This is the best of the best banana breads out there!
Keyword: Bread, Breakfast
Author: Eva Bakes
1/2cup (1 stick)unsalted butter, softened
1 and 1/2cupsall-purpose flour
Preheat your oven to 350 degrees F. Generously grease or line a standard 9"x5" loaf pan and set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream together the butter and sugar on medium high speed until light and fluffy, about 2 minutes.
Add the eggs and banana and mix well.
In a medium sized bowl, whisk together the flour, baking soda and salt. Turn the mixer to low and slowly add in the dry ingredients and then add the vanilla. Mix until everything just comes together. Do not over mix.
Transfer the batter to your prepared loaf pan and smooth the top. Bake in your preheated oven for 55-60 minutes or until a toothpick inserted in the center comes out clean. You might want to check the toothpick in a few places since the mashed banana could appear to be wet batter.
Allow the bread to cool before serving.
Store bread in an airtight container at room temperature or in the refrigerator. It will keep longer in the refrigerator and will not get as soggy.