This is my favorite banana bread.
Hands down FAVORITE.
Plus it’s simple to make. So simple that I made this one handed. Yep, one handed.
The morning I was making this Autumn wanted to be held but also play with her toys on her mat so about every other minute she would yell from her mat at the top of her lungs and then I’d pick her up, she would stop and be happy to watch me make the banana bread. But then she would yell at the top of her lungs to be put back down. And then, after about a minute of playing around the yelling would begin again…
So with her in my left arm I made this pretty much one handed. Thankfully I was at the point of cracking eggs when she was on the mat since I’m not great at doing that 1 handed.
Let’s get back to the banana bread.
It’s perfectly predictable. You know, banana-y and bread-y. It’s just that it has the best texture and flavor.
I love the chunks of banana that are mixed into the creamy light batter. I often put chopped pecans in but I didn’t this time because I wanted to use the bread later on for french toast and I didn’t want the pecans in that. But I highly encourage you to put pecans in because they add such great flavor and texture.
Classic Banana Bread
- 2 cups whole wheat flour, but all-purpose works as well
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 overripe bananas
- 1 cup sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup pecans, finely chopped (optional)
- Preheat oven to 350 degrees.
- Prepare a 9 by 5-inch loaf pan by lightly greasing the surfaces.
- In a large bowl, combine the flour, baking soda, and salt; set aside.
- Put 2 bananas and the sugar in the bowl of a stand mixer. Mix together for 3 minutes; you want a light and fluffy banana cream.
- Add the melted butter, eggs, and vanilla extract; beat well and scrape down the sides of the bowl.
- Mix in the dry ingredients until about 50% incorporated.
- Add in the 2 remaining bananas and chopped pecans. Mix together until the bananas are broken up but still in large chunks and the dry ingredients are more incorporated.
- Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.
- Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Rotate the pan periodically to ensure even browning.
- Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners’ sugar, and serve.
Adapted from Food Network
You cannot beat it!
Rebekah @ Making Miracles says
I am always on the look out for a new “keeper” banana bread recipe – and love that your baking experience was about as interrupted and disjointed as most of my baking and cooking attempts seem to be lately. Lindsey is 8.5 months now, and goes from happy to play alone to I NEED MOMMY now and back and forth again all the time!! Babies – gotta love ’em! 😀
Mmm, I can’t remember the last time I had banana bread! I was thinking about it the other day but got lazy. I need to make this tonight!