Banana Bread
This moist banana bread is a great way to use overripe bananas. It is easy to prepare and tastes just like your grandma made it. You might also like our Whole Wheat Double Chocolate Zucchini Bread!
Servings 16
Baking Temp 350°F
Equipment
- Two 8x4-inch loaf pans
- Nonstick cooking spray
- Medium bowl
- Large bowl
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 cups mashed bananas (about 6 medium brown bananas)
- 1 cup canola oil
- 1.5 cup packed light brown sugar
- 2 large eggs
- 2 teaspoon vanilla extract
Instructions
Assembling the Banana Bread
- Preheat oven to 350 oF. Spray two 8x4-inch loaf pans with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, combine the mashed bananas, oil, sugar, eggs and vanilla extract. Stir until smooth.
- Stir the dry ingredients into the wet ingredients until combined, but don’t overmix.
- Divide batter evenly between prepared pans. Bake 55-65 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Remove pans from the oven and set on a wire cooling rack. Let bread cool in the pans for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pans. Let the bread cool on the wire racks until only slightly warm.
- Cut into slices and serve.