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Ingredients
Scale
- ½ cup (125 g) unsalted butter, room temperature
- 1 cup (200 g) brown sugar (muscovado sugar recommended)
- 2 extra-large eggs
- 6 large ripe bananas (approximately 350 g; the riper, the better)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch of salt
- 2 tablespoons brown sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
Instructions
- Preheat your oven to 350°F (180ºC) and prepare your loaf pan by greasing and lining it with baking paper.
- Beat the room temperature butter and brown sugar until pale and fluffy.
- Add the extra-large eggs one at a time, mixing thoroughly after each addition.
- Mash the ripe bananas and stir them along with the vanilla extract into the butter mixture.
- Sift together the flour, baking powder, baking soda, ground cinnamon, and salt, then gradually add to the wet ingredients.
- Pour the batter into the prepared loaf tin and smooth the top.
- Mix brown sugar and ground cinnamon for topping, then sprinkle over the batter.
- Bake for 45 minutes or until a skewer inserted comes out clean.
- Cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Notes
Use very ripe bananas for maximum sweetness and flavor.
Ensure your butter is at room temperature for better mixing.
Avoid over-mixing to keep the bread tender.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 210
- Sugar: 15
- Sodium: 150
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
- Cholesterol: 40