After-School Banana Bread

Name: After-School Banana Bread
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: • Nonstick baking spray, for the pan; • 8 tablespoons (1 stick) salted butter, melted and cooled, plus softened butter for serving; • 1 cup packed light brown sugar; • 2 large eggs, beaten; • 1½ teaspoons pure vanilla extract; • 4 to 5 very ripe bananas, mashed (I like to leave them a little chunky); • 1¾ cups all-purpose flour; • 1 teaspoon baking soda; • ½ teaspoon kosher salt; • ½ cup chopped pecans (optional; see Tip); • 1 to 2 tablespoons granulated sugar as needed

6 steps

Prep:15minCook:45min

Updated at: Thu, 17 Aug 2023 02:57:13 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories373.7 kcal (19%)

Total Fat13.1 g (19%)

Carbs60.5 g (23%)

Sugars33.2 g (37%)

Protein5.2 g (10%)

Sodium333 mg (17%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

nonstick baking spray

for the pan

8 tablespoonssalted butter

melted and cooled, plus softened butter for serving

1 cuplight brown sugar

packed

2eggs

large, beaten

1 ½ teaspoonspure vanilla extract

4bananas

very ripe, mashed, I like to leave them a little chunky

1 ¾ cupsall-purpose flour

1 teaspoonbaking soda

½ teaspoonkosher salt

½ cuppecans

chopped, optional

1 tablespoonsgranulated sugar

as needed

Instructions

Step 1

1. Preheat the oven to 350ºF. Spray an 8 x 8-inch pan with nonstick baking spray or line it with parchment paper.

Step 2

2. In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat together the butter, brown sugar, eggs, and vanilla until well blended. Add the bananas and mix until combined.

Step 3

3. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and beat just until combined. Add the pecans (if using) and mix until combined.

Step 4

4. Pour the batter into the prepared pan and spread it evenly. Sprinkle the sugar over the top. I like to cover the whole surface completely with sugar; use as much as you’d like.

Step 5

5. Bake until a tester inserted in the center comes out clean, 45 to 50 minutes. Let the bread cool slightly in the pan on a rack. Slice and serve warm with butter.

Step 6

6. When completely cooled, cover the pan with foil and store at room temperature for up to 2 days.