Perfect Banana Bread
My go-to recipe for flawless banana bread. Perfect on its own or with a swish of cream cheese, this banana bread will perfume your home like a bakery.
Equipment
- 9x5 Loaf Pan
Ingredients
- 3 large over-ripe bananas room temperature
- ½ cup unsalted butter melted and cooled to room temperature
- ½ cup light brown sugar packed
- ½ cup pure cane sugar
- 2 large eggs room temperature
- 1 Tbsp milk room temperature
- 1 tsp pure vanilla extract
- 2 cups all purpose flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp pink himalayan sea salt
Instructions
- Preheat the oven to 325°F.
- Butter and flour a 9x5 loaf pan. Set aside.
- Melt the butter, and allow it to cool to room temperature.
- Mash the bananas and set them aside.
- Whisk together the butter and sugar and then the eggs. Whisk until creamy. Add in the milk and vanilla. Finally, mix in the mashed bananas.
- Sift in the dry ingredients: flour, cinnamon, baking powder, baking soda, and salt. Fold them in with a spatula, but do not over mix.
- Pour the batter into the pan.
- Bake for 60 to 70 minutes.
- Cool in the pan until the pan is touchable (about 20 minutes). Remove it to a cooling rack to finish cooling completely... or at least try to.