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Banana Bread
Moist, tender, loaded with banana flavor. Use those overripe bananas.
Ingredients
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- 1 cup mashed very ripe bananas (about 3 medium)
- ¾ cup brown sugar, packed
- ⅓ cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup whole wheat flour (or all AP)
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon (optional)
- ¾ cup walnuts, chopped (optional)
Instructions
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- Preheat oven to 350°F. Grease a 9x5 loaf pan.
- Mash bananas in large bowl until mostly smooth (some lumps okay).
- Add brown sugar, oil, eggs, and vanilla. Whisk until combined.
- In another bowl, whisk flours, baking soda, salt, and cinnamon.
- Add dry ingredients to wet. Stir until just combined. Don't overmix.
- Fold in walnuts if using.
- Pour into prepared pan. Spread evenly.
- Bake until toothpick comes out clean and internal temp reaches 200°F.
- Cool in pan . Remove and cool on rack.
Notes
- VERY ripe bananas: Dark spots = more sugar = better flavor. If they're not ripe enough, it won't taste like much.
- Oil keeps it moist: Butter tastes great but oil stays softer when cool. Your call.
- Brown sugar: Adds caramel notes that complement banana. Don't substitute white.
- Freeze ripe bananas: Peel, freeze in bags. Thaw before using—they get extra soft and sweet.
- Storage: Keeps 4 days wrapped at room temp. Freezes well for 3 months.
Adapted from King Arthur Flour (Recipe of the Year)