Ingredients
Method
- Preheat the oven to 350 degrees F. Lightly grease a 9x5 inch loaf pan and lay a sheet of parchment paper across it so the ends hang over the sides like a sling.
- In a large bowl, mash the bananas until mostly smooth. Stir in the melted butter, sugar, eggs, and vanilla extract until well combined.
- Add the flour, baking soda, ground cinnamon, and salt to the wet ingredients. Fold with a spatula just until no streaks of dry flour remain.
- Pour the batter into the prepared loaf pan. Bake for 45 to 55 minutes, until the top is set and a toothpick inserted in the center comes out mostly clean. You can also poke the top gently; if it springs back, the bread is ready.
- Let the bread cool in the pan with a clean towel draped over the top for about 20 minutes. Then lift it out using the parchment sling and transfer to a wire rack, keeping the towel over the bread while it finishes cooling to hold in moisture.
Nutrition
Notes
Use very ripe, spotty bananas for the sweetest flavor and extra moisture.
To make muffins, divide the batter among a 12 cup muffin pan and bake at 350 degrees F for 17 to 22 minutes.
Wait a day to slice if you can; the loaf gets even more moist and flavorful overnight.
Store the cooled loaf in an airtight container at room temperature for up to 5 days.
Freeze individual slices for up to 2 months and thaw at room temperature whenever a craving hits.
Fold the batter only until the flour disappears to avoid a heavy, tough bread.
For extra texture, fold in a handful of toasted walnuts or dark chocolate chips before baking.