Easy Classic Banana Bread Recipe
Soft, moist, and full of banana flavor, this easy banana bread recipe comes together in about 10 minutes with pantry staples and no mixer. Bake two loaves to keep one and freeze one, or make a Bundt, with optional walnuts, pecans, or chocolate chips.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3-4 ripe bananas (approximately 1½ cups mashed)
- 1 cup vegetable oil
- 3 large eggs, lightly beaten
- 2 cups granulated sugar
- 2 tsp vanilla extract or vanilla bean paste
- 1 cup chopped walnuts or pecans, optional
- 1 cup chocolate chips, optional
Instructions
- Preheat the oven to 350°F. Grease two 9 x 5 inch loaf pans or one 10 to 12 cup Bundt pan.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, mash the bananas until mostly smooth.
- Add the vegetable oil, lightly beaten eggs, sugar, and vanilla to the mashed bananas. Stir until well combined.
- Gradually add the flour mixture to the banana mixture, stirring just until combined. Be careful not to overmix.
- If using walnuts, pecans, or chocolate chips, gently fold them into the batter.
- Divide the batter evenly between the two prepared loaf pans, or pour the batter into the prepared Bundt pan.
- For two loaf pans: Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- For a Bundt pan: Bake for 45–60 minutes. Begin checking for doneness around the 45-minute mark, as ovens can vary. The banana bread is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow the banana bread to cool in the pan for 5–10 minutes. Carefully turn it out onto a wire rack and allow it to cool before slicing and serving.
Notes
Tip: If the top is browning too quickly, loosely tent it with foil for the remaining bake time.