Banana Bread

Simple ingredients and easy steps makes this the best Banana Bread recipe. Moist, flavorful and always the perfect solution to having too many overripe bananas.

Course Dessert

Cuisine American

Keyword Banana Bread, Banana Bread Recipe with Oil, Banana Bread with Oil

Prep Time 15

Cook Time 1 10

Servings Loaf

Calories 338kcal

Author Heather

Ingredients

2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt See Note #1 below
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
5 medium over ripe bananas *mashed about 1 1/2 cups, See Note #2
1/2 cup oil
1/2 cup packed brown sugar *either light or dark
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

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Instructions

Preheat oven to 320℉ and lightly spray a 9 x 5 inch loaf pan.
In a large bowl mix together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
In a separate large mixing bowl peel and mash bananas using the back of a fork. Stir in oil, sugars, eggs and vanilla extract until well blended.
Add in half of the dry ingredients to the banana mixture and stir until just incorporated. Repeat with the remaining flour mixture.
Pour batter into prepared loaf pan and bake for 70-75 minutes or until a cake tester or tooth pick inserted into the center of the loaf comes out clean. Let the bread cool in the pan for 10 minutes and then transfer to a wire rack to cool completely.

Notes

Recipe Notes

Note #1- If using Maldon's Sea Salt for its low iodine levels grind it in a mortar and pestle before adding to the dry ingredients.

Note #2- 1 1/2 cups of mashed banana is ideal for this recipe. However, with 2 cups the Banana Bread will still turn out well.

Nutrition