Ingredients
Method
- Assemble all ingredients. Preheat the oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan.
- Whisk together the flour, baking soda, and salt in a large bowl. In a separate large bowl, beat the brown sugar and butter with an electric mixer until smooth. Mix in the eggs and mashed bananas until well combined, then stir the banana mixture into the dry ingredients until just incorporated.
- Transfer the batter into the prepared loaf pan.
- Bake in the preheated oven for approximately 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Serve and enjoy.
Nutrition
Notes
Banana Ripeness: I always wait until my bananas are covered in brown spots or even completely black because that is where the intense sweetness and moisture come from.
Mixing Technique: I make sure to fold the dry ingredients in gently by hand rather than using the mixer for the final step.
Overmixing is the quickest way to end up with a rubbery loaf, and I prefer mine light and airy.
Storage Secrets: I have found that this bread stays moist for days if kept in an airtight container at room temperature.
In my house, it rarely lasts more than forty-eight hours, but the flavor actually deepens by the second day.
Freezing for Later: I love to slice the loaf once it is completely cool and freeze individual pieces between layers of parchment paper.
It makes it so easy for me to pull out a single slice and reheat it in the toaster oven for a fast treat.
Adding Texture: While the recipe is perfect as it is, I sometimes throw in a half cup of chopped pecans or walnuts for a bit of crunch.
Toasting the nuts in a dry pan for a few minutes before adding them to the batter really elevates the whole experience.
Testing for Doneness: I always use a long wooden skewer to check the center around the fifty-five minute mark.
If it comes out with just a few moist crumbs, I know it is ready to come out of the oven.