Description
Easy and delicious 2 banana bread that starts with just 2 ripe bananas.
Ingredients
- 1 3/4 cups (220 g) all-purpose flour, spooned and levelled
- 2 teaspoons (8 g) baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt, reduce slightly if using salted butter
- 1/3 cup (75 g) butter, at room temperature
- 2/3 cup (130 g) white sugar
- 2 large eggs, at room temperature
- 1 cup (227 ml) bananas, mashed, about 2 medium, very-ripe bananas
Instructions
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reheat oven to 350°F (325°F for glass pans). Place rack in the center.
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Prep a 8.5 x 4.5-inch metal loaf pan (at least 2½” deep): spray with cooking spray and line with parchment, letting it hang over the sides for easy removal.
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In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
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In a large bowl, cream room-temperature butter and sugar with a mixer on medium speed until fluffy (2–3 minutes).
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Add eggs one at a time, mixing well after each. Scrape the bowl between additions.
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On low speed, add the dry mix alternately with mashed bananas: Add ⅓ flour mix ; Add ½ bananas ; Repeat, ending with flour ; Mix until combined, then beat for 15 seconds.
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Pour batter into pan, level the top.
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Bake for 45–55 minutes. Begin checking at 40 minutes when the top is cracked and golden. A toothpick should come out clean.
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Cool in pan for 10 minutes, then lift out using the parchment. Cool completely on a rack.
Notes
Recipe can be doubled and divided between and baked in two 8×4 loaf pans.
Loaf will keep well, tightly wrapped and stored at room temperature for several days. The loaf can also be frozen up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American