Okay, so I have a confession to make… banana bread has been my downfall. I’ve done so many experiments to get the perfect banana bread consistency and so many have failed. BUT, I think this is the one y’all… the trick? Using aluminum foil half-way through the baking process! Yup, keeps your bread from over-browning and a crunchy top while keeping the moisture inside. I will say though it is a much slower bake…
1 cup granulated sugar
1 stick salted butter, room temperature
2 large eggs
3 ripe bananas
1 teaspoon ground cinnamon
1 teaspoon nutmeg
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1-2 teaspoons of vanilla
- Preheat the oven to 325F degrees F.
- Apply cooking spray to 9 x 5 x 3 inch loaf pan.
- Combine the sugar and butter in the bowl of a stand mixer until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a small bowl, mash the bananas.
- In another bowl, mix the cinnamon, nutmeg, flour, baking powder, baking soda and salt.
- Add the banana mixture and vanilla to the sugar mixture and stir until combined .DO NOT OVER MIX.
- Add dry ingredients until combined.
- READ THE NEXT STEP CAREFULLY.
- Pour batter into prepared pan and bake ~1 hour to ~1 hour 30 hour 10 minutes or until a toothpick inserted in the center comes out mostly clean. 30-40 minutes into the baking process, cover pan with aluminum foil. Check every 30 minutes for doneness.
- Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely.