As I'm sitting here writing my favorite banana bread recipe for you, the aroma of bananas and vanilla are making my house smell so yummy and comforting! And just in time too because my kids are just about to get home from school.
I have a couple of teenagers and lately, my son (who is 17) is going through another major growth spurt which means it's extremely difficult to keep food in the house! I realized a couple of years ago what moms really mean when we say our sons eat us out of house and home. He's always hungry! I like to make things in double batches so that I can have extras for lunches and for the freezer. (Most of the time, this banana bread doesn't make it to the freezer though unless I make a few batches, because it's that good!).
If you are like me, you will have a stash of perfectly ripe bananas in your freezer ready to be made into the moistest and yummiest banana bread that will have your family and friends begging you for the recipe after each delicious bite! Mouth watering yet?
So this morning I went through my freezer and collected all of the bananas that I've been stashing, and I had a few really ripe ones on my counter also. Today I'm making banana bread. This large batch recipe has a ton of bananas in it so it's super moist and absolutely delish!! This banana bread recipe is baked on a large cookie sheet so if you were wondering how you can make banana bread without a loaf pan this is for you! I like to make this super easy banana bread this way because it cooks very quickly without drying out the sides. I'll never make banana bread in a loaf pan ever again! The key to a super moist banana bread is to make sure you don't over bake!
This is the basic recipe that I use. Feel free to alter it by adding chocolate chips, nuts or whatever extras you like. We like just plain banana bread around here, with butter or cream cheese on top. This is a great banana bread recipe if you are feeding a crowd or have company coming over! If I have a ton of bananas or know that I have company coming in from out of town, I'll make two or three batches to freeze for later. Aren't bananas perfect that you can use them this way? I love it when you can use things up! Groceries seem to get more and more expensive, does anyone else agree?
1 Cup Butter (Very soft but not melted)
1.5 Cups Sugar
2 Tsp Pure Vanilla
7 Bananas (If taking these out of the freezer, they should be at room temperature before you start)
3 Cups Flour
2 Tsp Baking Soda
1 Tsp Salt
1. Preheat oven to 350F (175C).
2. Butter a large cookie sheet (11x17 inches). I use Rachael Ray.
3. Cream together the butter and sugar until creamy.
4. Add in the vanilla and eggs and stir until creamy again.
5. Add in the bananas. It will look curdled and that's ok!
6. In another bowl, sift together the flour, baking soda and salt and then add into your banana mixture. Only stir until blended through.
7. Pour onto your cookie sheet and bake for about 25 minutes or until a tester (like a fork or toothpick) inserted into the center comes out clean.
8. Let the banana bread cool in the pan for a few minutes before removing.
If you are going to freeze the banana bread, be sure that it's completely cooled before putting it in the freezer to prevent condensation and ice crystals forming.
I love to print and save all of my favorite recipes so I made a recipe card for you just in case you would like to print one also. This will print as a 4x6 file so you can glue it into your recipe book or if you like to save them in a tin like I do, I found some really cute ones on Amazon.
If you like this recipe, we would really appreciate it if you would Pin it!