The best Banana Bread that turns out perfect every time! Crunchy, crackly top with a super moist, soft interior, bursting with banana flavor! The best way to use up ripe bananas!
This is my mom’s recipe, and the banana bread recipe I grew up on. It’s one of the first recipes I asked her for when I moved out, because I HAD to have it! Although her original recipe uses butter, I can’t be bothered with melting it, so this is a banana bread recipe with no butter. I use vegetable oil instead.
Banana bread is one of my all-time favorite foods, but not all banana breads are created equal. I’m never disappointed when I make my mom’s banana bread, though!
So enough talking already! Let’s get to it! Here’s what you’ll need:
Ingredients for Perfect Banana Bread
- 3 brown bananas (the riper and mushier, the better)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup water
- 1/2 cup chopped walnuts or chocolate chips (optional)
How to Make Perfect Banana Bread
First, grease and flour a bread pan. You can either make one large loaf, or several small loaves.
Then turn on your oven to 350 degrees F.
Now it’s time to mash your bananas! Peel the brown bananas and mash them with a fork. I just do this on a large dinner plate.
When the bananas are all mashed, add the baking powder and baking soda to them and stir. Let this mixture sit while you mix up the rest of the batter.
In a large bowl, mix the vegetable oil with the sugar. (I do all of this with a wooden spoon, but you can also use a hand mixer if you like).
Then add the eggs, one at a time, and mix.
Now you’re going to add 1/2 cup of the flour, along with the salt, and mix.
Add the other two cups of flour in increments, alternating with the water. (Add some flour, then water, then flour, then water, mixing after each addition).
You should have a nice batter that looks a lot like cake batter.
Finally, add your mashed bananas and fold into the batter until everything is evenly distributed.
If you’d like to add nuts, I suggest a half cup of chopped walnuts.
Now pour the batter into your greased and floured bread pan(s) and bake. You’ll want a full hour for a single large loaf. For small loaves, about 40 minutes is right, though you should always insert a toothpick into the center of the loaf to test it before removing it from the oven. If the toothpick comes out clean, or with just a few crumbs, your bread is ready.
Wait about ten minutes before turning the bread out of the pan. I slide a spatula down the sides to loosen everything before turning the pan over.
After the bread has completely cooled, store it in a bag on your counter for up to a day, or in your refrigerator for up to a week (if it lasts that long).
Perfect Banana Bread
The best way to use up your brown, overripe bananas! Turns out perfect every time!
Ingredients
- 3 brown, ripe bananas
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 eggs
- 2 1/2 cups all-purpose flour, divided
- 1/2 teaspoon salt
- 1/2 cup water, divided
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 350 degrees F.
Grease and flour a large bread pan, or four to six small bread pans.
Peel and mash your bananas on a large plate.
Add the 1 teaspoon of baking powder and 1 teaspoon of baking soda to your mashed bananas and stir. Bananas will become frothy. Set aside.
In a large bowl, mix the 1/2 cup of vegetable oil and 1 cup of granulated sugar together.
Add the eggs, one at a time, stirring after each addition.
Add 1/2 cup of the flour, along with the 1/2 teaspoon of salt and mix into the batter.
Add the remaining two cups of the flour and 1/2 cup of the water a little at a time, alternating between the two. (I typically add about 1/2 cup of flour at a time and then just pour in a little water after I've mixed the flour in).
Once all the flour and water have been mixed in, add your mashed bananas and fold into the batter until evenly distributed.
If adding nuts, chocolate chips, or other add-ins, stir them in now.
Pour the batter into your bread pan (or divide evenly between smaller bread pans).
Bake a single large loaf for 60 minutes. Smaller loaves should be baked for around 40 minutes. Be sure to insert a toothpick into the center of the loaf to check for doneness. If the toothpick comes out clean, or with just a few crumbs, your bread is done.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 327Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 31mgSodium: 247mgCarbohydrates: 46gFiber: 2gSugar: 22gProtein: 5g
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