6-Bananas Banana Bread

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

Recipe by Ellen
Servings

8

servings
Prep time

15

minutes
Cooking time

1

hour 
Calorieskcal

Ingredients

  • 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.

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6-Banana Banana Bread

Recipe by Ellen
Servings

8

servings
Prep time

15

minutes
Cooking time

1

hour 
Calorieskcal

Ingredients

  • 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.

Rate the Recipe

Click on a star to rate it!

Average rating / 5. Vote count:

No votes so far! Be the first to rate this post.

Rate the Recipe

Click on a star to rate it!

Average rating / 5. Vote count:

No votes so far! Be the first to rate this post.

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