Imagine sinking your teeth into a warm, moist slice of banana bread that's so delicious, it'll make your taste buds dance with joy! This double batch recipe isn't just another ordinary banana bread – it's a game-changing, crowd-pleasing masterpiece that guarantees two full, golden-brown loaves of pure comfort. Whether you're a baking novice or a seasoned pro, this recipe promises to transform those overripe bananas into a mouthwatering treat that will have everyone begging for seconds.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: American
Serves: 2 loaves
Ingredients
- 4 ripe bananas
- 1/2 cup melted butter
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
Instructions
- Preheat the oven to 350°F (175°C). Grease two 9x5 inch loaf pans thoroughly with butter or cooking spray to prevent sticking.
- In a large mixing bowl, mash the ripe bananas with a fork or potato masher until they are smooth and no large chunks remain. The riper the bananas, the sweeter and more flavorful the bread will be.
- Pour the melted butter over the mashed bananas and mix well using a wooden spoon or spatula until completely combined.
- Add sugar to the banana-butter mixture and stir until the sugar is fully incorporated and the mixture becomes slightly lighter in color.
- Crack the eggs into the mixture one at a time, beating well after each addition to ensure they are fully integrated.
- Stir in the vanilla extract, providing a rich, aromatic flavor to the banana bread batter.
- Sprinkle baking soda and salt over the wet ingredients, mixing thoroughly to distribute evenly.
- Gradually add the all-purpose flour to the mixture, stirring gently until just combined. Be careful not to overmix, as this can make the bread tough.
- Divide the batter evenly between the two prepared loaf pans, smoothing the tops with a spatula to ensure even baking.
- Place the pans in the preheated oven and bake for 55-60 minutes. To check doneness, insert a toothpick into the center of each loaf - it should come out clean or with just a few moist crumbs.
- Remove the banana bread from the oven and let cool in the pans for 10 minutes. Then, carefully turn out onto a wire rack to cool completely before slicing.
- Once cooled, slice and serve. The bread can be stored at room temperature in an airtight container for up to 3-4 days.
Tips
- • Use extremely ripe bananas with brown spots for maximum sweetness and flavor • Don't overmix the batter – gentle mixing prevents tough, dense bread • Check doneness with the toothpick test, looking for just a few moist crumbs • Let the bread cool completely before slicing to maintain its perfect texture • For extra richness, consider adding optional mix-ins like chocolate chips or chopped nuts • Store in an airtight container to keep the bread moist for 3-4 days • For longer storage, you can freeze the loaves wrapped in plastic wrap for up to 3 months
Nutrition Facts
Calories: 200kcal
Carbohydrates: 30g
Protein: 3g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 40mg
