Warm, delicious, and moist—what's not to love about this amazing Blue-Ribbon Banana Bread recipe? Try it out for yourself! Your kids will go absolutely bananas for this classic banana bread breakfast!
Ingredients• 1 1/4 cups unbleached all-purpose flour • 1 teaspoon baking soda • 1/2 teaspoon fine salt • 2 large eggs, at room temperature • 1/2 teaspoon vanilla extract • 1/2 cup unsalted butter, at room temperature, plus more for preparing the pan • 1 cup sugar • 3 very ripe bananas, peeled and mashed with a fork (about 1 cup) • 1/2 cup toasted walnut pieces
To begin, sift the baking soda, flour, and salt into a medium bowl, set aside.
Whisk the vanilla and eggs together in a liquid measuring cup with a spout, set aside.
Prepare a 9x5x3 inch loaf pan by lightly brushing it with butter. Then, preheat the oven to 350 degrees F.
Using a standing mixer fitted with the paddle attachment or an electric hand-held mixer, cream the sugar and butter until fluffy and light.
Pour the egg mixture into the butter gradually while mixing until well combined. Add in the bananas and remove the bowl from the mixer.
Using a rubber spatula, mix in the flour mixture until just combined. Fold in the nuts and transfer the batter to the prepared pan.
Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean.
For 5 minutes, let the bread cool in the pan on a wire rack. Then turn the bread out of the pan and let cool completely on the rack. Wrap the bread in plastic wrap. The banana bread is best served the next day.