banana bread

Ingredients

• 3 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 4-5 ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup chopped walnuts or pecans (optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
2. In a large bowl, whisk together the flour, baking soda, and salt.
3. In a separate bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla.
5. In a small bowl, mash the bananas.
6. Add the mashed bananas to the wet ingredients and mix well.
7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
8. If using, fold in the chopped nuts.
9. Pour the batter into the prepared loaf pan and spread evenly.
10. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
11. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

• For extra moist banana bread, try adding 1/4 cup of sour cream or yogurt to the batter.
• Use very ripe bananas – the browner, the better! They'll add more flavor and sweetness.
• To prevent the bread from sticking to the pan, line the pan with parchment paper, leaving an overhang on the sides to easily lift out the bread.
• Store banana bread in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Wrap tightly in plastic wrap and then aluminum foil.