Classic banana bread is an old-fashioned favorite and makes a great use of overripe bananas.
- 3/4 cup sugar
- 1/2 cup Land O Lakes® Butter, softened
- 2 Land O Lakes® Eggs
- 2 medium (1 cup) ripe bananas, mashed
- 1/2 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- Land O Lakes® Butter with Canola Oil
Heat oven to 350°F. Grease and flour 8x4-inch loaf pan; set aside.
Combine sugar, butter and eggs in bowl. Beat at medium speed, scraping bowl often, until creamy. Add bananas and vanilla. Beat at low speed until well mixed. Stir in all remaining ingredients except Butter with Canola Oil.
Spoon batter into prepared pan. Bake 60-70 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Place onto cooling rack. Cool completely.
Serve with Butter with Canola Oil.
For easy slicing, wrap in plastic food wrap and refrigerate overnight. This allows the crust to soften.