Description
This Old Fashioned Banana Bread is a moist, flavorful loaf made with ripe bananas, sugar, eggs, and oil. Perfectly spiced with baking soda and a hint of vanilla, it’s a classic homemade treat that’s easy to prepare and sure to please the whole family.
Ingredients
Scale
Wet Ingredients
- 3 medium ripe bananas (mashed)
- 1 cup granulated sugar
- 1/3 cup canola oil
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/3 cups all-purpose flour (sifted)
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper to prevent sticking and ease removal of the bread.
- Mash bananas and mix sugar: In a large bowl, thoroughly mash the ripe bananas with a fork. Add the granulated sugar and stir until the mixture is well combined.
- Add eggs, vanilla, and oil: Crack in the room temperature eggs, add vanilla extract, and pour in the canola oil. Mix the wet ingredients together until smooth and fully incorporated.
- Sift and combine dry ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet banana mixture, stirring gently just until combined to avoid overmixing and tough bread.
- Pour batter and bake: Transfer the batter into the prepared loaf pan. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool and serve: Remove the bread from the oven and allow it to cool in the pan for about 10-15 minutes. Then transfer to a wire rack to cool completely before slicing and serving.
Notes
- For extra flavor, consider adding 1/2 cup chopped walnuts or chocolate chips to the batter before baking.
- Make sure bananas are very ripe for the best taste and natural sweetness.
- Do not overmix the batter once the flour is added, as this can make the bread dense.
- Leftover banana bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- This recipe easily doubles for two loaves—just increase baking time accordingly.
