Description
This Moist Old Fashioned Banana Bread is a classic, crowd-pleasing recipe perfect for enjoying any time of the day. Made with ripe bananas, sugar, eggs, and canola oil, it offers a tender crumb and rich flavor that you’ll crave daily. The recipe is easy to follow and yields a wonderfully moist loaf that’s perfect for breakfast, snacks, or dessert.
Ingredients
Scale
Banana Bread Ingredients
- 3 medium extra ripe bananas
- 1 cup white granulated sugar
- â…“ cup canola oil
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 â…“ cups all-purpose flour (sifted)
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Prepare the pan: Preheat your oven to 350°F (175°C). Lightly spray a 9×5-inch loaf pan with nonstick spray, then line the bottom and two sides with parchment paper to ensure easy removal of the bread after baking.
- Mash bananas: In a large bowl, use a fork to mash the ripe bananas until smooth, creating the base of the banana bread batter.
- Combine wet ingredients: Add the granulated sugar to the mashed bananas and stir well. Then mix in the eggs, canola oil, and vanilla extract until the mixture is uniform and smooth.
- Mix dry ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, and salt. This helps distribute the leavening evenly and prevents lumps.
- Fold ingredients together: Gently fold the dry ingredients into the wet banana mixture until just combined. Avoid overmixing to keep the bread tender.
- Bake: Pour the batter into your prepared loaf pan, smoothing the surface. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer the loaf to a wire rack to cool completely before slicing and serving.
Notes
- For best results, use very ripe bananas with brown spots as they provide more natural sweetness and moisture.
- Do not overmix the batter once the dry ingredients are added to keep the bread moist and tender.
- You can substitute canola oil with other neutral oils like vegetable oil or melted coconut oil if preferred.
- Storing the banana bread in an airtight container at room temperature will keep it fresh for up to 3 days; refrigerate for longer storage.
- Optional add-ins like chopped nuts or chocolate chips can be folded into the batter before baking for added texture.
