4large, very ripe, brown bananas, mashed (about 2 cups)
½cup(113 g or 1 stick) unsalted butter,, melted
¾cup(150 g) packed light brown sugar
2large eggs,, room temperature
2teaspoonspure vanilla extract
2cups(250 g) all-purpose flour
½cup(60 g) chopped walnuts or chocolate chips (optional)
Preheat your oven to 350º F. Line a 9x5-inch loaf pan with parchment paper, lightly grease with nonstick spray.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large mixing bowl, combine the butter and brown sugar. Beat with an electric mixer for 2 minutes until combined and light in color Add the eggs and vanilla, and mix until well combined, about 30 seconds.
Pour the mashed bananas into the butter mixture and beat until well combined, about 90 seconds. Scrape down the sides of the bowl as needed.
Add flour mixture to the batter and stir with a wooden spoon or spatula just until the flour is incorporated, taking care not to overwork the batter. Stir in the walnuts or chocolate chips if using.
Transfer the batter to the prepared pan and bake for 55 to 65 minutes or until a toothpick inserted into the center comes out with a few dry crumbs.
Cool the bread in the pan on a wire rack for 20 minutes. Remove the bread and cool completely on a wire rack.
Ripe bananas: Bananas should have a peel that is mostly or entirely brown to give the most moisture and flavor to the bread.How to store banana bread: Store banana bread in an airtight container at room temperature for up to 5 days. Banana bread can also be wrapped in plastic wrap or reusable beeswax wrap.Freezing banana bread: Wrap banana bread in plastic wrap and then aluminum foil so it is airtight. Store on a flat surface in the freezer for up to one month. Defrost in the refrigerator before bringing to room temperature and serving.High altitude adjustments: This recipe has been tested in Denver, CO (altitude 5,280 ft or 1,609 m). Reduce brown sugar by 1 tablespoon and reduce baking soda by 1/4 teaspoon. Check bread at 60 minutes. If still wet in the center, bake for 5 more minutes. At higher altitudes, I suggest adding an extra banana for more moisture.Suggested tools to make banana bread:
Kitchen scale: Weighing your ingredients is more accurate than measuring them with cups.
Hand mixer: This is the one I own. It mixes my ingredients quickly and thoroughly.