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4.50 from 87 votes

Banana Bread

Recipe from Two Peas and Their Pod

This moist banana bread recipe is full of banana flavor and so easy to make, you don't even need a mixer! Enjoy a warm slice of banana bread with butter!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Bread
Cuisine: American
Keyword: banana bread, quick bread
Servings: 12
Calories: 178kcal

Ingredients

Instructions

  • Heat your oven to 350°F. Grease a loaf pan (preferably 8x4) with nonstick cooking spray and set aside.
  • In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
  • In a large bowl, mash the ripe bananas with a fork. Add the melted butter and oil and stir until combined. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth.
  • Stir the dry ingredients into the wet ingredients, don’t over mix. If you over mix the bread will flatten and end up heavy.
  • Pour batter into prepared pan. Sprinkle generously with turbinado sugar, if using. Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out clean. Check the bread at 50 minutes, just to be safe. Oven times vary.
  • Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 10 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.

Notes

The bread will keep on the counter, wrapped in plastic wrap, for up to 3 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and foil. Freeze for up to 1 month. Defrost before slicing. You can also freeze individual slices. 

Nutrition

Calories: 178kcal | Carbohydrates: 33g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 24mg | Sodium: 199mg | Potassium: 111mg | Fiber: 1g | Sugar: 19g | Vitamin A: 150IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg