Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch light-colored metal loaf pan with butter and line it with a parchment paper sling for easy removal.
- In a large mixing bowl, whisk together the melted butter, dark brown sugar, and granulated sugar until well combined. Add the room temperature eggs one at a time, whisking thoroughly after each addition. Stir in the pure vanilla extract and the mashed bananas.
- In a separate, medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt until evenly distributed.
- Pour the dry ingredients into the wet ingredients. Using a silicone spatula, gently fold the mixture together just until the last streak of flour disappears. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top into an even layer.
- Bake on the center rack for 55-65 minutes. If the top begins to brown too quickly around the 45-minute mark, loosely tent the pan with aluminum foil. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove from the oven and let the bread cool in the pan for exactly 10 minutes. Use the parchment sling to carefully transfer the loaf to a wire rack to cool completely to room temperature before slicing.
Notes
Chef's Tip: For the best flavor, wrap the completely cooled loaf in plastic wrap and let it sit overnight at room temperature. The moisture redistributes and the banana flavors intensify beautifully by day two.