I’ve never met anyone who doesn’t love banana bread. This particular recipe hits all the right notes for me: moist, slightly dense, not too sweet, with toffee undertones and lots of banana flavor. If you like your banana bread more cake-like, use white sugar in place of brown and cream it together with room-temperature (not melted) butter until fluffy.
1 stick butter (8 Tbsp or 1/2 cup), melted
3/4 cup tightly packed light brown sugar
1/4 cup milk
1 teaspoon vanilla extract
1 cup mashed overripe bananas (it’s ok if it is a bit chunky)
2 cups all-purpose flour
1 tsp baking soda
1/2 teaspoon kosher salt
1. Preheat the oven to 350 degrees and line a 1 lb. loaf pan with parchment paper (or butter and flour the pan).
2. In a large bowl, using a wooden spoon, stir together the butter and sugar until well blended. Stir in the egg until completely incorporated, then add the milk and vanilla extract and stir well. Stir in the bananas.
3. In a second bowl, whisk together the flour, baking soda, and salt. Pour the flour mixture into the banana mixture and stir until just combined, being careful not to over mix.
4. Pour the batter into the parchment lined pan and bake for 50-60 minutes, until golden brown and a toothpick inserted into the center removes with a few moist crumbs attached.
5. Let cool in the pan on a cooling rack for 20 minutes, then remove in the parchment paper and let cool completely before serving.