This is the banana bread recipe to rule them all. There’s another one on this blog, but this is the one I use. The tricks are: lots of bananas and sugar sprinkled on top. Adapted from Smitten Kitchen.

Ingredients

• 115 g unsalted butter, cut into chunks, plus more for pan
• 190 g packed light brown sugar
• 510 grams mashed banana (from about 4-5 bananas, results may vary)
• 2 large eggs
• 1 t vanilla extract
• 1 t fine sea or table salt
• 1 t ground cinnamon
• 1 t baking soda
• 1 t baking powder
• 260 g all-purpose flour
• 2 T raw or turbinado sugar

Instructions

1. Heat oven to 350F.
2. Butter a 6 c (9×5″) loaf pan.
3. Melt butter in a large bowl and whisk in brown sugar until smooth.
4. Stir in mashed banana.
5. Whisk in eggs and vanilla.
6. Sprinkle the surface of the batter evenly with salt, cinnamon, baking soda, and baking powder, then whisk until the ingredients are fully dispersed in the batter.
7. Add flour and stir until combined.
8. Scrape batter into prepared loaf pan. It should come to just over 1/2″-inch” from the top rim.
9. Sprinkle with the raw sugar.
10. Bake for 55 to 65 minutes. The bread is done when a toothpick or skewer inserted into the bread is batter-free.
11. Let cool in pan, then serve.