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
