3over ripe bananas (if you have small bananas you can use 4)
1 ½cupall purpose flour
Start by preheating the oven to 350°. Prep a loaf pan by spraying it with cooking spray or lightly coating it with oil.
In a small bowl mash the bananas together using the back of a fork. Try to mash down all the chunks.
You can mix this batter completely by hand or use a mixer, up to you!!
In a large bowl cream together ½ cup softened butter and 1 cup sugar, until it is completely combined. This may take a minute or two.
Stir in the mashed bananas, 2 eggs, ½ teaspoon salt, and 1 teaspoon vanilla.
Place a fine mesh colander over the bowl and sift the 1 ½ cups flour, 1 teaspoon baking soda, and 1 teaspoon baking powder into the batter.
Stir until all the flour is mixed in. Don't overmix or your bread will be tough.
Pour the batter in the prepared loaf pan and bake for 50-55 minutes, until a toothpick inserted all the way in the middle comes out clean (with no batter on it). If the top of the bread is getting too brown around the 40 minute mark, you can lightly tent foil over the top of the bread.
Let it cool for about 5-10 minutes before trying to remove it from the pan.
Store your cooled bread in an airtight container or wrapped in foil, at room temp, for up to 5 days.
You can freeze your banana bread. Simply wrap it in plastic wrap and then place in a freezer bag or freezer safe container. Freeze for up to 3 months. To thaw place the bread at room temp for a few hours.
Optional mix-ins:You can also add in 1 teaspoon cinnamon and/or ½ cup chopped nuts (pecans or walnuts).Calories are estimated.