Years ago, I found a banana bread recipe that I absolutely loved…and then I lost it. Now, don’t ask why I didn’t save it, because I honestly have no idea; I guess I just assumed it would always be there when I needed it. Needless to say, I had to come up with the ultimate banana bread recipe to take the place of the one I lost. My recipe is super simple and absolutely delicious, so let’s jump into it! Oh, and make sure you save this so you don’t lose it!
Ingredients
- 2 large overripe bananas (304 grams, give or take a few)
- 1 egg
- 1 tablespoon milk
- 1/2 cup light brown sugar, packed
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1/4 cup oil (see note)
- 3/4 teaspoon salt
- 1.5 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
Directions
- Preheat oven to 350℉.
- Peel bananas and mash in a medium-sized bowl until there are little to no chunks.
- Add egg, milk, both sugars, vanilla, and oil to mashed bananas and stir to combine.
- In a separate medium-sized bowl, combine flour, salt, baking soda, baking powder, and cinnamon.
- Add dry ingredients to banana mixture and only stir enough to fully combine; do not over mix.
- Spray a 9×5 loaf pan with nonstick spray and pour the banana bread batter into it.
- Place in oven and lower the temperature to 325℉.
- Bake for 55 minutes, then lower the temperature to 300℉ and bake for another 15 minutes.
- Use a toothpick to ensure that your bread is fully baked, then flip it out of the loaf pan and onto a cooling rack to cool completely.
- Once the bread has fully cooled, slice it up and enjoy with or without butter because it’s amazing either way!
Try it out and let me know what you think in the comments below! If you want to watch me make this recipe or make it alongside me, you can click here!
Note: I have accidentally left out the oil while making this recipe, and it still turned out delicious, however, it only needed about 50 minutes to fully bake at 325℉, so keep that in mind if you choose to omit the oil. I prefer to include the oil because I feel as though it provides the bread with more moisture if we’re eating it the same day it’s baked, but it will still be absolutely amazing if you don’t have any or prefer to go without; I know this because when I ate a slice the day after baking the loaf I forgot to add oil to, I honestly couldn’t tell any difference between it and my regular recipe. Anyway, it’ll be great with or without oil, so enjoy however you prefer to make it!
