The smell of a banana bread baking in the oven is a great way to get your family out of bed in the morning. The fresh aromatic scent of bananas floating through your home makes everything so sweet and full of love.
I enjoy eating bananas for breakfast and for a quick on the go snack. They are full of potassium that gives us our energy back. They are great on cereals and in yogurt, or as in this recipe, in bread. Just remember, the riper the banana (meaning the darker) the better flavor you will get in the bread. A great way to use those bananas that are dark or black.
You can also freeze individual slices, and when needed just defrost in the fridge for the next day for breakfast or with your afternoon tea. Enjoy!
Ingredients: Serves 8
- ½ cup unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs, at room temperature
- ½ teaspoon vanilla extract
- 4 large extra ripe bananas
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Preheat your oven to 350 degrees.
Place the flour, baking soda and salt into a small mixing bowl and mix to incorporate. Set aside.
Place the butter and sugar into a mixing bowl and beat until creamy. Add the eggs, one at a time until mixed through. Add the bananas and mix until incorporated. Add the vanilla.
Slowly add the flour mixture in to the sugar mixture until all is incorporated. You will have to stop and scrape down the sides of the bowl occasionally.
Pour the mixture into a greased and lightly floured loaf pan. Place in the oven on a baking sheet and bake for 60 minutes. Rotate the loaf halfway through the baking time.
Remove and allow the loaf to cool before removing.