Banana bread is one of those timeless recipes that brings comfort and warmth to any kitchen. With just a handful of ingredients and a delightful aroma wafting through the air, it’s the perfect treat for breakfast, snacks, or even dessert. As someone who has baked countless loaves, I can tell you there’s nothing quite like slicing into a warm piece of banana bread, fresh from the oven, especially when using those overripe bananas you might otherwise toss out. Let’s dive into why this recipe is a must-try and how you can whip it up in no time.
Why You’ll Love This Dish
This recipe is fantastic for numerous reasons. First and foremost, it’s a great way to reduce food waste; those overripe bananas are essential for creating the moist, sweet base of the bread. It’s also incredibly easy to make and requires minimal baking skills, making it a perfect project for beginner bakers or for getting kids involved in the kitchen.
Banana bread is versatile, too. Whether you’re looking for a quick breakfast on a busy morning, hosting a family brunch, or needing a comforting dessert, this loaf fits the bill. It’s also budget-friendly, using ingredients you likely have in your pantry already.
"I tried this banana bread recipe and it turned out perfect! The texture was just right, and it was moist without being too sweet. Will definitely make this again!" – A Satisfied Baker
Step-by-Step Overview
Making banana bread is as easy as pie! Here’s a simple breakdown of the process:
- Preheat your oven and prepare your loaf pan.
- Mash the bananas and combine other wet ingredients.
- Mix in the dry ingredients until just combined.
- Pour the batter into the tin and bake until golden.
Now, let’s gather what you need.
Gather These Items
Here’s what you’ll need for this delicious banana bread:
- 2 overripe bananas: These are key for sweetness and moisture.
- ½ cup (125 mL) canola oil: A light oil that keeps the bread moist.
- ½ cup (125 mL) milk: Adds richness to the batter.
- ½ cup (120 g) caster sugar / superfine sugar: For sweetness, feel free to adjust based on your preference.
- ½ cup (110 g) brown sugar, packed: This adds a lovely depth of flavor.
- 2 large eggs: Helps bind the ingredients together.
- 1 teaspoon (5 g) vanilla extract: For that beautiful aroma.
- 1 ½ cups (225 g) plain flour / all-purpose flour: The base for your loaf.
- 2 teaspoons (8 g) baking powder: Makes it rise perfectly.
- ½ teaspoon (3 g) salt: Enhances all the flavors.
If you need any substitutes, you can swap out canola oil for melted butter or use almond milk instead of regular milk.
Directions to Follow
Let’s get baking!
Preheat the oven to 160°C / 320°F (fan/convection) or 180°C / 355°F (standard). Grease and line a 23 x 13 cm (9 x 5 inch) loaf tin with baking paper, making sure there’s at least a 3 cm (1 inch) overhang for easy removal.
In a large mixing bowl, mash the overripe bananas until smooth.
Add the canola oil, milk, caster sugar, brown sugar, eggs, and vanilla extract. Stir well until everything is combined.
Next, sift in the flour, baking powder, and salt. Gently stir until just combined. A few lumps are okay—don’t overmix!
Pour the batter into the prepared tin and bake for 45-55 minutes, or until golden and a skewer inserted into the center comes out clean.
Allow it to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Best Ways to Enjoy It
Banana bread can be savored in numerous ways! Slice it thick and toast it for breakfast, spread a little butter on top, or pair it with a dollop of cream cheese for a decadent treat. You can also enjoy it with a cup of tea or coffee for a relaxing afternoon snack. If you’re feeling adventurous, try adding chocolate chips or nuts to the batter for added flavor and texture!
How to Store & Freeze
To keep your banana bread fresh:
- Storage: Wrap the banana bread tightly in plastic wrap or aluminum foil. It can stay at room temperature for about 2-3 days, or in the fridge for up to a week.
- Freezing: If you want to save some for later, slice the bread and place it in an airtight container or resealable freezer bag. It can be frozen for up to 3 months! Just make sure to let it cool completely before placing it in the freezer.
Helpful Cooking Tips
Here are a few pro tips to ensure your banana bread turns out perfectly every time:
- Use overripe bananas; the darker the skin, the sweeter the banana.
- Don’t overmix the batter; this keeps your banana bread tender.
- For extra flavor, consider adding a sprinkle of cinnamon or nutmeg.
- Allow your bread to cool completely before slicing; this helps with clean cuts.
Creative Twists
Feeling adventurous? Here are some fun variations to try:
- Chocolate Chip Banana Bread: Fold in chocolate chips for a rich, sweet twist.
- Nutty Banana Bread: Add walnuts or pecans for crunch.
- Vegan Banana Bread: Substitute eggs with flax eggs and the milk with a plant-based alternative.
- Banana Bread French Toast: Transform leftover banana bread into a delightful French toast breakfast.
Your Questions Answered
How long does it take to make banana bread?
From start to finish, banana bread can usually be made in about 1 hour and 15 minutes, including prep and baking time.
Can I use frozen bananas for this recipe?
Absolutely! Just make sure to thaw them before mashing and using them in the recipe.
What’s the best way to check if my banana bread is done baking?
Insert a skewer or a toothpick into the center—if it comes out clean, your banana bread is done!
Final Thoughts
Banana bread is more than just a recipe—it’s a delightful experience that brings a touch of home into every bite. Whether you’re whipping it up for breakfast, dessert, or a late-night snack, this recipe is sure to become a household favorite. Enjoy the process, and happy baking!
Print
Classic Banana Bread
- Total Time: 70 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A timeless banana bread recipe that is moist and delicious, perfect for any time of day.
Ingredients
- 2 overripe bananas
- ½ cup (125 mL) canola oil
- ½ cup (125 mL) milk
- ½ cup (120 g) caster sugar / superfine sugar
- ½ cup (110 g) brown sugar, packed
- 2 large eggs
- 1 teaspoon (5 g) vanilla extract
- 1 ½ cups (225 g) plain flour / all-purpose flour
- 2 teaspoons (8 g) baking powder
- ½ teaspoon (3 g) salt
Instructions
- Preheat the oven to 160°C / 320°F (fan/convection) or 180°C / 355°F (standard). Grease and line a 23 x 13 cm (9 x 5 inch) loaf tin with baking paper.
- Mash the overripe bananas until smooth in a large mixing bowl.
- Add canola oil, milk, caster sugar, brown sugar, eggs, and vanilla extract. Stir until combined.
- Sift in the flour, baking powder, and salt. Gently stir until just combined.
- Pour the batter into the prepared tin and bake for 45-55 minutes, or until golden and a skewer inserted into the center comes out clean.
- Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Notes
For added flavor, consider adding a sprinkle of cinnamon or nutmeg. You can also mix in chocolate chips or nuts.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg