The reason I call this 6-Bananas Banana Bread is because it typically takes about 6 bananas. So you can be assured it’s loaded with that amazing banana flavour. In addition, I have two stunning banana bread recipes. I can never decide which one is my favourite. Both are amazing! But I call this one 6-Bananas, so you know, there’s no confusion which recipe my family asks me to make! 😉
6-Banana Banana Bread
8
servings15
minutes1
hourIngredients
2 cups all-purpose flour (spooned into cup measure and leveled)
1 tsp baking soda
1/4 tsp fine salt, heaping
1/2 cup unsalted butter, at room temperature
3/4 cup brown sugar
2 eggs, straight from the fridge
2 tsp vanilla extract
2 1/3 mashed bananas, very ripe, ideally frozen and thawed
Directions
- Preheat the oven to 350F. Grease and line 9x5 inch loaf pan with parchment paper, with sides of parchment overhanging from the pan so you can easily remove your bread later.
- Measure flour by spooning it gently into your cups measure and leveling off with a butter knife without compressing the flour and add to a small bowl. Add baking soda and salt to the flour and mix it in.
- Beat butter and sugar until smooth, I do so in a bowl of my electric mixer. Add eggs one at a time on medium low speed. Grab a wooden spoon and work the eggs into the butter mixture more (instead of overbeating it with a mixer.) Add vanilla and bananas and mix on medium speed until combined.
- Sift your flour mixture into your banana mixture and finish folding the flour well, yet gently, with a flexible rubber spatula.
- Pour the batter into prepared pan. Run a butter knife under cold water and run it in the middle of your bread lengthwise about 1 cm deep. This will cause the bread to break in the center rather than all over making it more visually appealing.
- Bake around 60 minutes. I would say 55-62 minutes should be the range. Start checking after 55 minutes and remove from the oven when the bread passes the toothpick test (toothpick inserted in the center comes out with a few moist crumbs, but not we better.)
- Let the bread cool in the pan for 10 minutes. Then lift the bread out of the pan by the parchment paper. And cool completely on wire racks. Serve with a side of softened butter, if you like and enjoy.
6-Banana Banana Bread
8
servings15
minutes1
hourIngredients
2 cups all-purpose flour (spooned into cup measure and leveled)
1 tsp baking soda
1/4 tsp fine salt, heaping
1/2 cup unsalted butter, at room temperature
3/4 cup brown sugar
2 eggs, straight from the fridge
2 tsp vanilla extract
2 1/3 mashed bananas, very ripe, ideally frozen and thawed
Directions
- Preheat the oven to 350F. Grease and line 9x5 inch loaf pan with parchment paper, with sides of parchment overhanging from the pan so you can easily remove your bread later.
- Measure flour by spooning it gently into your cups measure and leveling off with a butter knife without compressing the flour and add to a small bowl. Add baking soda and salt to the flour and mix it in.
- Beat butter and sugar until smooth, I do so in a bowl of my electric mixer. Add eggs one at a time on medium low speed. Grab a wooden spoon and work the eggs into the butter mixture more (instead of overbeating it with a mixer.) Add vanilla and bananas and mix on medium speed until combined.
- Sift your flour mixture into your banana mixture and finish folding the flour well, yet gently, with a flexible rubber spatula.
- Pour the batter into prepared pan. Run a butter knife under cold water and run it in the middle of your bread lengthwise about 1 cm deep. This will cause the bread to break in the center rather than all over making it more visually appealing.
- Bake around 60 minutes. I would say 55-62 minutes should be the range. Start checking after 55 minutes and remove from the oven when the bread passes the toothpick test (toothpick inserted in the center comes out with a few moist crumbs, but not we better.)
- Let the bread cool in the pan for 10 minutes. Then lift the bread out of the pan by the parchment paper. And cool completely on wire racks. Serve with a side of softened butter, if you like and enjoy.
