What do you with 6 over ripe bananas? Why make Banana-nanna Bread of course! This is by far the best Banana Bread I’ve ever had.
Its perfectly moist and is packed with bananas so you get the full flavor of the fruit.
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp kosher salt (or 1/4 tsp table salt)
1/2 cup butter, softened
3/4 cup brown sugar
2 eggs, beaten
2 1/2 cups mashed overripe bananas (about 4 bananas)
Preheat oven to 350 degrees. Lightly grease a 9×5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir until well combined. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack to finish cooling.
I love using my Pampered Chef loaf pan for this. The kids LOVE this bread warm with some butter.
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Oh man. I just made this for my husband’s bday. I added almonds, 1/4 cup, because he swears his mom made an almond banana bread growing up. I also made a little topping out of extra butter, brown sugar and crushed almonds, just for some extra calories. It followed a dinner of Gujeolpan, and I was a little worried that it wouldn’t “go” with dinner, but it was truly perfect. Just the right amount of sweetness. Thanks so much!