Very ripe bananasShould be spotted and fragrant. If too yellow with green, bake at 350°F for about 10 minutes until blackened3 medium (or 430g)
All-purpose flourUse a scale if possible, or fluff flour in measuring cup and level off to avoid overpacking1¾ cups (210 g)
Baking soda1 tsp
Salt1 tsp
CinnamonCan be substituted with pumpkin pie spice, cardamom, allspice, nutmeg, or ginger½ tsp
Room temperature butter½ cup (113 g)
SugarCan use light brown, dark brown, or granulated sugar. Light brown adds caramel notes¾ cups (165 g)
Large eggsShould be room temperature2 pieces
Vanilla extract1 tsp
Steps
1
Preheat oven to 350°F. Select very ripe, spotted, fragrant bananas. If they're still yellowish with green, roast them at 350°F for about 10 minutes until blackened, then let cool.
2
In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Mix thoroughly to distribute ingredients evenly.
3
Peel and mash the bananas. You can leave small chunks or mash until completely smooth, depending on your texture preference.
4
In a large bowl with a stand or hand mixer, cream the room temperature butter on high speed for about 3 minutes until light and fluffy. Scrape down the bowl as needed.
5
Add sugar, breaking up any large lumps before mixing until well combined.
6
Add the room temperature eggs one at a time, scraping down the bowl after each addition to ensure even mixing.
7
Add vanilla extract and mix until combined.
8
Add the mashed bananas and mix on low speed until almost combined.
9
Fold in the dry ingredients by hand with a spatula, mixing just until the flour disappears. Be careful not to overmix, as this activates gluten and can make the batter gummy and dense.
10
Transfer the batter to a sprayed 9x5 inch or 1 lb loaf pan (optionally lined with parchment paper for easy removal). Smooth the top evenly.
11
Bake at 350°F for 50-60 minutes until a skewer inserted in the center comes out clean. Optionally sprinkle sugar on top before baking for added sweetness and sparkle.
12
Remove from oven and allow to cool completely. The banana bread keeps for 3 days in an airtight container at room temperature, 5 days in the refrigerator, or up to 3 months frozen.
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