Why Make This Recipe
Banana bread is a classic favorite loved by many. It’s a perfect way to use up overripe bananas that might otherwise go to waste. This recipe is simple and takes little time to prepare. Plus, it makes your home smell amazing while it bakes. Enjoy it as a sweet breakfast, a snack, or even dessert!
How to Make Banana Bread
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 teaspoon (8 g) baking powder
- ½ teaspoon (3 g) salt
Directions
- Preheat your 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. Make sure there is at least a 3 cm (1 inch) overhang to help lift the banana bread out later.
- In a large mixing bowl, mash the overripe bananas well.
- Add the oil, milk, caster sugar, brown sugar, eggs, and vanilla extract to the mash. Stir everything together until it is well combined.
- Sift the flour, baking powder, and salt over the mixture. Stir until just combined. It’s okay if there are a few lumps.
- Pour the batter into the prepared tin.
- Bake for 45-55 minutes or until the top is golden and a skewer inserted in the center comes out clean.
- Allow the banana bread to cool in the tin for 10 minutes. Then, transfer it to a wire rack to cool completely.
How to Serve Banana Bread
Banana bread is delicious served warm or at room temperature. You can enjoy it plain or spread with butter. For extra flavor, try adding almond butter or cream cheese. It pairs well with a cup of tea or coffee, making it a great treat for breakfast or afternoon snack.
How to Store Banana Bread
Banana bread can be stored at room temperature in an airtight container for up to 3 days. If you want to keep it fresh for longer, wrap it tightly in plastic wrap and place it in the refrigerator, where it can last for about a week. You can also freeze banana bread by wrapping it well, and it will keep for about 2-3 months.
Tips to Make Banana Bread
- Use very ripe bananas for the best flavor. The more brown spots on the bananas, the sweeter your bread will be.
- Do not overmix the batter. Mixing just until combined helps keep the banana bread moist.
- If you like nuts, feel free to add chopped walnuts or pecans to the batter for extra texture.
Variation
You can customize your banana bread by adding chocolate chips, cinnamon, or even dried fruits like raisins. This adds an exciting twist to the classic recipe!
FAQs
1. Can I use frozen bananas for banana bread?
Yes, you can use frozen bananas! Just thaw them before mashing.
2. Can I double the recipe?
Absolutely! Just make sure to use a larger loaf pan or bake in two separate pans.
3. What can I do with leftover banana bread?
Leftover banana bread can be toasted or used to make French toast. It’s also fun to turn it into a dessert by serving it with ice cream!
Banana Bread
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 65 minutes
- Yield: 1 loaf (8 servings)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A classic banana bread recipe that is perfect for using up overripe bananas. Simple to prepare and delicious for breakfast, snacks, or dessert.
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 your 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 in a large mixing bowl.
- Add canola oil, milk, caster sugar, brown sugar, eggs, and vanilla extract; stir until well combined.
- Sift in flour, baking powder, and salt, and stir until just combined.
- Pour the batter into the prepared tin.
- Bake for 45-55 minutes or until golden and a skewer comes out clean.
- Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For the best flavor, use very ripe bananas. Do not overmix the batter to keep it moist. You can add nuts or chocolate chips for variation.