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Chef Megan Mitchell

Online Cookbook

Banana Bread

  • Complexity: medium
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Banana Bread


  • 2 cups AP flour
  • 1 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. fine sea salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, gently packed
  • 2 large eggs
  • 3 ripe bananas, mashed


  1. Spray a 9x5-inch loaf pan with cooking spray and line with parchment paper. Make sure there is an overhang on the sides of the pan for easy removal.

    Preheat oven to 350°F.

  2. In a small bowl whisk together the flour, baking soda, cinnamon and salt. 

  3. In a large bowl add the melted butter and both sugars, whisk until combined, about 1 minute. Next, add in the eggs and mix until fully incorporated. Lastly, add in the mashed bananas. 

  4. Switch to a spoon or spatula and mix in the dry ingredients until you no longer see any flour, about 1 minute. Be sure not to overwork the batter.

  5. Pour into the prepared baking pan and bake for 50-55 minutes or until a toothpick inserted in the middle comes out clean. Cool for 10 minutes then remove from pan and let cool fully.

  6. Slice and serve with butter and honey. Will keep 3-5 days in an airtight container. 

    Recipe Courtesy of Megan Mitchell

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