Adjust the oven rack to the lower position. Lowering the rack prevents the
top from browning too quickly.
1.
Preheat oven to 350°F
2.
Grease a 9x5-inch metal loaf pan with non-stick spray and set it aside.
3.
Whisk together the flour, baking soda, salt, and cinnamon in a medium bowl.
Set aside.
4.
Using a handheld or stand mixer, beat the softened butter and brown sugar
together on high speed until smooth and creamy for about 2 minutes. With
the mixer running on medium speed, add the eggs one at a time, beating well
after each addition. Then beat in the mashed bananas, and vanilla extract
until well combined.
5.
With the mixer on low speed, slowly beat the dry ingredients into the wet
ingredients until just combined, being careful not to overmix. if using, fold in
the chopped nuts (if using).
6.
Pour and spread the batter evenly into the prepared loaf pan. Bake for 60-65
minutes, loosely covering the bread with aluminum foil halfway through to
prevent the top from browning too much. The bread is done when a toothpick
inserted in the center comes out clean with only a few small moist crumbs.
7.
Remove the bread from the oven and allow it to cool in the pan for 1 hour.
Remove the bread from the pan and let it cool completely on the wire rack
before slicing and serving.
8.
Cover and store the banana bread at room temperature for up to 2 days. The
flavors will develop and blend together best on the second day.
9.
Classic Banana Bread
2 cups all-purpose flour, spooned and leveled
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
3/4 cup packed light or dark brown sugar
2 large eggs, at room temperature
2 cups mashed ripe bananas (about 4 large bananas)
1 teaspoon pure vanilla extract
3/4 cup chopped pecans or walnuts (optional)
ingredients
instructions