Easy, Homemade Banana Bread

Easy, Homemade Banana Bread Recipe

PREP 15mins COOK 1hr TOTAL 1hr 15mins

For the best, most flavorful bread, the bananas need to be ripe — overripe, brown and speckled is even better. Nuts are completely optional for this. We love the bread both ways, but do enjoy the extra crunch from a handful of walnuts or pecans. A note on pan size: We use a 8 1/2- by 4 1/2-inch loaf pan; if you only have a 9- by 5-inch pan, start checking for doneness 5 to 10 minutes earlier. For the best, most flavorful bread, the bananas need to be ripe - overripe, brown and speckled is even better. Nuts are completely optional for this. We love the bread both ways, but do enjoy the extra crunch from a handful of walnuts or pecans. A note on pan size: We use a 8 ½- by 4 ½-inch loaf pan; if you only have a 9- by 5-inch pan, start checking for doneness 5 to 10 minutes earlier.

Makes 1 loaf, approximately 10 slices

YOU WILL NEED

1 ½ cups (195 grams) all-purpose flour

1 teaspoon baking soda

½ teaspoon kosher salt

¾ teaspoon ground cinnamon

3 medium bananas, heavily speckled or even black bananas are best

8 tablespoons (115 grams or 1 stick) unsalted butter, melted and cooled

¾ cup (150 grams) packed light brown sugar

2 large eggs, lightly beaten

1 teaspoon vanilla extract

½ cup (50 grams) walnuts or pecans, toasted and chopped, optional

DIRECTIONS

PREPARE BATTER

Center a rack in the oven and heat to 350 degrees F. Butter and flour an 8 ½-inch-by-4 ½-inch loaf pan. Place the pan on an insulated baking sheet or on two regular baking sheets stacked on top of the other.

Directions at inspiredtaste.net

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