Description
Delicious and nostalgic banana bread made with ripe bananas, perfect for any occasion.
Ingredients
Scale
- 3 medium-sized extra 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, at room temperature
- 1 tsp vanilla extract
- 1 1/3 cups all-purpose flour, sifted
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 9×5 loaf pan by spraying it with nonstick spray and lining the bottom and two sides with parchment paper.
- In a large bowl, mash the bananas until smooth.
- Mix in the sugar until thoroughly combined.
- Stir in the eggs, vanilla extract, and canola oil until well blended.
- In a separate bowl, sift together the flour, baking soda, and salt. Gradually add this dry mix to the banana mixture, stirring just until combined.
- Pour the batter into the prepared loaf pan. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the banana bread to cool completely in the pan before carefully removing it.
Notes
Store leftover banana bread tightly wrapped at room temperature for up to 3 days or in the refrigerator for about a week. Freeze slices for longer storage.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg