Banana Bread

4.50 from 87 votes

Recipe from Two Peas and Their Pod

This moist banana bread recipe is full of banana flavor and so easy to make, you don't even need a mixer! Enjoy a warm slice of banana bread with butter!

Prep Time15

Cook Time1

Total Time1 15

Course: Bread

Cuisine: American

Keyword: banana bread, quick bread

Servings:

Calories: 178kcal

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 1/2 cups mashed brown bananas, you will need 3 large or 4 medium brown bananas
1/4 cup unsalted butter, melted and slightly cooled
1/4 cup vegetable oil, can use canola oil or melted coconut oil
3/4 cup packed light brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
2 tablespoons Turbinado sugar, for sprinkling on top

Instructions

Heat your oven to 350°F. Grease a loaf pan (preferably 8x4) with nonstick cooking spray and set aside.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
In a large bowl, mash the ripe bananas with a fork. Add the melted butter and oil and stir until combined. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth.
Stir the dry ingredients into the wet ingredients, don’t over mix. If you over mix the bread will flatten and end up heavy.
Pour batter into prepared pan. Sprinkle generously with turbinado sugar, if using. Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out clean. Check the bread at 50 minutes, just to be safe. Oven times vary.
Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 10 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.

Notes

The bread will keep on the counter, wrapped in plastic wrap, for up to 3 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and foil. Freeze for up to 1 month. Defrost before slicing. You can also freeze individual slices.

Nutrition