Description
This classic Old Fashioned Banana Bread recipe offers a moist, tender loaf with the perfect balance of sweetness and banana flavor. Made with simple pantry staples like ripe bananas, sugar, eggs, and flour, it’s an easy-to-make treat perfect for breakfast, snack time, or dessert. The subtle hint of vanilla and the light crumb make it a timeless favorite for banana lovers of all ages.
Ingredients
Scale
Main Ingredients
- 3 medium-sized extra ripe bananas (mashed, about 1 1/4 to 1 1/2 cups)
- 1 cup white granulated sugar
- 1/3 cup canola oil
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/3 cups all-purpose flour (sifted)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your 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: In a large bowl, mash the 3 extra ripe bananas thoroughly with a fork until smooth but still slightly chunky. Stir in the sugar until well combined to enhance the sweetness.
- Add Wet Ingredients: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and canola oil, incorporating them evenly into the banana-sugar mixture.
- Sift and Combine Dry Ingredients: In a separate bowl, sift together the flour, baking soda, and salt. Gradually add these dry ingredients to the banana mixture, stirring gently just until combined to avoid overmixing and to maintain a tender crumb.
- Pour Batter into Pan: Transfer the batter to the prepared loaf pan, smoothing the top with a spatula for even baking.
- Bake the Banana Bread: Place the pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean, indicating the bread is cooked through.
- Cool: Remove the loaf from the oven and allow it to cool completely in the pan on a wire rack before removing to slice and serve.
Notes
- Ensure bananas are very ripe for maximum sweetness and flavor.
- Do not overmix the batter to keep the bread light and fluffy.
- Room temperature eggs blend better with the batter and improve texture.
- Use parchment paper on sides for easy loaf removal without breaking.
- Store leftover banana bread tightly wrapped at room temperature for up to 3 days or freeze for longer storage.
