CLASSIC BANANA BREAD Easy No Fail Recipe

Ingredients

• 4 small Bananas (overripe, peeled and mashed)
• 2 cups All-Purpose Flour (sifted)
• 1 teaspoon Baking Soda (fresh for best rise)
• 0.5 teaspoon Salt (kosher or table salt)
• 0.5 teaspoon Ground Cinnamon (freshly ground)
• 0.5 cup Unsalted Butter (softened, room temperature)
• 0.5 cup Brown Sugar (packed tightly)
• 0.25 cup Granulated White Sugar (regular granulated sugar)
• 2 large Eggs (room temperature)
• 1 teaspoon Vanilla Extract (pure vanilla extract)

Instructions

1. Mash the Bananas

   Peel the overripe bananas, break them into a small bowl and mash with a fork until mostly smooth, leaving a few small pieces for texture.

   Time: PT5M

2. Combine Dry Ingredients

   In a large mixing bowl whisk together the sifted all‑purpose flour, baking soda, salt, and ground cinnamon until evenly distributed.

   Time: PT2M

3. Soften Butter and Measure Sugars

   Microwave the stick of butter for about 20 seconds until very soft. Pack the brown sugar and measure the white sugar.

   Time: PT2M

4. Cream Butter and Sugars

   Using the electric hand mixer, beat the softened butter, packed brown sugar, and white sugar together on medium speed until light and fluffy.

   Time: PT2M

5. Add Eggs

   Crack the eggs into a separate bowl, then add one egg to the butter mixture, beat briefly, then add the second egg and mix until just combined.

   Time: PT1M

6. Stir in Vanilla

   Add one teaspoon of pure vanilla extract and mix until incorporated.

   Time: PT30S

7. Fold in Mashed Bananas

   Add the mashed bananas to the wet mixture and fold with a spatula until just combined.

   Time: PT1M

8. Incorporate Dry Ingredients

   Gradually add the flour mixture to the banana batter, folding gently with a spatula. Stop when no dry streaks remain; do not overmix.

   Time: PT2M

9. Prepare the Loaf Pan

   Spray the inside of an 8×4×2‑inch loaf pan generously with non‑stick spray that contains flour, covering the bottom and sides.

   Time: PT1M

10. Transfer Batter to Pan

    Pour the batter into the prepared pan and smooth the top with the spatula.

    Time: PT1M

11. Bake the Bread

    Place the pan in a pre‑heated oven at 350°F and bake for 45–60 minutes, checking at 45 minutes with a toothpick inserted into the center; bake until the toothpick comes out clean and the top is golden brown.

    Time: PT55M

    Temperature: 350°F

12. Cool and Serve

    Allow the bread to rest in the pan for 5 minutes, then turn out onto a wire rack to cool completely (about 10 minutes). Slice and optionally slather with butter.

    Time: PT15M

Nutrition Facts

Calories

210

Protein

3g

Carbohydrates

30g

Fat

8g

Fiber

1g