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Next, grab your stand mixer and add half a cup (113 grams) of room temperature butter into the bowl fitted with a paddle attachment. Beat the butter on medium-high for about three minutes until it becomes light and fluffy—a key step for achieving the perfect texture in your banana bread. As Kanell notes, under-beating the butter is a common mistake that can lead to a denser bread.
Once the butter is creamy, it’s time to add sugar. You can choose either granulated or brown sugar, but brown sugar adds moisture from the molasses, resulting in a softer texture. For the best results, Kanell suggests using a combination of both, approximately 80 grams of brown sugar and the rest as granulated sugar. Mix well until fluffy, then scrape down the sides of the bowl to ensure thorough blending.