RCI-BR.003.0075.001
Best Banana Bread
A standard recipe requiring leavening can be made egg-free by increasing the required amount of baking powder by 1 tsp for each egg omitted. Contributed by World Recipes Y-Group Yield 1 loaf.
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Preheat the oven to 350°F (175°C) and grease a 9-inch loaf pan with butter or cooking spray.
2
Cream together the butter and sugar in a large bowl using an electric mixer or by hand until the mixture is light and fluffy, about 2-3 minutes.
3
Beat in the 2 eggs one at a time, mixing well after each addition until fully incorporated.
4
Stir in the crushed bananas and vanilla extract until combined and smooth.
5
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
6
Fold the dry ingredients into the banana mixture using a spatula until just combined; do not overmix.
7
Pour the batter into the prepared loaf pan and smooth the top with the back of a spatula.
8
Bake in the preheated 350°F oven for 50 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs.
50 minutes
9
Allow the banana bread to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.