This recipe is a staple in my house, I make it at least once a week in some form or another. There are a few different styles of banana bread, this one is slightly dark, perfectly moist, has a very tender crumb and is full of banana flavor. It’s kind of addicting so after it’s cooled I will usually pre-slice it and individually wrap or bag it to control portion size. Otherwise, I could eat a whole loaf in a day.
The ratio of ingredients is what creates the perfect texture so I suggest that the first time you make it you follow the recipe as it is written. If you are gluten free this recipe works perfectly with Bob’s 1:1, King Arthur Measure for Measure or Cup4Cup flour (see notes about measuring).
The easiest, foolproof banana bread recipe you will ever make. This banana bread is loaded with flavor, has a beautiful texture and is so easy to make you will wonder why everyone doesn't make banana bread this way.
- 378 g All purpose flour (3 cups) can sub GF 1:1 blend
- 2 teaspoon baking soda
- 1 teaspoon salt
- 2 lg eggs
- 448 g sugar (2 cups)
- 6 ripe bananas
- 2 teaspoon vanilla
- 112 g/ml avocado or canola oil (1/2 cup)
- 170 g rough chopped walnuts (1 1/2 cup) optional
- 1 70 g Chips (chocolate, peanut butter, butterscotch etc) optional
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the flour, baking soda, and salt.
Put the bananas and sugar in another large bowl. Mash with a potato masher or a fork until there are no pieces bigger than the size of a pea. Add the eggs mixing well to incorporate. Stir in the oil and vanilla, mixing well.
Stir in the flour mixture, a third at a time, until just combined. Do not over mix.
If using walnuts stir in one cup with the one cup of chips and reserve the remaining ½ cup walnuts to sprinkle on top of the loaves.
Spray 2 8 ½ -by-4 ½ -inch loaf pans and divide batter evenly between them. Bake for about 1 hour or until a toothpick or cake tester comes out clean. I usually check on them and turn the pans after the first 30 minutes.
If baking as muffins, baking time is reduced to approx. 25 minutes.
*For best results, make sure to fluff up your flour first, spoon into your measuring cup and level off when measuring - especially if you are making this with gluten free flour.
If you want to lower the amount of refined sugar in this recipe use very ripe banana and replace the sugar with 1 1/2 cups of raw coconut sugar. The bread will have a slightly richer, molasses like hint to it.
There are endlesss possibilities for customizing this banana bread to your liking...try adding chocolate chips, peanut butter chips, different types of nuts, shredded coconut etc....
This recipe also makes great muffins.