Banana Bread is a childhood favorite. Try this traditional quick bread . It’s perfect for a cozy treat or a lovely brunch.
Spread with butter & feel the memories flooding back.
Tip: These thin bread or meatloaf pans are a game changer. Perfect for a quicker bake, reducing the risk of doughy middles, or for cute party breads! I’m in love.
Banana Bread
Pre-heat oven to 350°F.
- 1/3 cup unsalted butter, softened
- 1/3 cup brown sugar, packed
- 1/2 cup sugar
- 1 egg, room temperature
- 3 medium bananas, mashed (or 1 1/2 cups)
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 2/3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup chopped walnuts (optional)
Cream together butter and brown sugar, and sugar. Add eggs, bananas, lemon juice, and vanilla.
Place the flour, baking soda, baking powder, and salt in a separate container. Whisk the dry ingredients so they are evenly distributed.
Once the wet ingredients are mixed together, add the baking soda, baking powder, salt, and flour. Mix just until combined. Over-mixing will make your banana bread rubbery instead of tender and delightful.
Using a spatula, stir in walnuts if you desire.
Line pan with parchment paper, coat with butter and then a light coating of flour, or spray with baking spray. Fill the pan with banana goodness. Bake for 35-45 minutes. Bake time depends on how hot your oven runs and the size of the pan you use. Bread is done with a bread tester comes out red or knife poked in comes out clean.
Let the pan sit until it is cool enough to touch with your hands. Flip the banana bread out and slice. Best when spread with butter; but, of course.