Instructions

• Preheat the oven to 350°F. Lightly spray two 9-inch loaf pans with nonstick spray.
• In a large bowl, use an electric mixer to beat the granulated sugar and room-temperature butter together until light and fluffy.
• Add the mashed bananas and the well-beaten eggs to the butter mixture and beat until well combined, scraping down the bowl as needed.
• In a separate bowl, sift together the cake flour, baking soda, and salt. Repeat the sifting process three times to fully combine and aerate the dry ingredients.
• Add the sifted dry ingredients to the banana mixture and mix just until moistened—use low speed or fold with a spatula to avoid overmixing.
• Divide the batter evenly between the two prepared loaf pans and smooth the tops.
• Bake for 45 minutes to 1 hour, until the centers are firm and the edges begin to pull away from the pans (or a toothpick inserted in the center comes out clean or with a few moist crumbs).
• Cool the loaves on a rack for 10 minutes, then remove them from the pans.