Why You’ll Love This Recipe
I love how timeless and dependable this banana bread recipe is. It uses pantry staples, takes just a few simple steps, and results in a loaf that’s tender, flavorful, and stays moist for days. Using canola oil instead of butter keeps it especially soft, and the bananas bring a deep natural sweetness. It also freezes beautifully, so I often make an extra loaf to have ready whenever the craving hits.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Banana Bread:
3 medium-size bananas, extra ripe (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
1 1/3 cups all-purpose flour, sifted
1 teaspoon baking soda
1/2 teaspoon salt
Directions
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I start by preheating the oven to 350°F (175°C) and greasing a 9×5 loaf pan. I also like to line it with parchment paper for easy removal later.
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In a large bowl, I mash the ripe bananas with a fork until smooth.
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I stir in the sugar, eggs, vanilla extract, and canola oil until everything is well blended.
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In a separate bowl, I sift together the flour, baking soda, and salt.
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I gradually add the dry ingredients to the banana mixture and stir just until combined—being careful not to overmix.
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I pour the batter into the prepared pan and smooth the top.
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I bake the loaf for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
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Once it’s done, I let the bread cool in the pan completely before removing it to slice and serve.
Servings and timing
This recipe makes 1 loaf, which I usually slice into 8 to 10 servings.
Prep time: about 10 minutes
Bake time: 45–50 minutes
Cooling time: around 15–20 minutes
So the total time is roughly 1 hour and 15 minutes.
Variations
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Add-ins: I often fold in 1/2 cup of chopped walnuts, pecans, or chocolate chips to add texture and variety.
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Spiced version: A touch of cinnamon or nutmeg brings a lovely warm flavor to the loaf.
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Coconut twist: Shredded coconut makes a fun variation for a tropical flair.
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Healthier swap: I sometimes replace part of the all-purpose flour with whole wheat flour for a heartier texture.
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Oil substitute: I occasionally use melted coconut oil or light olive oil instead of canola for a slightly different flavor.
Storage/Reheating
I store my banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days.
To refrigerate, I keep it in the original pan covered in plastic for up to 1 week.
For freezing, I wrap individual slices in plastic wrap and then foil, storing them in a freezer-safe bag for up to 3 months.
To reheat, I:
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Use the microwave for 10–15 seconds per slice
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Warm slices in a 350°F oven for 10–15 minutes wrapped in foil
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Toast slices on the stovetop in a skillet over low heat, covered for about 5 minutes
FAQs
What makes old fashioned banana bread moist?
It’s the combination of extra ripe bananas and canola oil that keeps it moist. Oil retains more moisture than butter and gives the bread that soft, tender crumb I love.
Can I use frozen bananas in this recipe?
Yes, I often thaw frozen bananas and mash them into the batter. I just make sure to drain any extra liquid so the bread doesn’t get too wet.
How do I know when the banana bread is done?
I insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, it’s done.
Can I add nuts or chocolate chips?
Absolutely. I like folding in walnuts, pecans, or chocolate chips to make it even more delicious and give it extra texture.
What’s the best way to keep banana bread fresh?
I wrap it tightly in plastic or store it in an airtight container at room temperature. For longer storage, I freeze it in slices and reheat as needed.
Conclusion
This Old Fashioned Banana Bread is the kind of recipe I come back to again and again. It’s dependable, moist, and incredibly easy to make with ingredients I always have on hand. Whether I eat it warm with butter, toasted with a bit of nut butter, or plain with a cup of tea, it always brings a sense of comfort. If you’re looking for a simple, classic banana bread, this is the one I recommend every time.
Print
Old Fashioned Banana Bread
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (8–10 slices)
- Diet: Vegetarian
Description
A classic banana bread recipe made with overripe bananas and canola oil for incredible moisture and flavor. This timeless treat is perfect for breakfast, dessert, or a cozy afternoon snack.
Ingredients
For the Banana Bread:
3 medium 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
1 1/3 cups all-purpose flour, sifted
1 teaspoon baking soda
1/2 teaspoon salt
Instructions
Preheat the Oven:
Preheat oven to 350°F (175°C). Spray a 9×5-inch loaf pan with non-stick spray and line with parchment paper.
Mash the Bananas:
In a large bowl, mash bananas with a fork until smooth.
Mix Wet Ingredients:
Stir in sugar, eggs, vanilla extract, and canola oil until fully blended.
Add Dry Ingredients:
In another bowl, sift together flour, baking soda, and salt. Gradually stir into the wet mixture until just combined—do not overmix.
Bake:
Pour batter into prepared pan and bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve:
Let bread cool completely in the pan before removing. Slice and enjoy warm or at room temperature.
Notes
Use very ripe bananas for the best flavor and moisture.
Don’t overmix to avoid a dense texture.
Optional Add-ins: Stir in chopped walnuts, pecans, or chocolate chips before baking.
Check doneness with a toothpick—crumbs are okay; wet batter means it needs more time.
Freezes well: Wrap tightly and freeze slices or the whole loaf for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45–50 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
