A Good Banana Bread
A homey, sweet banana bread that bakes up perfectly.
Servings: 2 loaves or about 24 muffins (easily halved)
Ingredients
- 16 tablespoons (2 sticks) unsalted butter, softened
- 2 cups sugar (Note: Do a scant 2 cups if your bananas are very ripe)
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 4 very ripe bananas, peeled and fork mashed (Note: If you're using an electric mixer, you don't have to mash them. The mixer will do the work.)
- 2 cups unbleached, all-purpose flour
- 2/3 cup cornstarch
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2/3 cup milk
- 1 cup chopped walnuts, optional
Instructions
- Preheat the oven to 350°F and grease two loaf pans or line muffin tins.
- Using an electric mixer, cream the softened butter and sugar on medium high until very light and fluffy, being sure to scrape down the bowl once or twice.
- Add the vanilla, eggs, and bananas, and beat on medium until fully combined. Scrape the bowl, and make sure everything is well mixed.
- Add the flour, cornstarch, baking powder, baking soda, salt, milk, and nuts (if using). Mix on low for a couple minutes, scraping the bowl once or twice, until well combined.PRO TIP: I have mentioned scraping the bowl several times. This is because under-mixed and poorly-combined ingredients are among the top mistakes people make when baking. Everything needs to be thoroughly combined and emulsified.
- Divide the batter into the two loaf pans or muffin tins. If making banana bread loaves, smooth and even the tops using the back of a spoon or a spatula.
- Bake until nicely browned on top and a knife or toothpick comes out clean. Muffins will take about 25 to 30 minutes. Loaves, around 40 to 45 minutes.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
