Ingredients
Method
- Assemble all ingredients. Preheat the oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan.
- Whisk flour, baking soda, and salt in a large bowl. In a separate large bowl, beat brown sugar and butter with an electric mixer until smooth. Mix in eggs and mashed bananas until thoroughly blended, then stir the banana mixture into the flour mixture until just combined.
- Transfer the batter into the prepared loaf pan.
- Bake in the preheated oven for approximately 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Serve and enjoy.
Nutrition
Notes
Banana Ripeness: I always wait until my bananas are practically black and covered in spots because that is when the natural sugars are most intense and the bread becomes incredibly moist.
Mixing Technique: I have learned that the key to a tender crumb is stirring the flour in just until the white streaks disappear, as overworking the batter is the quickest way to end up with a dense loaf.
Flavor Development: I find that this bread actually tastes even richer on the second day after the flavors have had time to meld, so I usually wrap it tightly and let it rest on the counter overnight.
Serving Suggestion: I love to cut a thick slice and griddle it in a pan with a little bit of salted butter until the edges get crispy and caramelized.
Storage Tip: I often bake an extra loaf and freeze individual slices wrapped in parchment paper so I can grab one for a quick breakfast on busy mornings.
Sugar Preference: I highly recommend using dark brown sugar if you have it on hand because the extra molasses creates a deeper color and a much softer texture.