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Better than Good Banana Bread

Prep Time:

10 minutes

Cook Time:

1h-1h10 minutes

Serves:

8-10 Servings

Level:

About the Recipe

This recipe is probably the one that gets made the most often in my household. It is the kind of recipe that is stained and slightly sticky from all the times my kids have helped me make this. In my opinion, sticky recipes are how you know they are the good ones.
So, I am very excited to share with you my perfected banana bread recipe! Over the years, I have spent a lot of time experimenting with different ingredients to create a banana bread that is not only really simple to make, but also flavorful and that has the perfect dense and moist texture that I've always enjoyed from coffee shop banana breads.

I've tried countless recipes from cookbooks, online sources, and even from friends and family, but I was always left disappointed by the results. Most banana breads I tried were usually too cakey and lacked that satisfying density that I was looking for.

After many trials and errors, I finally landed on the perfect combination of ingredients create a banana bread that I'm truly proud of. It's loaded with fresh ripe bananas, and has just the right amount of sweetness to balance out the flavors. Plus, its texture is perfectly moist and dense, making it the ideal treat to enjoy with a cup of coffee or tea any time of day.

So, whether you're a seasoned baker or a beginner in the kitchen, I'm confident that this banana bread recipe will quickly become a favorite in your household, just like it has in mine. Let's get baking!

Ingredients

3 Ripe Bananas (mashed)

2 cups All-Purpose Flour

1 tsp Baking Soda

1/4 teaspoon Salt

1 cup Sugar

1/2 cup Vegetable Oil

1 teaspoon Vanilla Extract

Preparation



Start by mashing your bananas in a large mixing bowl. Nothing fancy needed here. Just the back of a fork and some arm strength. Once the bananas are thoroughly mashed (with very little to no lumps) add in the egg, vegetable oil and vanilla extract. With a hand mixer beat the ingredients together until you have a smooth pudding like texture. Next, add in the sugar. Mix until all the sugar has been well blended. Next, add in the salt and baking soda. Mix until well incorporated. Lastly, add in the flour 1/2 cup at a time, mixing after each addition.

Preheat the oven to 325F.

When you have your smooth batter, pour it into a bread loaf pan. (Mine measures 23.5 x 13.3 x 6.99 cm). Make sure to grease your pan with a bit of butter and dust with flour before pouring in the batter. This will help insure the loaf slides out more easily. I prefer this method to lining it with parchment paper, but if you prefer the parchment paper way, go right ahead.



Bake loaf for 1 hour (or 1h10 minutes) until the top of the bread is nice and golden or a toothpick inserted into the center comes out clean.

Let cool in the bread tin for about half an hour before removing the loaf and letting it cool completely on a wire cooling rack.



This cake is the perfect snack or quick breakfast treat. If you like your banana bread less sweet, you can opt to put 1/2 cup sugar instead. This recipe also works beautifully for banana muffins. Just alter the cooking time to 20-25 minutes.

Banana bread and muffins can be stored in the freezer if you want to make a big batch for the week. Just thaw at room temperature overnight before serving.

Enjoy!



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