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Easy Banana Bread

Banana Bread
Riley Wofford
Cook Time:
1 hr
Prep Time:
10 mins
Servings:
10
RATE THIS RECIPE
(25)

Chef notes

This might be the easiest banana bread ever. You don’t need a stand mixer, numerous bowls or even a whisk to whip up this moist loaf. While most people love fresh banana bread, no one enjoys doing dishes (if you do, raise your hand. We have some questions). The entire recipe can be made using just one bowl and a fork (and a few measuring utensils). There is no need to worry about letting butter come to room temperature or dirtying another bowl to melt the butter because this loaf is oil-based. Any neutral oil (like vegetable, canola or grapeseed) is perfect here. The oil adds fat and moisture to the recipe, but not necessarily flavor. Opting for neutral-flavored oils allows the bananas, cinnamon and toffee-like brown sugar flavors to shine. 

Bananas are obviously the most important component in any banana bread recipe. In fact, bananas that are far past their prime are the best tools for the job here. When I have a banana that is about to go bad, I pop it in the freezer. They will last for several months once frozen. When I’m ready to make banana bread or muffins, I defrost a few bananas on a plate in the refrigerator overnight. Once thawed, they leave behind a very sweet “liquor” in the peels, which you can — and should — add to the batter for a fragrant flavor. 

I’m a banana bread minimalist, so I keep the add-ins simple and classic. I like a generous amount of chopped walnuts, but pecans or semisweet chocolate chips are delicious here as well. 

Swap Option: If you don’t have any milk on hand, sour cream or plain yogurt can be swapped in at a 1:1 ratio. 

 

Ingredients

  • 1/3 cup vegetable oil, plus more for pan
  • 3 very ripe bananas
  • 3/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1/3 cup whole milk
  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 cup chopped walnuts, optional
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Preparation

1.

Preheat the oven to 375 F. Brush a 9-by-5-inch loaf pan with oil and line with parchment paper, leaving an overhang on the two long sides.

2.

Use a fork to mash bananas in a large bowl. Add brown sugar, eggs, milk, and oil and whisk with the fork to combine. Add flour, salt, baking powder, baking soda, and cinnamon and mix until fully incorporated. Fold in walnuts, if using.

3.

Pour batter into the prepared pan. Bake until the top of the loaf is golden brown and a toothpick inserted into the center comes out mostly clean, 55 to 60 minutes. Cool for 20 minutes, then lift the bread from the pan and transfer to a wire rack to cool completely, about 1 hour.