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 9×5 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 9×5 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.