Extra Moist Banana Bread
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).