I’m going bananas. And I’m okay with it.
For me, having a loaf of banana bread waiting for me at home is something that fills me, and my tastebuds, with great joy. Granted, it may not be the most conventional ‘snack food,’ but who wouldn’t want to sneak in a bite of sweet and soft banana bread between meals?
BB comes in many shapes and sizes – muffins, loafs, with and without walnuts, a sprinkle of chocolate chips, maybe even a crumbly streusel – but in my eyes, none of the adornments matter unless the bread itself is flavorful, moist, and sturdy (who wants to pick up a slice and have it fall apart immediately??).
And that’s exactly what this recipe will get you every time.
- 3/4 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 1/2 cup mashed bananas, very ripe (about 3 large, brown spotted bananas)
- 1/3 cup whole milk + a squeeze of lemon juice (you may also replace this with buttermilk or sour cream)
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. baking soda
- 1 1/4 cup all-purpose flour
- Preheat the oven to 350 degrees F and line a loaf pan (8×5) with parchment paper and nonstick spray.
- Use a stand mixer to cream the sugars and butter until light and fluffy. Mix in the eggs until no traces remain.
- Add mashed bananas to the mixture and use a spatula or wooden spoon to gently stir into the batter.
- Mix in the cinnamon, nutmeg, and baking soda.
- Add half of the milk and mix to combine.
- Add half of the flour and stir until no traces of dry ingredients remain.
- Repeat step 5 & 6.
- Bake for 55 minutes – 1 hour, until a toothpick poked in the center comes out clean.
- Allow to cool in the pan for 30 minutes before removing and moving to a rack until room temperature.
To store, keep wrapped in foil and in an airtight container.