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
• 6-8 medium 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 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. Add the mashed bananas and mix until combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
7. Stir in the chopped nuts, if using.
8. Pour batter into the prepared loaf pan and spread evenly.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
10. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

• For extra moist banana bread, use very ripe bananas – the blacker, the better!
• To prevent sticking, line the loaf pan with parchment paper, extending it over the sides.
• Don't overmix the batter, as this can result in a tough bread.
• Store banana bread in an airtight container at room temperature for up to 3 days or freeze for longer storage. Wrap tightly in plastic wrap and then in foil.
• For a darker crust, increase the baking temperature to 375°F (190°C) for the last 15 minutes of baking.