Your family will go bananas for this easy Banana Bread Recipe!
Prep Time10 minutesmins
Cook Time1 hourhr
Total Time1 hourhr10 minutesmins
Course: Breakfast
Cuisine: American
Servings: 1loaf
Author: The Frugal Girls
Ingredients
3Very Ripe Bananas(mashed)
1/2cupButter(8 tbsp softened to room temperature)
1cupGranulated Sugar
2Large Eggs(beaten lightly)
3/4tsp.Vanilla
1 3/4cupsAll Purpose Flour
1tsp.Baking Soda
3/4tsp.Salt
2tsp.Turbinado Sugar (Sugar in the Raw)(Optional)
Instructions
Preheat oven to 325 degrees for a glass loaf pan or 350 degrees for a non-stick loaf pan.
Spray pan with Non-stick Cooking Spray or Grease with Butter, then set aside.
Add Softened Butter and Sugar to large mixing bowl, and cream together until well combined.
Add Mashed Bananas, Lightly Beaten Eggs, and Vanilla, and continue to mix.
In separate large mixing bowl, whisk together Flour, Baking Soda, and Salt until well combined.
Gradually pour Flour mixture into bowl with Banana mixture, and stir well with a large spoon to combine completely.
Pour batter greased loaf pan.
Optional: Sprinkle the top of your loaf with 2 tsp. Turbinado Sugar for a sweet touch.
If using glass loaf pans, bake at 325 degrees for 65 - 75 minutes, if using non-stick loaf pans, bake at 350 degrees for 55 – 65 minutes. Your loaf is done when a toothpick inserted in center comes out clean.
After baking, allow bread to cool completely on a wire baking rack before removing from pan. (about 1 hour)
Wrap cooled loaf in plastic wrap or foil and store at room temperature for 2 days, or in refrigerator up to 7 days. ENJOY!
Freezer Friendly Make Ahead Tip: If you'd like to freeze the second loaf for later, you can either freeze the loaf whole, or slice first so you’ll have individual pieces ready-to-go. Then wrap sliced {or non-sliced} loaves in plastic cling wrap and place in Gallon sized Freezer Ziploc Bag. When ready to eat… remove entire loaf from freezer or just pull out a slice at a time to defrost when the banana bread cravings hit. Defrost in the refrigerator overnight, then bring to room temperature the next day before enjoying your bread.