After School Banana Bread
A warm, comforting banana bread recipe that utilizes ripe bananas and offers a moist, fluffy texture, perfect for snacks or desserts.
Ingredients
Main Ingredients
- 2 large large eggs (beaten)
- 1 cup packed light brown sugar
- ½ cup salted butter (melted and cooled)
- 4-5 pieces ripe bananas (mashed) The riper, the better
- 1 ¾ cups all-purpose flour Can substitute with gluten-free flour if needed
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ teaspoons vanilla extract
- ½ cup chopped pecans (optional)
- 1-2 tablespoons granulated sugar (for topping)
For Greasing
- 1 spray Nonstick cooking spray For greasing the pan
Instructions
Preparation
- Preheat oven to 350°F and spray an 8x8-inch square pan with nonstick cooking spray.
- In a large bowl, whisk together the melted butter, brown sugar, eggs, and vanilla until blended.
- Stir in the mashed bananas until the mixture is well combined.
- In a separate bowl, whisk together the flour, baking soda, and kosher salt.
- Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
- If using, fold in the chopped pecans.
- Pour the batter into the prepared pan and sprinkle the top with granulated sugar.
Baking
- Bake for 45-50 minutes or until a tester comes out clean.
Notes
Serve warm with butter or cream cheese, or plain. Can also be enjoyed with coffee or tea.