This banana bread is ultra moist, packed with flavor and has an irresistible crackly top – and the best part is, it’s made in one bowl! It comes together quickly and is the best way to use the overripe bananas you have an your counter at the end of every week.
Ingredients:
for 9 large squares
- 1 stick unsalted butter, melted
- 1/4 cup granulated sugar + 2 tablespoons
- 3/4 cup light brown sugar, packed
- 2 eggs
- 1.5 tsp vanilla extract
- 1.5 cups all-purpose flour
- 3/4 tsp salt
- 1 tsp baking soda
- 4 large/ 5 small very ripe bananas*, mashed
- Optional: walnuts or chocolate chips
Directions:
- Preheat oven to 350F and line a 9×9 baking dish with parchment paper.
- Whisk together the melted butter, brown sugar, and 1/4 cup granulated sugar.
- Whisk in both eggs and vanilla extract.
- Add the dry ingredients – flour, salt and baking soda – and whisk until everything is well combined.
- Mix in the mashed bananas until they’re evenly incorporated.
- Add in nuts and/or chocolate chips if using. I didn’t give a measurement for these add-ins because the amount is up to your preference! Measure with your heart here.
- Pour the batter into the prepared baking dish and sprinkle the remaining sugar over the top.
- Bake for 45-50 minutes, until an inserted toothpick comes out clean.
- Allow the banana bread to cool for at least an hour before slicing and enjoying.
- Store leftovers at room temperature in an airtight container.
Notes:
* The secret to extremely moist banana bread is freezing your over ripe bananas before using them in banana bread. At the end of each week, I throw the leftover ripe bananas in the freezer, and when I decide to make banana bread I pull them out to thaw for a bit (or run under hot water until they can be mashed).
