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Preheat oven to 350F, with rack on lower middle position. Grease a nonstick 9×5 loaf pan (light colored pan, if possible.) Set aside.
In the bowl of a stand mixer fitted with paddle attachment, cream together the butter and both sugars on medium-high speed until light and fluffy, scraping down sides and paddle as needed (2-3min.) Add eggs and beat on medium-low speed just until combined. Add mashed bananas and vanilla extract; continue beating just until mixture is incorporated. Remove bowl from stand mixer and set aside.
In a separate bowl, stir together flour, baking soda, and salt until combined. Add flour mixture to bowl with banana mixture.
Use a rubber spatula to fold dry and wet ingredients together just until no flour streaks remain, scraping down sides as needed. Do not over-mix, as doing so causes a drier/tougher texture.
Scrape batter fully into greased loaf pan, gently evening out batter to the edges and corners of pan. Bake 1 hour, or until toothpick inserted in center of loaf comes out with a few tender crumbs attached. Do not wait until toothpick is completely clean, or your loaf may become over-baked.
Let finished loaf cool in pan at room temp overnight or at least until lukewarm. Gently loosen bread from edges of pan with thin knife, turn it out onto a cutting board, and slice to serve.