Name: After-School Banana Bread
Ingredients: 8 tbsp salted butter (melted and cooled); 1 cup packed light brown sugar; 2 eggs (large); 1 1/2 tsp vanilla; 4-5 bananas (very ripe, mashed); 1 3/4 cups flour (219 grams); 1 tsp baking soda; 1/2 tsp salt; 1/2 cup chopped pecans or chocolate chips (optional); 1-2 tbsp granulated sugar

After-School Banana Bread

Print Recipe

Course Breads, Breakfast, Dessert

Ingredients

Mush

8 tbsp salted butter melted and cooled
1 cup packed light brown sugar
2 eggs large
1 1/2 tsp vanilla
4-5 bananas very ripe, mashed

Dry Ingredients

1 3/4 cups flour 219 grams
1 tsp baking soda
1/2 tsp salt

Other

1/2 cup chopped pecans or chocolate chips optional
1-2 tbsp granulated sugar

Instructions

Preheat oven to 350°F.
Spray 8x8 inch pan with nonstick baking spread or line it with parchment paper.
In a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar, eggs and vanilla until well blended.
Add the bananas and mix until combined.
In a medium bowl, whisk together the flour, baking soda, and salt.
Add the dry ingredients to the wet ingredients and beat just until combined. Add the pecans or chocolate chips (if using) and mix until combined.
Pour the batter into the prepared pan and spread it evenly.
Sprinkle the sugar over the top of the whole surface.
Bake until tester inserted in the the center comes out clean, 45 to 50 minutes.
Let the bread cool slightly in the pan on a rack. Slice and serve warm with butter.
When completely cooled, cover the pan with foil and store at room temp for up to 2 days.

1 thought on “After-School Banana Bread”

jhegeman2

January 21, 2019 at 9:17 pm

I tried halving the recipe (I only had 3 bananas) and making them into muffins. This did NOT turn out well. I’m not sure if it was because of the halving, or from the reduction in size, but I suspect it was the latter. I think I will stick to the 8×8 or 9×9 from now on.