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Banana Banana Bread

Banana Banana Bread

This double-banana bread is rich, moist, and packed with deep banana flavor. Perfect for breakfast, an afternoon snack, or a sweet treat with coffee, it’s foolproof, comforting, and sure to become your go-to recipe.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 4 cups all-purpose flour gives structure to the bread
  • 2 teaspoons baking soda helps the bread rise
  • 0.5 teaspoon salt balances sweetness
Wet Ingredients
  • 1 cup unsalted butter softened, for richness and moisture
  • 1.5 cups brown sugar packed, adds sweetness and caramel flavor
  • 4 large eggs lightly beaten, room temperature
  • 4.67 cups overripe bananas mashed, very ripe with brown spots

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or nonstick spray.
  2. In a large bowl, whisk together flour, baking soda, and salt until well combined.
  3. In another bowl, beat butter and brown sugar until smooth and fluffy.
  4. Stir in eggs and mashed bananas until creamy and slightly lumpy.
  5. Gently fold banana mixture into dry ingredients until just combined. Do not overmix.
  6. Pour batter into prepared loaf pan, smooth top, and bake for about 60 minutes, or until a toothpick inserted in the center comes out clean. Cover loosely with foil if top browns too quickly.
  7. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For extra flavor, add chocolate chips, walnuts, or a cinnamon swirl. Store wrapped at room temperature for 4 days, refrigerate for 1 week, or freeze slices for up to 3 months. Always use very ripe bananas for best results.