredients to the wet ingredients and mix. Add walnuts if desired. Don’t over-mix your batter though, or the bread will be rubbery and dense instead of soft and moist!
- Pour the batter into a 4″ x 8″ loaf pan, and bake for 50-60 minutes. You’ll know the banana bread is ready when it is a beautiful golden-brown and cracked slightly at the top. Let it cool completely before cutting into slices. Serve with whipped cream, ice cream, or eat it plain!
