Got ripe bananas sitting on the counter?! Use them up and make this super soft and moist banana bread! It comes together in one bowl using simple pantry ingredients!Â
I grew up with my dad making banana bread! It was the best treat in the morning. I still remember waking up to the smell of a fresh loaf baking in the oven! I’d grab a warm slice and smear it with butter. It was the best way to start the day! I figured it was about time to create my own banana bread recipe! This classic banana bread recipe is going to become a household favorite!Â
Ingredients in Banana Bread
- Bananas: The recipe calls for 3 medium bananas. Make sure the bananas have are extra ripe! The riper, the better!
- Oil:Â Use a neutral oil like canola or vegetable oil.
- Milk: Use regular dairy milk for this recipe.
- Eggs:Â Use large eggs for this recipe.
- Granulated Sugar:Â Use regular granulated white sugar.
- Light Brown Sugar: The addition of 1/4 cup light brown sugar goes perfectly with banana.
- Vanilla Extract: Do not use imitation vanilla. Use pure vanilla extract for the best flavor.
- All-purpose Flour: Make sure to use the spoon-and-level method to ensure the proper amount of flour is used. Adding too much flour will lead to dense and dry banana bread.
- Baking Powder: The recipe calls for a 1 1/2 tsp baking powder, which gives the banana bread the perfect rise and texture.
- Baking Soda: Used in conjunction with baking powder for the perfect banana bread texture.
- Salt: Balances the flavor of the banana bread.
How to Make Banana Bread
- Â Preheat oven to 350 degrees F. Grease or line a standard loaf pan with parchment paper.
- In a large bowl, mash bananas. Add in oil, eggs, milk, vanilla extract, granulated sugar, and light brown sugar. Whisk until fully combined.
- In a separate bowl, whisk together, all-purpose flour, cinnamon, baking powder, baking soda, and salt.
- Using a spatula, gently stir dry ingredients into wet mixture until just combined. Do not overmix.
- Pour batter into prepared loaf pan. Bake for 45-50 minutes or until a toothpick comes out clean.
- Remove from oven. Allow to cool for 10 minutes before removing from pan. Transfer loaf to a wire rack to cool completely.
- Store covered at room temperature for up to 5 days or in the freezer for up to 2 months.
Mix it Up
This banana bread recipe is perfect the way it is, but feel free to add your favorite mix-ins! Chocolate chips, walnuts, or a mix of the two would be delicious!Â
Tools for the Best Banana Bread
Other Recipes to Try
Banana Bread
Course: BreakfastDifficulty: Easy8
servings15
minutes45
minutesClassic soft and moist banana bread made with extra ripe bananas!
Ingredients
1 cup mashed banana
1/3 cup oil
2 large eggs
1/4 cup milk
1 tsp vanilla extract
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 3/4 cup all-purpose flour, measured using the spoon-and-level method
1 tsp cinnamon
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Directions
- Preheat oven to 350 degrees F. Grease or line a standard loaf pan with parchment paper.
- In a large bowl, mash bananas. Add in oil, eggs, milk, vanilla extract, granulated sugar, and light brown sugar. Whisk until fully combined.
- In a separate bowl, whisk together, all-purpose flour, cinnamon, baking powder, baking soda, and salt.
- Using a spatula, gently stir dry ingredients into wet mixture until just combined. Do not overmix.
- Pour batter into prepared loaf pan. Bake for 45-50 minutes or until a toothpick comes out clean.
- Remove from oven. Allow to cool for 10 minutes before removing from pan. Transfer loaf to a wire rack to cool completely.
- Store covered at room temperature for up to 5 days or in the freezer for up to 2 months.
