Our super-moist banana bread is brimming with brown sugar and banana flavor and makes the perfect snack, day or night.
Prep Time10 minutesmins
Cook Time55 minutesmins
Total Time1 hourhr5 minutesmins
Keyword: Cast Iron Banana Bread Recipe
1cupmashed bananas,about 3 small or 2 large
2cupsall purpose flour
½cupunsalted butter,room temperature
1cuplight brown sugar
½teaspoonbanana extract,optional but delicious
Preheat the oven to 375°F. Spray a 8½ x 4½-inch loaf pan with Baker’s spray then line with a piece of parchment paper with about 2 to 3 inches overhanging the long sides for easy removal. Set aside.
In a small bowl, mash the bananas. Once mashed, add the buttermilk and combine. Set aside.
In a medium bowl, combine the flour, baking powder, baking soda and kosher salt.
In a large bowl, using a handheld mixer on medium-low speed, cream together the butter and sugar for 30 seconds to 1 minute or until light and fluffy. Add the eggs, one at a time, until completely incorporated then add the vanilla and banana extract.
Add ½ the flour mixture to the butter mixture and mix just until incorporated. Add the banana mixture and mix just until combined. Add the remainder of the flour and mix it in just until it is combined. Do not overmix.
Spread the batter evenly in the prepared loaf pan. Bake for 30 minutes, then tent the bread with aluminum foil and continue to bake for an additional 20 to 25 minutes or until a toothpick comes out clean.
Allow the bread to cool in the pan for 15 minutes, then pull it out (using the overhanging parchment paper) onto a cooling rack to cool completely before slicing. Make sure to remove the parchment paper for the bread to cool
If you don’t want to wait for the perfect window when your bananas are ripe to make this simple banana bread, you can follow these instructions. To ripen bananas in the oven, bake the unpeeled bananas on a parchment-lined baking sheet at 300°F for 30 to 40 minutes until they are darkly blackened and soft to the touch. You can speed up the cooling process by opening them and gently mashing them in a big bowl to help the heat escape faster. Be sure to let them cool before adding to your batter.
This delicious banana bread recipe freezes really well. Make a double batch and freeze the second loaf for later.
Make sure you measure out the 1 cup of mashed bananas because bananas can come in all sizes and vary greatly from store to store. Because of this variance, it is best to actually take the extra time to measure and not assume. Too much banana will add too much moisture to your batter and may not yield a good final loaf.