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
  • 3/4 tsp. cinnamon
  • 1/2 tsp. fine sea salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, gently packed
  • 3 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 combine the flour, baking soda, cinnamon and salt. Whisk together.

  3. In a stand mixer fitted with a paddle attachment combine the melted butter with both sugars. Beat on low for 3-5 minutes or until the sugars have fully combined with the butter. Next, add in the eggs one at a time and mix on medium until fully incorporated. Add in the mashed bananas and mix through. 

  4. Lastly, add the dry ingredients into the wet and mix 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 55-65 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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