This moist, sweet, cake-like banana bread is always a winner. It’s my favorite thing to make and my children’s favorite thing to eat. I almost always have ripe bananas waiting to be used so this recipe is always in constant rotation between my freezer and my families breakfast plates. If you don’t have a banana bread recipe in your arsenal that you love, give this one a try. I will not disappoint.
Not only does this banana bread taste amazing, but it’s incredibly easy to make. It starts with 5 mashed bananas (If you are short one, that’s ok!) I have made this recipe with 4 bananas and I have even made this recipe with 6 bananas when using bananas that were on the smaller side. It’s still came out perfect.
With your mashed banana, simply mix in your sugars, butter and oil and vanilla. Then, like with most quick breads, fold in the dry ingredients (flour, salt, baking power, baking soda, cinnamon and salt) and it’s ready for the over. Super easy right?
This banana bread takes about an hour to bake. I usually check mine after about 50 minutes and tint with parchment paper if I notice it getting too dark.
It comes out perfect every time.
This recipe makes a good size loaf of banana bread (9X5 pan) or 2 dozen muffin. If you want a super easy recipe that makes 12 muffins and is just as delicious, try my Easy and Moist Banana Muffins. This is my children’s go to recipe that they make themselves. This particular banana bread recipes only calls for 3 bananas so it’s perfect when you only have a few to work with.
Why you will love this recipe
- It’s easy.
- The ingredients are almost always on hand
- The bread freezes well.
- Can be served for breakfast, snack and dessert.
- It’s delicious!
An easy banana loaf recipe that has a sweet taste and cake like texture.
- 5 bananas
- 1 cup brown sugar packed
- 1/4 cup butter or 4 TBS
- 1/4 cup oil I use coconut
- 2 eggs
- 1 tsp vanilla
- 2 cups All purpose flour or combination with whole wheat
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1 1/2 tsp cinnamon
Preheat oven to 350 degrees and oil a 9X5 loaf pan with coconut oil.
Melt butter with coconut oil on the stove. Set aside to cool slightly.
In a large bown, mash bananas with a fork or potato masher. Leave it somewhat chunky 🙂
Mix in sugar, oil, butter and vanilla until well combined.
Sift in your remaining dry ingredients and fold in just until combined.
Pour batte into prepared pan bake for one hour or until tooth pick enterd in the center comes out clean.
I almost always make this recipe with 1/2 all purpose and 1/2 whole wheat flours.
Feel free to mix in chocolate chips or butterscotch ships. It’s super delicious that way!
You can substitute some of the oil/butter for sunflower seed butter for a unique, nutty flavor.