Moist, fluffy banana bread that’ll leave you craving more. This recipe is easy to follow, and hard to screw up. This recipe was originally my moms, she use to make us mini muffins and mini loafs all the time! For someone who despises bananas, I sure do love this banana bread. This recipe calls for very ripe bananas, you know these old black bananas sitting in your freezer? Yep, those ones. Pull them out, thaw them and make this loaf! The worst part about those extremely ripe bananas? Peeling them to get the mushy, gooey banana out of there – by far my least favorite part about this recipe {coming from a true banana hater} but trust me when I say once you try this loaf it’ll be it all worth it! I tend to to pull the bananas out the night before, throw them into a bowl and pop them into the fridge over night to thaw. You can whip this together in about 10 minutes, and it bakes for about 40 minutes. If you fancy a chocolate chip loaf, add 3/4 – 1 cup of chocolate chips, or you can add some nuts if you prefer! Either way you make this banana bread you are going to love it. If you happen to sneak a piece off this bread while its still warm, put a little square of butter on your slice and enjoy it!
What You’ll Need
- Small Bowl
- Medium Bowl
- Loaf Pan
- Wire Cooling Rack
- 3-4 (about 1 cup) very ripe bananas
- 6 tablespoons canola oil
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cup flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Preheat your oven to 350 degrees and coat your loaf pan with cooking spray and set aside.
- In the small bowl combine the flour, baking soda and baking powder and set aside.
- In the medium bowl mash your bananas.
- Using a spatula or whisk combine your bananas with the oil and sugar until well mixed.
- Add in your egg and vanilla.
- Slowly add your dry ingredients to your banana mixture - mixing until no flour remains.
- Pour your batter into your loaf pan and bake for 37-40 minutes.
- Let cool in loaf pan for about 10-15 minutes, remove and let fully cool on a wire cooling rack.
- Store in an air tight container for up to a week, or freeze for up to 3 months.
i haven’t had banana bread in awhile. it looks really good!
Thanks Dina! You can make them into muffins too – also delicious!
Just made this recipe again tonight and forgot how yummy it is! So so good!