6-Bananas Banana Bread

• 2 cups all-purpose flour (spooned into cup measure and leveled)
• 1 tsp baking soda
• 1/4 tsp fine salt, heaping
• 1/2 cup unsalted butter, at room temperature
• 3/4 cup brown sugar
• 2 eggs, straight from the fridge
• 2 tsp vanilla extract
• 2 1/3 cups mashed bananas, very ripe (about 6 bananas)

Instructions

1. 1

   Preheat the oven to 350°F (175°C). Grease and line a 9x5 inch (23x13 cm) loaf pan with parchment paper, with the sides of parchment overhanging from the pan so you can easily remove your bread later.

2. 2

   Measure the flour by spooning it gently into your cup measure and leveling it off with a butter knife without compressing the flour, then add it to a small bowl. Add the baking soda and salt to the flour and mix them in.

3. 3

   In the bowl of an electric mixer, beat the butter and brown sugar on medium speed until smooth and creamy, about 2–3 minutes. Add the eggs one at a time, mixing well after each addition. Continue mixing until the mixture looks cohesive and slightly glossy—this ensures it's fully emulsified. Add the vanilla and mashed bananas, then mix on medium speed just until evenly blended. The batter should look uniform and smooth before adding the dry ingredients.

4. 4

   Sift your flour mixture into your banana mixture and finish folding the flour well, yet gently, with a flexible rubber spatula.

5. 5

   Pour the batter into the prepared pan. Run a butter knife under cold water and run it down the middle of your bread lengthwise about 1 cm deep. This will cause the bread to break in the centre rather than all over, making it more visually appealing.

6. 6

   Bake for around 60 minutes. I would say 55–62 minutes should be the range. Start checking after 55 minutes and remove the bread from the oven when it passes the toothpick test (a toothpick inserted in the centre comes out with a few moist crumbs, but not wet).

7. 7

   Let the bread cool in the pan for 10 minutes. Then lift the bread out of the pan by the parchment paper and cool it completely on wire racks. It's important to cool the loaf fully on a wire rack rather than in the pan, and avoid wrapping it while it's still warm. This prevents condensation and keeps the texture perfect. Serve with a side of softened butter, if you like.