Ingredients:
- Ripe Bananas: 3-4 very ripe bananas, mashed (about 1 ½ cups)
- Sugar: ¾ cup granulated sugar
- Brown Sugar: ½ cup packed light brown sugar
- Oil: ⅓ cup vegetable or canola oil (for extra moistness)
- Melted Butter: ¼ cup unsalted butter, melted and slightly cooled
- Egg: 1 large egg
- Vanilla Extract: 1 teaspoon
- Flour: 1 ½ cups all-purpose flour
- Baking Soda: 1 teaspoon
- Salt: ½ teaspoon
- Ground Cinnamon: 1 teaspoon
Add-ins (Optional):
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chips
Instructions:
- Preheat Oven & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Mash the Bananas: In a large bowl, mash the ripe bananas until smooth.
- Whisk Wet Ingredients: Add the granulated sugar, brown sugar, oil, melted butter, egg, and vanilla extract to the mashed bananas. Whisk until well combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Combine Batter: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined (don’t overmix).
- Fold in Add-ins: If using walnuts, pecans, or chocolate chips, fold them into the batter now.
- Bake: Pour the batter into the prepared loaf pan. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & Enjoy: Let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Tips:
- Very Ripe Bananas are Key: The more overripe your bananas are, the sweeter and more flavorful your banana bread will be.
- Don’t Overmix: Overmixing the batter can lead to a tough banana bread. Mix until the ingredients are just combined.
- Adjust Sweetness: If you prefer a less sweet bread, reduce the sugar slightly.
- Customize: Get creative with your add-ins. Try dried fruit, shredded coconut, or different spices.
- Storing: Banana bread stays fresh at room temperature in an airtight container for 2-3 days, or in the refrigerator for up to a week.
