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Old Fashioned Banana Bread

Old Fashioned Banana Bread That's Incredibly Moist & Delicious

This Old Fashioned Banana Bread is an incredibly moist treat that transforms overripe bananas into a delicious masterpiece.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 1/4 cups medium-size bananas (extra ripe, mashed) Use very ripe bananas with brown splotches for the best flavor and moisture.
  • 1 cup white granulated sugar This adds sweetness; you can reduce it slightly for a less sweet loaf if desired.
  • 1/3 cup canola oil Provides moisture and a soft texture; substitute with melted butter for a richer taste.
  • 2 large eggs Essential for structure and richness.
  • 1 tsp vanilla extract Enhances the overall flavor; opt for pure vanilla for superior results.
For the Dry Mixture
  • 1 1/3 cups all-purpose flour (sifted) The main structural ingredient; remember to spoon and level for accurate measurement.
  • 1 tsp baking soda This leavening agent helps the banana bread rise beautifully.
  • 1/2 tsp salt A key ingredient that enhances all the other flavors in the banana bread.

Equipment

  • Oven
  • Loaf Pan
  • mixing bowl
  • spatula
  • Measuring Cups
  • Measuring Spoons

Method
 

Steps
  1. Begin by preheating your oven to 350°F (175°C). Generously spray a 9x5 inch loaf pan with nonstick spray and line it with parchment paper.
  2. In a large mixing bowl, peel and mash 3 extra ripe bananas until smooth. Stir in 1 cup of white granulated sugar and mix well.
  3. Crack 2 large eggs into the banana mixture, add 1 tsp of vanilla extract and 1/3 cup of canola oil, and stir gently until well combined.
  4. In a separate bowl, sift together 1 1/3 cups of all-purpose flour, 1 tsp of baking soda, and 1/2 tsp of salt. Gradually add this dry mixture to the wet ingredients and stir until just combined.
  5. Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake for 40-45 minutes or until a toothpick comes out clean.
  6. Let the banana bread cool in the pan for about 10 minutes. Then remove it using the parchment paper and place it on a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 120mgPotassium: 200mgFiber: 1gSugar: 10gVitamin C: 10mgCalcium: 1mgIron: 6mg

Notes

Store completely cooled banana bread in an airtight container at room temperature for up to 4 days. For longer storage, wrap tightly and freeze for up to 3 months.

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