Cracke Barrel Banana Bread
Cracker Barrel's banana bread is a warm, comforting, and easy-to-make treat with a perfect balance of sweetness and moisture. Made with overripe bananas, butter, and a hint of vanilla, this recipe brings the nostalgic flavors of the popular restaurant into your own kitchen. Whether enjoyed as a snack, dessert, or breakfast, this banana bread is bound to be a family favorite!
Equipment
- 1 loaf pan (8.5 x 4.5 inches)
- 1 Mixing bowl (for dry ingredients)
- 1 large mixing bowl (for wet ingredients)
- 1 fork or potato masher (for mashing bananas)
- 1 hand mixer or stand mixer (for creaming butter and sugar)
- 1 spatula (for folding in ingredients)
- 1 whisk (for dry ingredients)
- 1 Measuring cups and spoons
Ingredients
- 3-4 medium ripe bananas about 1 ½ cups mashed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Optional Add-ins:
- 1 cup chopped walnuts or pecans or chocolate chips
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
Mash the Bananas:
- Peel and mash the bananas in a bowl until smooth, leaving a few chunks for texture. Set aside.
Cream Butter and Sugar:
- In a large bowl, cream the softened butter and sugar using a hand mixer on medium speed for about 2-3 minutes until light and fluffy.
Add Eggs and Vanilla:
- Add the eggs one at a time, mixing after each addition. Then, stir in the vanilla extract.
Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, and salt.
Mix Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring gently. Be careful not to overmix.
Fold in Bananas:
- Add the mashed bananas to the batter, folding them in until well incorporated.
Optional Add-ins:
- If using walnuts, pecans, or chocolate chips, fold them in now.
Pour and Bake:
- Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.
Cool:
- Allow the banana bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Notes
- Bananas: The riper the bananas, the better! Overripe bananas provide more sweetness and moisture for your bread.
- Avoid Overmixing: Overmixing can result in dense banana bread. Mix gently until just incorporated.
- Storage: Store leftover banana bread at room temperature in an airtight container for up to 4 days. You can also freeze slices for up to 3 months. Thaw at room temperature or microwave for a few seconds.
- Add-ins: Feel free to experiment with different add-ins, such as chocolate chips, coconut, or dried fruit. Just keep the total volume of add-ins to 1 cup.