Description
This classic Moist Old Fashioned Banana Bread is a simple and delicious way to use up ripe bananas. With a tender crumb, natural sweetness from bananas and sugar, and a moist texture thanks to canola oil, it’s a perfect everyday treat for breakfast, snack, 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
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Lightly spray a 9×5 inch loaf pan with nonstick spray and line the bottom and two sides with parchment paper to prevent sticking and ensure easy removal of the bread.
- Mash Bananas: In a large bowl, mash the ripe bananas with a fork until smooth, creating a natural sweet base for the bread with moisture.
- Mix Wet Ingredients: Add the sugar to the mashed bananas and mix well to combine. Then stir in the eggs, canola oil, and vanilla extract until everything is fully incorporated and smooth.
- Sift and Combine Dry Ingredients: Sift together the all-purpose flour, baking soda, and salt. Gently fold this dry mixture into the wet banana mixture, just until combined, to avoid overmixing which can make the bread dense.
- Bake the Bread: Pour the batter into your prepared loaf pan, spreading it evenly. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool and Serve: Once baked, allow the banana bread to cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Use extra ripe bananas with plenty of brown spots for maximum sweetness and moisture.
- Room temperature eggs help the batter mix more evenly for better texture.
- Do not overmix the batter when combining dry ingredients to keep the bread tender.
- Line the pan with parchment paper for easy removal and cleaner edges.
- Store leftover banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
