Banana Bread Recipe


  • Ripe Bananas: 3-4 very ripe bananas, mashed (about 1 ½ cups)
  • Sugar: ¾ cup granulated sugar
  • Brown Sugar: ½ cup packed light brown sugar
  • Oil: ⅓ cup vegetable or canola oil (for extra moistness)
  • Melted Butter: ¼ cup unsalted butter, melted and slightly cooled
  • Egg: 1 large egg
  • Vanilla Extract: 1 teaspoon
  • Flour: 1 ½ cups all-purpose flour
  • Baking Soda: 1 teaspoon
  • Salt: ½ teaspoon
  • Ground Cinnamon: 1 teaspoon

Add-ins (Optional):

  • ½ cup chopped walnuts or pecans
  • ½ cup chocolate chips


  • Preheat Oven & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  • Mash the Bananas: In a large bowl, mash the ripe bananas until smooth.
  • Whisk Wet Ingredients: Add the granulated sugar, brown sugar, oil, melted butter, egg, and vanilla extract to the mashed bananas. Whisk until well combined.
  • Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  • Combine Batter: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined (don’t overmix).
  • Fold in Add-ins: If using walnuts, pecans, or chocolate chips, fold them into the batter now.
  • Bake: Pour the batter into the prepared loaf pan. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool & Enjoy: Let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!


  • Very Ripe Bananas are Key: The more overripe your bananas are, the sweeter and more flavorful your banana bread will be.
  • Don’t Overmix: Overmixing the batter can lead to a tough banana bread. Mix until the ingredients are just combined.
  • Adjust Sweetness: If you prefer a less sweet bread, reduce the sugar slightly.
  • Customize: Get creative with your add-ins. Try dried fruit, shredded coconut, or different spices.
  • Storing: Banana bread stays fresh at room temperature in an airtight container for 2-3 days, or in the refrigerator for up to a week.


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