Tool

• 9×5″ baking pan

• Medium mixing bowl

• Large mixing bowl

• Electric hand or stand mixer

• Wire cooling rack

Ingredients

• 1¾ cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon salt

• ½ teaspoon ground cinnamon

• ¾ cup light or dark brown sugar

• ½ cup unsalted butter, room temperature

• 2 large eggs

• 1¾ cups mashed ripe bananas (about 3 large)

• 1 teaspoon vanilla

Direction

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.

2. In a medium bowl, whisk flour, baking soda, salt, and cinnamon.

3. In a large bowl or stand mixer, beat brown sugar and butter on high until light and fluffy, about 3 minutes.

4. Beat in eggs one at a time, scraping the bowl between each.

5. Add vanilla, then mix in mashed bananas.

6. Add dry ingredients and fold until just combined — do not overmix.

7. Pour batter into prepared pan.

8. Bake 50–60 minutes, or until a wooden pick inserted in the center comes out clean.

9. Cool in the pan for 20 minutes, then transfer to a wire rack to finish cooling.

Notes

• Room temperature ingredients matter: Soft butter and room‑temp eggs ensure a smooth batter and even crumb.

• Crunchy top option: Sprinkle 2 teaspoons of granulated or sparkling sugar over the batter before baking.

Nutrition

Calories: 274 • Carbs: 42g • Protein: 4g • Fat: 11g • Saturated Fat: 6g • Polyunsaturated Fat: 1g • Monounsaturated Fat: 3g • Trans Fat: 0.4g • Cholesterol: 62mg • Sodium: 363mg • Potassium: 204mg • Fiber: 2g • Sugar: 21g • Vitamin A: 363IU • Vitamin C: 3mg • Calcium: 28mg • Iron: 1mg