Banana Bread

Is there anything better than a slice of warm banana bread fresh out of the oven? This Banana Bread is so soft and fluffy and gets its moist texture and delicious taste from three bananas. It's so easy to make and can be made in one bowl!

The bread comes together in about 10 minutes or so. It's best when you wait until the bananas are extra ripe, even if the peels are black, because the riper they are, the sweeter and stronger the flavor is.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Eggs: You also want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
• Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
• Check out My Favorite Baking Tools to see what I use when I bake.

Preheat your oven to 350 F. In a large bowl, mix together the brown sugar and melted butter.

Add in the egg and mix until combined. Scrape down the sides of the bowl. In a small bowl, smash down the bananas until smooth.

Add the smashed banana, flour, baking powder, baking soda, and salt and continue to mix on low just until combined.

Prep a 1 lb loaf pan by coating it with cooking spray and lining it with parchment that slightly overhangs on each side.

Bake the loaf for 50-55 minutes until a toothpick or knife inserted into the center comes out clean.

Cool for 15 minutes on a cooling rack before gently running a knife along the edges and carefully using the overhanging parchment to lift the cake out of the pan. Place on a cooling rack to cool completely before cutting. Enjoy!

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