Banana Bread
Equipment
- Oven
- Loaf Pan
Ingredients
- 1 Cup Unsalted Butter, Melted
- 1 Cup Granulated White Sugar
- 2 Large Eggs Room Temperature
- 3 Medium Bananas (Overripe)
- ¼ Cup 2% Milk
- 1 tsp Pure Vanilla Extract
- 2 Cups All-Purpose Flour
- 1 tsp Baking Soda
- ½ tsp Kosher Salt
Instructions
- Heat your oven to 350 degrees F. Line a 9×5 inch loaf pan with parchment paper, allowing the excess to hang over the sides for easy removal, spray with nonstick cooking spray, and set aside
- Melt the butter in a microwave for 60 seconds and set aside
- In a large bowl, mix the butter and sugar and add in the eggs, and mix until well combined
- Add the milk and vanilla and mix until well combined
- Mash the bananas with the wet ingredients using a fork or whisker until you get the consistency you want (chunky or smooth)
- Add the flour, baking soda, and salt and mix gently
- Pour the batter into the prepared pan and bake for 65 – 70 minutes or until a toothpick inserted comes out clean
- Remove the pan from the oven and set it on a wire cooling rack
- Allow the bread to cool in the pan for 15 minutes then remove from the pan
- Allow the bread to cool completely on the wire cooling rack then cut into slices and serve
Notes
Banana Bread and Cakes generally do not last at my house so I am not completely sure how long it can last. However, for other bread recipes, I wrap the bread with plastic wrap and keep it in a cool place for 3-4 days. You can also freeze the bread for up to 3-4 weeks. Defrost, microwave for a few seconds and enjoy!