Description
This moist and flavorful banana bread recipe uses overripe bananas, a mix of caster and brown sugar, and simple pantry ingredients for a perfect homemade treat. Baked in a loaf tin, it offers a tender crumb with a rich banana taste, ideal for breakfast, snacks, or dessert.
Ingredients
Units
Scale
Wet Ingredients
- 2 overripe bananas
- 1/2 cup (125 mL) canola oil
- 1/2 cup (125 mL) milk
- 2 large eggs
- 1 tsp (5 g) vanilla extract
Dry Ingredients
- 1/2 cup (120 g) caster sugar / superfine sugar
- 1/2 cup (110 g) brown sugar, packed
- 1 1/2 cups (225 g) plain flour / all-purpose flour
- 2 tsp (8 g) baking powder
- 1/2 tsp (3 g) salt
Instructions
- Preheat and Prepare: Preheat the oven to 160°C / 320°F (fan/convection) or 180°C / 355°F (standard). Grease and line a 23 x 13 cm (9 x 5 inch) loaf tin with baking paper, ensuring there’s at least 3 cm (1 inch) overhang for easy removal of the banana bread.
- Mash Bananas and Combine Wet Ingredients: In a large mixing bowl, mash the overripe bananas well. Add the canola oil, milk, caster sugar, brown sugar, eggs, and vanilla extract. Stir until the mixture is well combined and smooth.
- Add Dry Ingredients: Sift the plain flour, baking powder, and salt over the banana mixture. Gently stir until just combined; a few lumps in the batter are fine and will ensure a tender bread.
- Pour and Bake: Pour the batter into the prepared loaf tin. Bake in the preheated oven for 45-55 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
- Cool: After baking, let the banana bread cool in the tin for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Measurement: This recipe uses metric cups and spoons, which are larger than US measurements. For best results, use the weight measurements provided in grams.
- Storage: Store banana bread in an airtight container at room temperature for up to 4 days. To freeze, cool completely, wrap tightly in cling wrap, and place in a freezer bag for up to 6 months. Defrost for 6 hours or overnight before serving. Slices can also be frozen individually for convenient snacks.
- Substitutions & Tips:
- Oil: Any vegetable oil can be used. Rich olive oil may alter the flavor.
- Sugar: Use all caster sugar for a cakier texture or all brown sugar for a richer, denser bread.
- Flour: Substitute plain flour and baking powder with 1 ½ cups of self-raising flour.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of loaf)
- Calories: 220
- Sugar: 15g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
