This banana loaf recipe is a delightful twist on the classic, offering a moist texture and a subtle vanilla flavor.
Preheat your oven to 325°F (165°C).
Ensure your oven is fully preheated before placing the batter inside for even baking.
Grease a 9x5-inch loaf pan with butter or cooking spray.
You can also line the pan with parchment paper for easier removal.
In a large mixing bowl, cream together the sugar and butter until light and fluffy.
Use room temperature butter for easier mixing.
Beat in the eggs one at a time, ensuring each is fully incorporated.
Crack the eggs into a separate bowl first to avoid shell pieces.
Mash the bananas and stir them into the mixture along with the vanilla extract.
Use a fork to mash the bananas for a smoother texture.
In a separate bowl, whisk together the flour, baking powder, and baking soda.
Sifting the dry ingredients can help avoid lumps.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Avoid overmixing to keep the loaf tender.
Pour the batter into the prepared loaf pan, spreading it evenly.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaf at the 50-minute mark to prevent overbaking.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the bottom from becoming soggy.
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