Recently I’ve had so many ripe bananas around that I feel like I am making banana bread once a week. I love eating banana bread for breakfast with my coffee so I wont complain about having to make it so frequently. This recipe is adapted from a recipe I found online from Genius Kitchen. I have had problems in the past where my banana bread is too dense and I have learned that I am over mixing the batter. So learn from my mistakes and only mix the batter until it is combined and then STOP.
My mom always makes double batches of banana bread and then freezes the extra. So I can promise you that this freezes well. I love the taste of cinnamon in all my baked goods so I think it adds a really nice flavor to the banana bread. I recommend eating it with peanut butter but that is really just my personal preference. I hope your banana bread turns out as delicious as mine did!
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| Servings |
slices
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- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 3 bananas, mashed
- 1 1/2 cup all- purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla
Ingredients
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- Preheat the oven to 350 degrees. In a medium bowl, sift together the flour, baking soda, and cinnamon. In another bowl, cream the butter and sugar. Add the eggs, one at a time. Mix in the mashed bananas and the vanilla. Add the dry ingredients to the wet ingredients, mix until just combined. Pour into greased loaf pan. Bake for 55 minutes.
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