Go Back
Print
Banana Banana Bread
Ingredients
For the Bread
  • 1/4 pound cool butter 1 stick
  • 3/4 C. dark brown sugar
  • 2 eggs at room temperature
  • 2 1/2 C. very ripe bananas about 5
  • 2 C. all-purpose flour
  • 1 t. baking soda
  • 1/4 t. salt
For The Topping
  • 3 T. chopped walnuts
  • 1 T. granulated or coarse sugar
  • 1/8 t.cinnamon
Instructions
  1. Preheat oven to 350 degrees F. Grease a 9 inch by 5 inch loaf pan. You can line the bottom of the loaf pan with parchment to ensure that it will come out of the pan easily after baking.
  2. Cream the butter in the mixer bowl of your stand mixer until the butter is light-colored and fluffy. Add the sugar and continue beating for about 2 more minutes. Add room-temperature eggs one at a time, mixing thoroughly after the addition of each egg. Mash the bananas and mix in the bananas. You only want small lumps of banana to remain in your batter after it is mixed.
  3. Whisk dry ingredients (flour, baking soda and salt) together. Add the banana mixture to the dry ingredients and mix until all the ingredients are just combined. Pour batter into your prepared pan. Prepare topping and sprinkle it over the batter.
  4. Bake in preheated oven for about 65 minutes. The bread is done when you can insert a toothpick into the center of the bread and the toothpick comes out clean. If you have a digital baking thermometer, the internal temperature of the bread should read between 190-200 degrees F. when the bread is done.
  5. When the banana bread is finished, remove the pan from the oven and let it sit on the counter for about 10 minutes. After ten minutes, run a knife around the edges of the bread to make it easier to remove the bread from the pan and turn the bread out onto a wire rack. Allow the bread to cool completely.