Ingredients
Method
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C) and lightly grease a 9x5-inch loaf pan.
- Mix flour, baking soda, and salt in a large bowl. In a separate bowl, beat brown sugar and butter with an electric mixer until smooth. Stir in eggs and mashed bananas, then combine the banana mixture with the flour mixture until just incorporated.
- Transfer the batter into the prepared loaf pan.
- Bake in the preheated oven for approximately 60 minutes, 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
The Ripeness Rule: I have learned that the best flavor comes from bananas that are covered in dark spots and feel very soft, so do not be afraid to use the ones that look a bit too far gone.
Mixing Caution: I always stop stirring the moment the flour is no longer visible because overmixing the batter is the quickest way to end up with a dense and rubbery loaf.
Storage Discovery: I find this bread actually tastes even better the next morning after the moisture has redistributed, so I recommend wrapping it tightly in plastic wrap and letting it sit on the counter overnight.
Serving Suggestion: I love to slice a thick piece and toast it in a skillet with a little salted butter until the edges get crispy and perfectly caramelized.
Freezing Tip: I often bake an extra loaf and wrap it in a double layer of foil once it is completely cool, which keeps it fresh in the freezer for up to three months.
Texture Variation: I sometimes fold in a handful of toasted walnuts or dark chocolate chips right at the end if I want a bit of crunch or extra sweetness in my morning slice.