Ingredients
- 8 Tablespoons (1 stick) salted butter, melted and cooled
- 1 cup packed light brown sugar
- 2 large eggs, beaten
- 1 1/2 teaspoons pure vanilla extract
- 4 very ripe bananas, mashed
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips and/or pecans
Preheat the oven to 350 degrees F. Spray an 8x8 inch pan with nonstick baking stray or line it with parchment paper.
In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat together the butter, brown sugar, eggs, and vanilla until well blended. Add the bananas and mix until combined.
In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and beat just until combined. Add the chocolate chips/ pecans (if using) and mix until combined.
Pour the batter into the prepared pan and spread it evenly.
Bake until a tester inserted in the center comes out clean, 45 to 50 minutes. Let the bread cool slightly in the pan on a rack. Slice and serve warm with butter.
When completely cooled, cover the pan with foil and store at room temperature for up to 2 days.
Enjoy!
