While most people often think of banana bread as breakfast food, it can be enjoyed all day. Make this recipe for The Best Banana Bread and enjoy it as a mid-morning snack with a steaming mug of coffee or an after-school snack; your kids will be delighted.
You can also serve them as a light dessert after dinner or have a few as a late-night snack.
How to Make Banana Bread
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350 °F (176.67 °C). Use butter and lightly flour in a 9x5-inch metal loaf pan. Sift the flour, baking soda, baking powder, and cinnamon in a medium bowl.
In the bowl of an electric mixer, beat the avocado oil, salt, and sugar until blended, about 1 minute. Add the eggs one at a time, beating well until combined after each addition.
Mix well with the mashed bananas, lemon juice, and vanilla extract. (The mixture may look a little curdled at this point). If you're using unsalted butter, beat until light and fluffy, about 2 to 3 minutes.
Add the flour mixture and beat on low speed until just incorporated. Do not over-mix! Pour the batter into the prepared loaf pan and bake the banana bread until a tester inserted into the center comes out clean, 40 to 45 minutes.
Let it cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. Enjoy!
Related Recipes:
📖 Recipe
Easy Banana Bread
Ingredients
- 232 g (1-¾ cups) all-purpose flour spooned and leveled
- 5 g (1 teaspoon) baking soda
- 4 g (1 teaspoon) baking powder
- ¼ teaspoon kosher
- ½ cup avocado oil or 1 stick (½ cup) unsalted butter, softened
- 152 g (¾ cup) light brown sugar or granulated sugar
- 2 large eggs , room temperature
- 1 cup mashed very ripe bananas , from 2-3 medium-sized bananas
- 2 tablespoons fresh lemon juice
- 2 teaspoons pure vanilla extract
- ½ teaspoon Saigon Cinnamon Powder
Instructions
- Preheat the oven to 350 °F (176.67 °C). Butter and lightly flour a 9x5-inch metal loaf pan. Sift the flour, baking soda, baking powder, and cinnamon in a medium bowl.
- In the bowl of an electric mixer, beat the avocado oil, salt, and sugar until blended, about 1 minute. Add the eggs one at a time, beating well until combined after each addition. Add the mashed bananas, lemon juice, and vanilla extract and mix well. (The mixture may look a little curdled at this point).If you're using unsalted butter, beat until light and fluffy, about 2 to 3 minutes.
- Add the flour mixture and beat on low speed until just incorporated. Do not over-mix! Pour the batter into the prepared loaf pan and bake the banana bread until a tester inserted into the center comes out clean, 40 to 45 minutes. Let cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely. Enjoy!
Notes
- To store: Once the Banana Bread has completely cooled, wrap it tightly in plastic or aluminum foil. Store it in an airtight container or resealable plastic bag and keep it at room temperature for up to 3 days or in the refrigerator for up to a week. You could also freeze the Banana Bread for up to 2 months by wrapping it tightly in plastic wrap and then placing it in a freezer-safe bag or container.
- To reheat: Preheat the oven to 350°F (176.67°C). Take the bread out of the plastic wrap or aluminum foil and place it on a baking sheet. Bake it in the preheated oven for 10-15 minutes until it is warmed through. Alternatively, microwave a slice of Banana Bread on high for 10-15 seconds. Be sure to check the temperature before eating to avoid burns. If you freeze the bread, let it thaw overnight in the refrigerator before reheating.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
