Description
A deliciously moist banana bread made with ripe bananas and optional add-ins like nuts or chocolate chips.
Ingredients
Scale
- 3 ripe bananas, mashed
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 1/2 cup chopped nuts or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan with oil or line it with parchment paper for easy removal.
- In a large mixing bowl, mash the ripe bananas until smooth.
- Add the vegetable oil, granulated sugar, egg, and vanilla extract to the mashed bananas. Whisk together until fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon (if using).
- Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix.
- If desired, fold in the chopped nuts or chocolate chips.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Place the pan in the preheated oven and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Notes
- This banana bread can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
- Freezing is also an option; wrap in plastic wrap and foil, and store in the freezer for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg