Description

This Old Fashioned Banana Bread recipe is a classic, moist, and flavorful treat made with ripe bananas, sugar, and a hint of vanilla. Perfect for breakfast, snacks, or dessert, this easy-to-make bread features a tender crumb and subtle sweetness, with optional additions like chocolate chips or nuts to elevate its texture and flavor.

Ingredients

Scale

Banana Bread Ingredients

3 Medium-size bananas, extra ripe mashed, about 1 ¼ to 1 ½ cups
1 cup White granulated sugar
⅓ cup Canola oil
2 Large eggs, room temperature
1 teaspoon Vanilla extract
1 ⅓ cups All purpose flour, sifted
1 teaspoon Baking soda
½ teaspoon Salt

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Instructions

Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Spray a 9×5 inch loaf pan with nonstick spray and line the bottom and two sides with parchment paper to ensure easy removal of the bread.
Mash Bananas and Combine Sugar: In a large bowl, mash the 3 extra ripe bananas using a fork until smooth with some small lumps remaining. Add the sugar and mix to combine thoroughly.
Add Wet Ingredients: Stir in the 2 room temperature eggs, 1 teaspoon vanilla extract, and ⅓ cup canola oil into the banana mixture until well combined.
Sift Dry Ingredients and Combine: Sift together 1 ⅓ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Gently fold these dry ingredients into the banana mixture, stirring just until combined to avoid overmixing.
Pour Batter and Bake: Pour the batter evenly into the prepared loaf pan. Place in the preheated oven and bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.
Cool and Remove from Pan: Allow the banana bread to cool completely in the pan on a wire rack before carefully removing it by lifting the parchment paper. This prevents breakage and helps the loaf set.

Notes

Optional Mix-Ins: Add 1 cup of semisweet mini chocolate chips, or 1 cup of chopped pecans or walnuts to the batter before baking for added texture and flavor.
Ensure bananas are very ripe for the best flavor and natural sweetness.
Do not overmix the batter to keep the bread tender and moist.
Store banana bread tightly wrapped at room temperature for up to 3 days or refrigerate for longer freshness.

Nutrition

Serving Size: 1 slice (about 1/9th of loaf)
Calories: 220
Sugar: 16g
Sodium: 200mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg