Banana Bread
This delicious banana bread made with oil is moist, tender, and a perfect treat for breakfast, snacks, or dessert.
Ingredients
Wet Ingredients
- 1.5 cups mashed ripe bananas (about 3 large) Use very ripe bananas with dark brown spots for maximum sweetness.
- 1 cup unflavored vegetable oil Can substitute with olive oil or coconut oil.
- 3 large eggs Binds the ingredients and adds moisture.
Dry Ingredients
- 1.67 cups all-purpose flour Sifted before measuring.
- 1.5 teaspoons baking soda Leavening agent for the bread.
- 1.25 cups sugar Adds sweetness; can be reduced for less sweetness.
- 0.75 teaspoon salt Enhances flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a large bowl, combine mashed bananas, oil, and eggs. Mix until well blended.
- In a separate bowl, whisk together the dry ingredients: flour, baking soda, sugar, and salt.
- Make a well in the dry ingredients and pour in the wet mixture.
- Gently fold until just combined, being careful not to overmix.
Baking
- Pour the batter into the prepared loaf pan.
- Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
- If the top starts to brown too quickly, cover it loosely with foil.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For additional flavors, consider adding nuts, chocolate chips, or spices like cinnamon. Store in an airtight container or freeze for longer freshness. Proper storage can extend its life up to a week in the fridge or three months in the freezer.