Banana Bread Recipe

If your bananas are not overripe, place them on a baking sheet and bake at 350°F (177°C) for 10-12 minutes until they are blackened and soft. Let them cool before using.

In a medium bowl, measure out the all-purpose flour. If not using a scale, fluff the flour in its container before measuring.

Add kosher salt, ground cinnamon, and baking soda to the flour.

Whisk the dry ingredients together until well combined and set the bowl aside.

Peel the cooled, baked bananas and place them into a separate bowl.

Mash the bananas with a fork until they form a paste. Leaving some small chunks is fine.

In a large bowl, add the room temperature unsalted butter.

Add the packed brown sugar and beat with a hand mixer until the mixture is lighter in color and fluffy.

Add the eggs one at a time, mixing well after each addition. Add the vanilla extract with the last egg.

Using a spatula, fold the mashed bananas into the wet mixture.

Add the bowl of dry ingredients to the wet mixture.

Gently fold everything together with a spatula until just combined. Be careful not to overmix.

Lightly grease a 9x5-inch loaf pan with butter or baking spray.

Pour the batter into the prepared loaf pan and spread it evenly.

Bake in a preheated oven at 350°F (177°C) for 50-60 minutes.

The bread is done when a skewer inserted into the center comes out clean. Let it cool before slicing and serving.