Description
This recipe delivers the ultimate super moist banana bread, bursting with rich banana flavor and a tender crumb. It’s easy to make and perfect for using up those overripe bananas.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon ground nutmeg (optional)
- 3–4 very ripe medium bananas, mashed (about 1 1/2 cups)
- 1/2 cup (120ml) neutral oil (vegetable, canola, or grapeseed)
- 1/4 cup (60ml) buttermilk (or DIY substitute: 1/4 cup milk + 3/4 tsp lemon juice/vinegar)
- 1 large egg, room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup (60g) chopped walnuts or pecans (optional)
- 1/2 cup (90g) chocolate chips (optional)
Instructions
- 1. Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper.
- 2. Mash Bananas: In a medium bowl, mash the very ripe bananas with a fork until mostly smooth with a few small lumps.
- 3. Combine Wet Ingredients: In a large bowl, whisk together the mashed bananas, oil, buttermilk, egg, granulated sugar, brown sugar, and vanilla extract until well combined.
- 4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg (if using).
- 5. Mix Batter: Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Do not overmix. Gently fold in nuts or chocolate chips if desired.
- 6. Bake: Pour the batter into the prepared loaf pan. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached.
- 7. Cool: Let the banana bread cool in the pan on a wire rack for 10-15 minutes, then remove from the pan and cool completely on the rack before slicing.
- Prep Time: 15 mins
- Cook Time: 60 mins