Easy Banana Bread Recipe
There’s nothing like the smell of freshly baked banana bread! This Easy Banana Bread recipe is perfectly moist, lightly sweet, and full of that signature banana flavor. The recipe has been tested to perfection, making for a cozy weekend treat, a quick breakfast, or an easy dessert! Simple ingredients, a 10-minute prep time, and perfect results every time. It's truly the best banana bread!
Equipment
Ingredients
- 2 cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1 heaping cup mashed ripe bananas about 2 large very ripe bananas
- 1 cup granulated sugar
- 1/3 cup canola oil or other flavorless oil
- 1/3 cup whole milk at room temperature
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350 degrees F and line a 9x5” loaf pan with parchment paper, leaving an overhang for easy removal.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder and salt.
- Make a well in the center of the dry ingredients with your mixing spoon. Add the mashed banana, sugar oil, milk, eggs and vanilla extract.
- Whisk everything together just until combined. Don’t overmix otherwise the batter can become dense.
- Pour the batter into the prepared pan and tap on the counter to ensure an even layer.
- Bake in the center rack of the oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- When the cake is ready, remove from the oven and place the pan on a wire cooling rack for 15 minutes before lifting the cake out of the pan to cool completely, about 1 hour.
Notes
- Don’t be tempted to open the oven before the 45 minute mark! Otherwise the cake will likely fall and not rise properly due to the cold air entering the oven when opening the door.
- Use super ripe bananas – The darker, the better! Overripe bananas add natural sweetness and moisture.
- If the bananas you're using are small, you will probably need 3 bananas instead of 2 large bananas.
- Don’t overmix the batter. I know we hear this all of the time with bread and cake recipes, but it truly does make a difference! Stir just until combined. Overmixing can make the bread dense and tough.
- Cooling the bread in the pan for 15 minutes, then transfer to a wire rack. This prevents sogginess!
- Cover with foil if browning too fast – If the top is getting too dark, loosely tent with foil in the last 15 minutes of baking.
Nutrition
Calories: 230kcal
Tried this recipe?Let us know how it was!