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




  1. Preheat the oven to 325F degrees F.
  2. Apply cooking spray to 9 x 5 x 3 inch loaf pan.
  3. Combine the sugar and butter in the bowl of a stand mixer until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. In a small bowl, mash the bananas.
  6. In another bowl, mix the cinnamon, nutmeg, flour, baking powder, baking soda and salt.
  7. Add the banana mixture and vanilla to the sugar mixture and stir until combined .DO NOT OVER MIX.
  8. Add dry ingredients until combined.
  10. 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.
  11. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely.
  12. Enjoy!


Posted by:Aisha Pectyo

Astrophysicist turned data rockstar who speaks code and has enough yarn and mod podge to survive a zombie apocalypse.

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