The Best Banana Bread

This is my most asked about recipe. We LOVE making banana bread. My husband usually buys extra bananas and just asks me to let them rippen for bread making. The funny thing about this for me is that I tried as a preciously newlywed wife to make banana bread and it turned out so bad I cried and didn’t make it again for six years. I have now perfected my recipe and share it all the time. I’ve made this recipe with 3 bananas and with as many as 6. It’s SO good. But if you only have 3, you can still make it. It’ll just be less amazing and still good. You can mess with the recipe with what you have or how banana-y and sweet you like your bread. We like is gooey sweet with loads of grass-fed butter and sea salt on top. Yum! Enjoy!

Ingredients

4-6 ripe bananas

1/3 cup melted grass- fed butter

1 teaspoon baking soda

pinch of sea salt

3/4 cups erythritol or sugar

1 teaspoon vanilla (I always add more. Just splash it, I never measure vanilla)

1 1/2 cup all purpose flour

brown sugar & chocolate chips for toppings (optional)

Make it

You always, always want to begin by mixing the melted butter, erythritol(or sugar), bananas and vanilla first. Then add your flour, baking soda and salt. And if you have littles at home, let them “decorate” the tops of the loaves with the brown sugar & chocolate chips. Ethan would never eat banana bread with chocolate chips so we personalize the loaves accordingly.

I bake using 4 mini loaf pans. I find these mini loaf pans bake the loaves more evenly and they are super cute and easy to share with friends and easier to freeze, too. Get your own mini loaves here.

You’re going to bake these little darlings at 350 for 45-60 minutes. I usually get mine out around 50 minutes. Let them cool before cutting and serving.

Extra note : sometimes this recipe doesn’t make 4 full loaves, that’s ok! This time I only ended up with 3 because I only used 3 bananas. Just use what you have and get to baking!