My family absolutely loves banana bread. This is one of those recipes that I just go ahead and double to make two because one is never enough. Every time I make it I tweak it a little depending on what I have a taste for or what ingredients I have on hand. Sometimes I add a streusel nut topping, sometimes a flaxseed and brown sugar mixture, sometimes chocolate chips throughout. With that said, here is a good base recipe. I encourage you to keep it on hand and make it your own. This is my favorite thus far. The banana flavor is naturally supreme and the texture is so moist, you’ll contemplate whether or not you’ll need to put it back in the oven!
The smell of the house when banana bread in the oven is a bonus! Throw one in before expecting guests and you will surely impress. Or wrap one up and tie a ribbon around it to gift a friend.
Always use very ripe bananas. Like peel-turning-black ripe.
- 1 stick (1/2 cup) butter, room temperature
- 1 cup sugar
- 2 eggs
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla
- 4 very ripe bananas, diced
- 1 1/2 cup all purpose flour
For a more consistent banana flavor and even baking, dice the bananas in uniform pieces.
- Preheat oven to 350. Grease a regular-sized loaf pan.
- Leave butter out until at room temperature, then beat butter and sugar until creamed and light.
- Add eggs, salt, pumpkin pie spice, baking powder, baking soda, vanilla, and bananas. Mix until combined.
- Mix flour into the batter.
- Pour into greased pan. Bake at 350 for 60-65 minutes, until a toothpick inserted in the center comes out clean.
- Remove from oven and allow 10 minutes to cool before digging in. Or, for a more dense consistency, wrap and refrigerate overnight (as if you can wait).
If you have any left before bed, cover tightly with plastic wrap. Sometimes I like to just go ahead and slice the entire loaf and wrap the slices individually for a quick to-go breakfast, portion control, or to just plain and simply divvy out.