Description
This moist and delicious banana bread is a one-bowl recipe that requires no mixer and is perfect for beginner bakers. Made with overripe bananas, brown sugar, and a touch of vanilla, it delivers a rich flavor and soft texture. It’s perfect for breakfast, a snack, or even dessert.
Ingredients
Scale
- 2 overripe bananas, mashed
- ½ cup (125 mL) canola oil (or vegetable oil)
- ½ cup (125 mL) milk (or dairy-free alternative)
- ½ cup (120 g) caster sugar (superfine sugar)
- ½ cup (110 g) packed brown sugar
- 2 large eggs
- 1 teaspoon (5 g) vanilla extract
- 1 ½ cups (225 g) all-purpose flour
- 2 teaspoons (8 g) baking powder
- ½ teaspoon (3 g) salt
Instructions
- Preheat the oven and prepare the pan: Preheat your oven to 320°F (160°C) for fan ovens or 355°F (180°C) for conventional ovens. Grease and line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
- Mash the bananas and mix wet ingredients: In a large bowl, mash the overripe bananas with a fork until smooth. Add the canola oil, milk, both sugars, eggs, and vanilla extract. Stir well until all ingredients are combined.
- Add the dry ingredients: Sift the flour, baking powder, and salt over the wet ingredients. Gently fold the mixture together using a spatula or wooden spoon. Do not overmix—some lumps are fine, and overmixing can make the bread dense.
- Transfer the batter and bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with aluminum foil for the last 10 minutes.
- Cool and serve: Allow the banana bread to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely. Slice and enjoy warm with butter or as a sweet snack.
Notes
- For extra flavor, add ½ teaspoon of cinnamon, ¼ teaspoon of nutmeg, or a handful of chocolate chips or chopped nuts.
- For dairy-free banana bread, substitute almond milk or oat milk.
- To make muffins instead of a loaf, divide the batter into a muffin tin and bake at 350°F (175°C) for 18-22 minutes.
- If using gluten-free flour, replace it 1:1 with an all-purpose gluten-free blend.
- Prep Time: 10 minutes
- Cook Time: 45-55 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8th of Loaf
- Calories: 358
- Sugar: 30.4g
- Sodium: 143.7mg
- Fat: 16g
- Saturated Fat: 1.6g
- Unsaturated Fat: 14.4g
- Trans Fat: 0g
- Carbohydrates: 50.7g
- Fiber: 1.6g
- Protein: 4.6g
- Cholesterol: 46.3mg