Packed with banana flavors and a hint of vanilla, this Super Moist Banana Bread Recipe is incredibly easy and absolutely delicious!! It has been the reigning banana bread recipe in my household for so many years, as it turns out perfectly every time!
½cupunsalted butter(1 stick, softened at room temperature)
1teaspoonvanilla extract(or vanilla paste)
Preheat your oven to 375 degrees F (190 degrees C) and butter your loaf pan on the bottom and all the way up the sides. I like to coat the inside of the buttered loaf pan with sugar, for a slightly crunchy crust, but this is completely optional.
In a large mixing bowl, or the bowl of your stand mixer, cream the butter and sugar together. Add the banana and mash until it reaches small chunks. Add eggs and combine, then add the milk and vanilla and combine the banana mixture thoroughly.
Add dry ingredients: baking soda, baking powder, cinnamon and salt. Mix all of the ingredients. Once combined, add the flour to the wet mixture, then mix just enough that the all-purpose flour is fully incorporated. The batter will be lumpy and fairly thick.
Transfer the batter to your buttered (and sugar-coated, if desired) loaf pan. Bake at 375 degrees F (190 degrees C) for about an hour, or until the topping is golden brown and an inserted knife comes out clean from the center of the loaf. Allow to cool in the pan for about 5 minutes before removing from the loaf pan and transferring to a wire cooling rack to cool completely. Serve warm, if desired.
*If you want to sprinkle sugar and/or cinnamon on the top of the loaf (as in the picture) wait until the batter has cooked for 20-30 minutes, vs sprinkling directly on the wet batter before placing in the oven, or the banana bread will not rise as well.