Today I’m sharing my late-night banana bread. What makes it a late-night banana bread? Well it was late into the evening when I decided I wanted to try playing with a banana bread recipe to make something unique, and tasty. It was late in the night, and so we have late-night banana bread! I put together a rich take on the traditional banana bread. You can easily cut this recipe in half to make a small loaf, but I certainly recommend making the full recipe, sharing a loaf, or throwing one in the freezer to have on hand. This easy banana bread recipe is a great way to take care of over ripe bananas, or to enjoy anytime. If you are like me, you were looking for a moist banana bread recipe, and this is it!
Banana bread is a tried and true bread that is both easy, and delicious. I know for me, when I think or taste banana bread, it takes me right back to memories of my grandmother, my mom’s mom who made fantastic banana bread for almost any occasion, and I love to do the same. With most ingredients I usually have on hand anyway, it’s a foolproof recipe that I can put to use anytime.
This recipe takes a little bit of a spin on traditional banana bread by adding brown sugar and cinnamon which make for an extra rich and tasty treat. It’s super easy to whip up, and because there is no need to wait for rising, it’s a quick bread recipe that can be done in a snap. So now let’s move on with how to make banana bread.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup white sugar
1/2 cup brown sugar
2 eggs, beaten
1 teaspoon cinnamon
1 tablespoon vanilla extract
1/4 cup butter, melted
4 bananas, mashed. (3 will do if that’s what you have on hand!)
Remember: you can easily divide this recipe in half for just one loaf!
Directions
- Grease and flour two 7×3 inch loaf pans and set aside. Preheat oven to 350 degrees F.
- In a bowl or mixer, whisk together flour, soda, salt, sugar, brown sugar, and cinnamon. Mix in lightly beaten eggs, melted butter, vanilla, and mashed bananas. Pour into prepared pans.
- Bake at 350 Degrees F for 50 to 60 minutes, until a wooden toothpick inserted into the center comes out clean, careful not to over-bake.
- I like to garnish the warm slices with a sprinkling of confectioners powdered sugar, and butter, you can also drizzle with maple, or blueberry syrup!
- That’s it! Take a picture and be sure to tag @BakedByBrett and use #BakedByBrett so we can see how yours turned out!
Pro tip:
Set your timer for the low end of the baking range or less depending on your oven. This recipe can take as long as 60 minutes, so I start out at 50 minutes and check it often starting then to be sure I don’t over bake the loaves.
With a glass of fresh-squeezed orange juice and a warm cup of coffee, breakfast is served! My cat Riley is in the background checking out breakfast too!
Now get out there and get baking!
-Brett
Follow along on Instagram, and be sure to tag us!
Baked by Brett 