Classic Banana Bread

I have ALWAYS love eating banana bread or muffins!! Whenever I have ripen bananas I would ALWAYS make banana bread. I used to make a banana bread or muffin….every single week!! I am not sure why I stopped making them. I guess its because …I never have banana that are ripen…my family would eat them up so fast. If I want to make it…I usually have to buy a few extra banana and store it in the pantry so the kids don’t see it. I love eating banana bread with walnuts…but today I wanted to make one WITHOUT walnuts because my kids like them without it. This recipe is so easy and the BREAD comes out SUPER MOIST!! Its so GOOOOOOOD if you lather some butter on top of the bread when its HOT!!  YUMMY!!!  If you ever have any banana that is super ripen…you need to try this recipe!! You won’t be disappointed!!

INGREDIENTS

1 cup (2 sticks) unsalted butter

1 cup granulated sugar

2 large eggs, lightly beaten

2 teaspoon vanilla extract

2 cup  barely mashed banana (4 large bananas)

2 cups all-purpose flour

1 teaspoon baking soda

1 tablespoon baking powder

1 teaspoon cinnamon

 

DIRECTIONS

Preheat oven to 350°F. Lightly grease an 8-inch x 4-inch loaf pan with non-stick cooking spray.  Set aside.

Place the butter in a large microwave-safe mixing bowl and melt in the microwave (about 1 minute)  until just melted. Whisk in the sugar until smooth. Whisk in the beaten eggs until well incorporated. Add the vanilla extract  and mashed banana and whisk until just combined.

Gently stir in the flour, baking soda, baking powder, and cinnamon.

Pour the batter evenly into the prepared loaf pan. 

Bake for 60-70 minutes or until a toothpick or chopstick inserted in the center comes out clean. If the top of the bread is golden brown before the middle is completely baked through, tint the loaf pan with foil and continue to bake until the bread is cooked all the way through.

Let the banana bread cool in the pan completely. Serve with some butter 😉