Sheet Pan Moist And Delicious Banana Bread

I’m known as the baker of the family. I made the mistake early on telling people that I make banana bread with overripe bananas. Now, I get everyone’s overripe bananas.

Here, Vicky, take these bananas. I’m sure you can make use of them.

Uhm, sure but there are so many.

Don’t be modest. Take them. You’re welcome.

I now have a garage freezer begrudgingly filled with two tons of overripe bananas.

Forget the bread loaf pan. It’s time to take out the sheet pan for a monstrosity of banana bread.

This sheet pan banana bread is the perfect size to feed your kid’s classroom of 30. It’s a delicious healthy dessert alternative that’s superbly moist with the addition of sour cream (my not-so-secret secret). Plus, it cooks up quickly and evenly because of the sheet pan.

This recipe is super easy to make too. You don’t need a fancy hand or stand mixer. You also don’t need to separate the dry and wet ingredients and fill your sink with dirty pots and pans. Just put everything in one large bowl and mix. It’s that simple. And trust me, it will be that delicious.

You can keep the banana bread simple or jazz it up with chocolate chips or walnuts.

You can make this and freeze the leftover. They are great as a grab-and-go breakfast or quick dessert.

Recipe below. Happy baking!

Sheet Pan Moist And Delicious Banana Bread

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5 from 2 reviews

• Author: Vicky Pham
• Total Time: 55 minutes
• Yield: 30 1x

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Description

This sheet-pan banana bread is a delicious healthy dessert alternative that’s moist and quick to make. Keep the banana bread simple or jazz it up with chocolate chips or walnuts. This recipe can feed many (great for the classroom!) or freeze the leftovers as a grab-and-go breakfast or quick dessert.

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Ingredients

Units USM Scale 1x2x3x

• 6–8 dark speckled bananas
• 2 cups granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup plain yogurt (sour cream, milk, or buttermilk can be used as substitutions)
• 4 large eggs (beaten)
• 2 sticks unsalted melted butter (16 tablespoons)
• 2 teaspoons vanilla extract
• 4 cups all-purpose flour

Equipment Needed

• Half sheet pan (13″x 18″)

Glaze (Optional)

• 1 tablespoon honey
• 1 tablespoon hot water

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Instructions

1. Preheat oven: Set the oven to 350°F degrees.
2. Mix: Combine everything except flour. In a large bowl, mash bananas with a fork or a potato ricer until mostly smooth. Mix in sugar, baking soda, salt, yogurt, eggs, melted butter and vanilla extract until mostly smooth.
3. Fold in flour: Fold until combined. No worries if there are small lumps.
4. Prepare the sheet pan: Line a half sheet pan (13″x 18″) with parchment paper on the bottom and sides. Fill the pan with batter, making sure you have a level surface.
5. Bake: Approximately 40 minutes until a toothpick inserted in the center comes out clean. Allow the banana bread to cool completely before cutting.
6. Brush on glaze (optional but highly recommended): In a small bowl, mix together honey and hot water. Brush on the surface for a beautiful finish.

• Prep Time: 15
• Cook Time: 40
• Category: dessert
• Method: Bake
• Cuisine: american

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