This is, dare I say it, the ultimate banana bread. Loaded with 2 cups of mashed ripe bananas makes it the best moist banana bread. Simple to make and no mixer required. Bake up a couple of loaves today!
Meet my Summer mission: make the best ever banana bread. I think I tested a dozen banana bread variations! We tried oil, melted butter, softened butter, white sugar, honey, brown sugar, more flour, less flour. The list goes on. But, here it is. The Ultimate Extra Moist Banana Bread. AND it’s so simple to make. You don’t even need a mixer. Just mix it up with a rubber spatula.
What You’ll Need for this Easy Banana Bread:
Mashed Ripe Bananas. 2 whole cups! This was about 4-5 large bananas for me. But please measure! And when I say ripe, I mean ripe! We want, brown, practically black bananas that are nice and soft on the inside. They should mash so easily with a fork.
Canola Oil. I love butter, I really do. But, oil is the way to go for this. It helps keep the bread moist, slightly dense in the best way, and lets the banana flavor shine through.
Vanilla Extract. Because really, isn’t everything better with a little vanilla 🙂
All Purpose Flour. I use regular old unbleached, all purpose flour. We whisk the flour with the other dry ingredients which helps remove lumps so there is no need for sifting.
White Sugar. Don’t balk at the amount of sugar. I never said this was healthy, but I did say it was the best tasting ever. So just go with it.
Baking Soda. Need something to help the bread rise.
Salt. Don’t be afraid of salt in sweeter things! It helps balance the sweetness and brings out the flavor of everything.
Making this banana bread is so easy. First, stir up the wet ingredients in a large bowl. You can just use a rubber spatula or spoon. No need for an electric mixer! Because we used extra ripe bananas, everything will combine very easily. Next, in a separate bowl, whisk together the dry ingredients and fold into the wet. Finally, fold in your mix ins! My favorite combination is 1 cup each of chocolate chips and unsweetened coconut flakes. Pour batter into greased and floured loaf pans (or a bundt pan) and bake in the preheated oven. It will take about an hour, but pans and ovens vary. Jiggle the pans and use a toothpick to check for doneness.
Now, I know I said to use oil in the recipe. But, please do spread some salted butter on a slice of this bread. And try to remember to share some with others (or maybe keep one of the loaves all to yourself).
This is the ultimate banana bread. Extra moist and loaded with banana flavor. Use up those ripe bananas sitting on your counter and bake up this bread. No mixer needed! Recipe at KathleensCravings.com #KathleensCravings #bananabread #bananarecipe #baking #fallbaking #bestbananabread #chocolatechipbananabread
Scale
Ingredients
2 cups mashed, very ripe bananas (*)
4 eggs
2/3 cup canola oil
2 teaspoons vanilla extract
2 1/4 cups all purpose flour
2 cups white sugar
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
2 cups mix ins. (1 cup semisweet chocolate chips. 1 cup unsweetened coconut flakes. 1 cup chopped nuts. Pick 2!**)
Instructions
Preheat the oven to 350 degrees F. Grease and flour two loaf pans or one bundt pan. Or you can use a baking spray that has flour in it.
In a large bowl, use a rubber spatula or spoon and stir together the mashed bananas, eggs, oil, and vanilla until combined.
In a separate medium bowl, whisk together the flour, sugar, baking soda and salt.
Fold the dry ingredients into the wet until combined. Then fold in the mix ins. Divide batter among greased loaf pans.
Bake in preheated oven for about 1 hour. Depending on loaf size. Start checking at 50 minutes, but could take up to 70. The bread is done when it is brown on top, doesn’t jiggle when the pan is shaken, and a toothpick inserted into the center comes out clean.
Allow to cool in pan. Serve slices with a good smear of salted butter and enjoy!
Notes
*Bananas – you want them very ripe! I like mine to be brown/black on the outside and nice and soft on the inside. They should be very easy to mash. The riper, the sweeter!
**My preferred mix ins are 1 cup of semisweet chocolate chips and 1 cup of unsweetened coconut flakes.
