Say hello to your new favorite banana bread recipe! With its tender crumb, rich flavor, and irresistibly crisp crust, it’s simply the best!
Servings: Makes one 9 x 5 inch loaf
Prep Time:20 Minutes
Cook Time:45 Minutes
Total Time:1 Hour 5 Minutes
Ingredients
1¾ cupsall-purpose flour
1 teaspoonbaking soda
1 teaspoonbaking powder
½ teaspoonsalt
1 stick (½ cup)unsalted butter, softened
¾ cupsugar
2large eggs
1 cupmashed very ripe bananas, from 2-3 large bananas
2 tablespoonsfresh lemon juice, from 1 lemon
1½ teaspoonsvanilla extract
Instructions
Preheat the oven to 350°F. Butter and flour 9x5-inch metal loaf pan.
In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Add the mashed bananas, lemon juice and vanilla extract and mix well. It will look a little curdled at this point; that's okay.
Add the flour mixture and beat on low speed until just incorporated. Do not over mix. Pour the batter into the prepared loaf pan and bake until a tester inserted into the center comes out clean, 40 to 45 minutes. Let cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.
Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight on the countertop before serving.