We've all been there: you see a perfect bunch of bananas at the store, take them home, and overnight they get brown and gross.
Luckily for all of us, brown bananas make the best banana bread! Over many years and many overripe bananas, I've perfected my recipe so that it's light, hearty, not too sweet, and requires minimal effort and cleanup. Whenever I have a perfect recipe like this, I prefer having an actual recipe card over trying to scroll through my Pinterest account looking for what I want. I've found my perfect recipe box that comes with customizable dividers, recipe cards, and a holder so the cards don't get gross sitting on the kitchen counter while you're baking.
I use 1/2 white flour and 1/2 whole wheat flour and add pecans when I have them (or chocolate chips, depending on my mood). And this is my favorite bread pan--it's Pyrex, so you know it's durable, it's the perfect size for so many things (especially when cooking/baking for one or two people), and it has handles for easy oven removal and a snap-on lid for keeping leftovers fresh.
Hold the phone! Want to know how to make this delicious recipe even better? Use creamy peanut butter instead of vegetable oil. The peanut butter not only increases the healthfulness of the bread by adding some protein and lowering the amount of fat, but it also improves the consistency and eliminates some of the crumbles you always get when slicing homemade bread. And it doesn't make it taste like peanut banana bread, for any banana bread purists.
I love having a nice warm slice of banana bread for breakfast with a cup of coffee and my homemade creamer--it's the perfect way to start a crisp fall day!
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