Banana Bread

September 10, 2015

Author Notes:

I love this recipe because it really celebrates the banana. There are no additional spices, so the flavor of banana really comes through; therefore, it's important to use very ripe bananas, since they will have the sweetest, most distinct flavor.

Samantha Ardry

Makes: 1 - 9 x 5 inch loaf cake or 4 mini loaf cakes


Wet Ingredients

  • 1/2 cup unsalted butter, room temperature
  • 1 cup brown sugar
  • 2 large eggs, room temperature
  • 2 cups mashed bananas

Dry Ingredients

  • 2 1/2 cups pastry flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
In This Recipe


  1. Place a baking rack in the center of a conventional oven and preheat it to 350 F. Grease a 9 x 5 loaf pan or 4 mini loaf pans and set aside.
  2. Cream the softened butter in the bowl of stand mixer for 3 minutes. Add the brown sugar and continue to beat for 2 more minutes. Next, add the eggs, one at a time. Scrape the mixture down and then mix in the mashed bananas.
  3. In a separate bowl, sift together the flour, baking soda and salt. Slowly add them to the wet ingredients. Scrape the bowl with a spatula to make sure the mixture is evenly combined.
  4. Pour the batter into the prepared pan or pans and bake for about 45-50 minutes for 1 large loaf cake or about 30-35 minutes for mini loaf cakes, or until a cake tester inserted into the center comes out clean. Let the bread cool for about 15 minutes in the pan then turn it out and let it finish cooling on a rack.

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