Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 9 by 5-inch loaf pan with parchment paper, leaving extra overhang on the two longer sides.
- In a large bowl, mash the bananas. Add the brown sugar and melted butter, and continue to mash until the mixture is almost completely smooth.
- Add the eggs and vanilla extract to the bowl. Whisk until the mixture is smooth.
- Add the all-purpose flour, baking soda, cinnamon, and salt to the bowl. Fold everything together with a rubber spatula until no streaks of flour remain. Be careful not to overmix.
- Scrape the batter into the prepared loaf pan. Bake for 50 to 55 minutes, or until a cake tester inserted into the center of the loaf comes out clean.
- Let the banana bread cool in the pan for at least 20 minutes. Then, carefully remove it from the pan using the parchment paper overhang and let it cool completely on a wire rack before slicing and serving.
Nutrition
Notes
This recipe is a base for gluten-free variations. For a gluten-free version, you can substitute a gluten-free all-purpose flour blend for the all-purpose flour. Ensure your blend contains xanthan gum, or add 1/2 teaspoon if it does not. The texture may vary slightly depending on the gluten-free flour used.