This is your traditional banana bread recipe. It’s the perfect way to use up those over ripe bananas.
I don’t know about you but when I buy bananas, they look beautiful at the store. Firm, yellow, and not a spot on their peel. But for some reason, when I bring them home, something happens to them, and they go downhill fast. The next day, spots are already appearing on their peel. I don’t know what it is. I have tried different suggestions like wrapping the stem with tinfoil to help them last longer. Nope, didn’t work for me.
I guess the positive in this whole situation is that not all is lost once they start turning too ripe. Banana bread is on the horizon. 🙂
It’s usually a request in our house to make chocolate banana bread but this time I decided to just make the traditional bread.
Here’s how to make it.
Prep! Gather and measure all ingredients needed.
Grease with butter or cooking spray a 9 x 5-inch baking loaf pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
In a stand mixer or large bowl, beat the butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each one.
Add the mashed bananas, lemon juice, and vanilla extract and mix well. It will look curdled at this point but that’s how it should look.
Add the flour mixture a little at a time just until it becomes incorporated. Do NOT over mix. Pour the batter into the prepared loaf pan and bake for approximately 40 to 45 minutes. You can use a knife to test the center and make sure it’s done.
After allowing the bread to cool in the pan for 10 minutes, remove to a cooling rack or plate.
Banana Bread (traditional)
- 1 3/4 cup all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (1 stick), softened
- 3/4 cup sugar
- 2 large eggs
- 1 cup mashed, very ripe bananas (around 2-3 bananas)
- 2 tbsp fresh lemon juice
- 1 1/2 tsp vanilla extract
- Preheat the oven to 350°F. Butter or spray some cooking spray into a 9 x 5 inch baking loaf pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a stand mixer or large bowl, beat together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each one.
- Add the mashed bananas, lemon juice, and vanilla extract and mix well. It may look a little curdled but that's fine. That's how it should look.
- Add the flour a little at a time and continue until it is all incorporated. Do not over mix.
- Pour the batter into the prepared loaf pan and bake for 40-45 minutes. You can use a knife to test the middle of the bread to be sure it's cooked through.
- Allow to cool for 10 minutes before removing from the pan.
If this recipe sounds good to you, give it a try. If you’ve never made banana bread, you’re missing out. Stop throwing away those over ripe bananas and make some bread.
Do you want to take it to a whole new level? Try this chocolate banana bread.