Ingredients
Equipment
Method
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a standard 9x5 inch loaf pan, or spray with non-stick cooking spray.
- Melt the butter in a large bowl. You can do this in the microwave for about 1 minute.
- Add the mashed ripe bananas to the melted butter and mix well with a fork.
- Stir in the eggs and vanilla extract. Use the fork to mash and mix until no yellow streaks of egg remain.
- In a separate large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients. Mix with a spatula until just combined. Do not overmix.
- If using, gently fold in any optional additions like chocolate chips or nuts.
- Pour the batter into the prepared loaf pan. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Nutrition
Notes
To store, wrap the completely cooled bread in plastic wrap, then place it in a zip-top bag or airtight container. It will keep at room temperature for up to 3 days, or in the refrigerator for up to 6 days. For longer storage, wrap and freeze for up to 2 months.
If you prefer, you can bake this recipe in a standard muffin tin for about 25-30 minutes.