Homemade bread is kind of amazing, especially when it is sweet and hearty banana bread! Almost every time I buy a big bunch of bananas, I am left with the inevitable forgotten fruit at the bottom of the bowl. If you have the same problem, this banana bread is the solution. Not only will it extend the life of your fruit but it also is a great option for breakfast on-the-go during the work week!
1 cup granulated sugar
8 tablespoons unsalted butter, room temperature
2 large eggs
3 ripe bananas (the more browned and ripened the better!)
1 tablespoon vanilla unsweetened almond milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Preheat the oven to 375°.
In a large mixing bowl, cream together the sugar and butter until fluffy. Then, add the eggs one at a time, beat well to combine after adding each one.
Meanwhile, mash the bananas in a small bowl. Add the almond milk and cinnamon to the bananas and stir to combine. In another large mixing bowl, combine the flour, baking powder, baking soda, and salt.
Then, add the banana mixture to the sugar mixture and stir until combined. Add the dry ingredients to the mixture and combine until the flour is just combined.
Pour batter into a greased bread pan and bake 1 hour or until a toothpick inserted in the center comes out clean. Set aside on a cooling rack for 15 minutes after baking. Remove bread from pan and allow to cool completely before slicing.