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.