This recipe for Easy Banana Bread doesn't even require an electric mixer! Use a whisk or a wooden spoon to stir the batter together. Make it with overripe bananas for the best flavor and texture. If you must make this on an electric mixer, use the paddle attachment if possible, and mix on lowest speed setting.This recipe doesn't use a loaf pan, and instead uses an 8x8 inch baking pan. This makes the banana bread soft and tender, almost like a snack cake. Serve slices warm with salted butter or a drizzle of honey. Make this as-written, or for a more dessert-like banana bread, add 3/4 cup of mini semisweet chocolate chips.
Preheat the oven to 350F. Coat an 8x8 inch pan with flour-based baking spray, Or use cooking spray such as Pam. You can also grease and flour with shortening and flour.
In a large mixing bowl, place the brown sugar, eggs, vanilla and butter. Stir together with a whisk or wooden spoon until combined. Peel the bananas and place them in a separate mixing bowl. Mash well with a fork until fine. A few lumps of banana are okay. Add the bananas to the brown sugar mixture. Stir to combine.
In a medium bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the wet banana mixture. Stir together until just combined. Add the pecans, if using, and fold them in using a rubber spatula.
Pour the batter into the prepared pan and spread evenly. Bake 45-50 minutes, or until a toothpick tester inserted near the center comes out clean.
Allow the bread to cool in the pan 10 minutes before turning it out, or serve slices of the bread warm directly from the pan.
Serve squares of banana bread split and stuffed with pats of salted butter.
Banana bread will keep well at room temperature for two days. Cover with plastic wrap or foil. Or, store it in the refrigerator for up to four days. Bring to room temperature before serving.
Notes
What to expect: This is so easy to make! I think it’s the best banana bread I’ve tried. The 8x8 pan really maximizes the tenderness of the bread, making it almost like a snack cake. It is moist and flavorful. The crust isn't hard or crumbly, rather, it's more soft like a cake's crust. Mix-ins: In place of the pecans, use your favorite nut. English walnuts are delicious. Or try an equal amount of semisweet chocolate chips or mini semisweet chocolate chips.Another layer of flavor: In fall and winter months, I like to add 1 teaspoon of cinnamon to the dry ingredients. It adds and extra ounce of cozy. But most of the time I make this as written, without cinnamon.