Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 9 by 5-inch loaf pan with parchment paper, ensuring there's excess on the two longer sides for easy removal.
- In a large bowl, mash the bananas. Add the brown sugar and melted butter, and continue to mash until the mixture is almost completely smooth.
- Add the eggs and vanilla extract. Whisk until smooth. Then, add the all-purpose flour, baking soda, cinnamon, and salt. Fold with a rubber spatula until no streaks of flour remain.
- Scrape the batter into the prepared loaf pan. Bake for 50 to 55 minutes, or until a cake tester inserted into the center comes out clean.
- Let the banana bread cool in the pan for at least 20 minutes. Then, carefully remove it from the pan using the parchment paper overhangs and let it cool completely on a wire rack before slicing and serving.
Nutrition
Notes
This banana bread freezes well. Once completely cooled, wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 3 months. Thaw at room temperature before serving.