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classic banana bread from The Jewish Kitchen
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Classic Banana Bread

Sweet, overripe bananas, brown sugar, and nuts combine to form a classically (and sinfully delicious) baked bread that's perfect with coffee, afternoon tea, or even as a base for French toast.
Course Breakfast, Desserts
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 1 loaf

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup brown sugar (light or dark)
  • 1 tsp. baking soda
  • 1/4 tsp. Kosher salt
  • 2 eggs, beaten
  • 2 1/3 cups mashed bananas (overripe)
  • 1/2 cup unsalted butter, at room temperature
  • Confectioner's sugar for dusting

Instructions

  1. Preheat oven to 350 degrees. Lightly grease a 9 x 5 loaf pan.
  2. In a large bowl, combine flour, baking soda and salt. Set aside.
  3. In an separate bowl or with an electric mixer, cream together butter and brown sugar. Add eggs, one at a time, and mashed bananas. Add in chopped nuts.
  4. Stir banana mixture into flour mixture only to moisten. Do not overmix. Pour patter into prepared loaf pan.
  5. Bake in preheated oven for 60 - 65 minutes until a toothpick inserted into the center of the loaf comes out clean. Let bread cool in pan for 15 minutes and then turn out onto a wire rack. Dust with confectioner's sugar if you like, and slice.