Ingredients
Method
- Preheat the oven to 350°F. Coat an 8x4-inch loaf pan with nonstick spray and line it with parchment paper, ensuring the paper overhangs on all sides for easy removal.
- Peel and break the bananas into a large mixing bowl, then mash them with a fork until nearly liquefied or puree them in a food processor.
- Add the eggs to the mashed bananas and whisk until thoroughly blended.
- Whisk in the brown sugar, then stir in the self-rising flour until just combined, stopping as soon as no dry streaks remain to avoid overmixing.
- Pour the batter into the prepared pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean without wet batter.
- Cool the bread completely in the pan before lifting it out by the parchment paper to slice and serve.
Nutrition
Notes
- If you cannot find self-rising flour, make your own: For every cup of all-purpose flour, add 2 teaspoons baking powder and whisk well to combine. For this recipe, you would need 1 ½ cups of all-purpose flour plus 3 teaspoons of baking powder.
- If you will not be serving the banana bread right away, wrap the bread tightly in plastic wrap while it's still slightly warm to retain moisture
- To store, wrap leftover banana bread with plastic wrap and store at room temperature for up to 3–4 days, or in the refrigerator for up to a week
- Baked banana bread can be frozen for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving
- Optional: For extra flavor, add 2 teaspoons vanilla extract with the eggs
- For banana nut bread, add 1 cup chopped walnuts or pecans to the batter before pouring into the prepared pan
- For chocolate chip banana bread, add 1 cup semi-sweet chocolate chips to the batter after it is mixed up