Failproof Banana Bread

Incredibly soft and smooth banana bread that will melt in your mouth and have you wanting more. You can add your choice of nuts or chocolate chips to this recipe or just go with a classic loaf of banana bread.

Ingredients Needed:

• Butter

• Light Brown Sugar

• Eggs

• Pure Vanilla Extract

• All Purpose Flour

• Baking Soda

• Salt

• Ripe Bananas

• Walnuts (optional)

Recipe Notes:

• The most important thing to this recipe is to let the butter cool completely before adding to your other ingredients. If you are in a rush you can place your butter in the fridge for 10-15 minutes to speed up the process.

• When mashing the bananas you can mash to your preferrance. I perfer mine with some chunks.

• Be sure to not overmix once the bananas and dry ingredients have been added to the wet.

• Watch your banana bread once you hit the half way point, everyone ovens are a little difference and you don’t want to overcook.

• I like to double line my bread pans with parchment paper to avoid over cooking the bottom since my oven tends to brown the bottom more.

• You can cover your banana bread with foil if the top begins to brown and you still have 10-15 minutes left of bake time. This will keep it from browning too much on top.

Tools Needed:

Bread Pan

Wire Rack

Mixing Bowls

Recipe Ingredients:

• 1/2 cup of butter (melted and cooled)

• 1 cup packed light brown sugar

• 2 eggs

• 1 1/4 teaspoons pure vanilla extract

• 1 3/4 cups all purpose flour

• 1 teaspoon of baking soda

• 1/2 teaspoon salt

• 4 to 5 ripe bananas

• 1/2 cup of chopped walnuts or your choice of nuts (optional)

Directions:

1. Melt 1/2 cup of butter and let cool completely before beginning.

2. Preheat oven to 350 degrees Fahrenheit. Line a 9.5 x 5 bread pan with parchment and set aside.

3. In a stand mixer or large bowl blend together, butter, 1 cup of brown sugar, 2 eggs, and 1 1/4 teaspoons of pure vanilla extract until combined.

4. In a medium bowl add in 1 3/4 cups of flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, 1/2 cup of walnuts or nuts and whisk together.

5. Add in your dry ingredients to your wet and then mash your bananas in your medium bowl. Once mashed add to your stand mixer or large bowl and fold in the dry ingredients and bannas into the wet ingredients.

6. Pour into bread pan and bake for 45-60 minutes or until toothpick comes out clean (insert in center of bread). You can cover your pan with foil towards the end of baking if your bread is getting to dark on the top.

7. Cool in pan or on a wire rack for 10-15 minutes.

Storing Notes:

Once bread is cooled completely store air tight container or ziplock at room temperature for up to 2 days. To extend the life of your banana bread you can store in the fridge or freezer. I prefer storing my bread in the freezer, I will cut the bread and use a ziplock bag and keep in the freeze for 2 weeks. To reheat once in the freeze I use my microwave for about 30 seconds to thaw and warm.

Affiliate Program Participation Disclosure

An Everyday Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and links to Amazon.com. As part of the Amazon Associates program, An Everyday Kitchen will post customized links, provided by Amazon, to track the referrals to their website. This program utilizes cookies to track visits for the purposes of assigning commissions for purchases made through links in these posts.