Simple Infused Banana Bread
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Ingredients
Instructions
- 1
Preheat oven to 350°F (175°C). Grease a 9x5" loaf pan and line with parchment, leaving an overhang for easy removal.
- 2
Combine wet ingredients: In a large bowl whisk the melted butter and brown sugar until smooth. Add eggs one at a time, whisking to combine. Stir in vanilla and mashed bananas.
- 3
Mix dry ingredients: In a separate bowl sift together flour, baking soda, baking powder, salt, and cinnamon.
- 4
Fold: Add dry ingredients to wet and fold gently until just combined — batter should be thick and slightly lumpy. Fold in nuts or chocolate if using. Do not overmix.
- 5
Bake: Pour batter into prepared pan and smooth the top. Bake 55–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). If the top browns too fast, tent with foil for the last 15 minutes.
- 6
Cool: Remove from oven and let cool in pan 10 minutes. Use parchment overhang to lift loaf onto a wire rack; cool completely before slicing for cleaner cuts.
- 7
Serve: Slice and serve plain or with a light smear of (non-infused) butter. If you used infused butter in the batter, remember the entire loaf is dosed — portion responsibly and label clearly.
- 8
Storage: Store wrapped at room temperature for 2 days or refrigerate up to 5 days. Freeze sliced for longer storage.
