Easy Banana Bread
User Reviews
5
Easy Banana Bread
Description
This Easy Banana Bread recipe uses all-purpose flour, baking soda, baking powder, cinnamon, avocado oil, brown sugar, eggs, ripe mashed bananas, lemon juice, and vanilla extract. The batter is prepared by creaming the fat with sugar, incorporating eggs and wet ingredients, then folding in the sifted dry ingredients without overmixing to maintain a tender crumb.
Baking in a 9x5-inch loaf pan yields a moist, golden bread with a subtle cinnamon warmth balanced by the natural sweetness of ripe bananas. The lemon juice helps to brighten the flavor and slow browning of the bananas.
The bread is ideal for breakfast, snacks, or casual desserts. It stores well at room temperature or refrigerated and freezes effectively for up to two months. Reheating can be done in the oven or microwave to refresh the loaf slices before serving.
Bananas can be mashed ahead and stored refrigerated for convenience. Dry ingredient mixes can also be pre-measured for quick assembly. The recipe emphasizes gentle handling to avoid overworking the batter and preserving a soft texture.
Ingredients
- 232 g all-purpose flour quantity 1.75 cups, spooned and leveled
- 5 g baking soda 1 teaspoon
- 4 g baking powder
- ¼ teaspoon kosher
- ½ cup avocado oil ½ cup) unsalted butter, softened, or 1 stick (likely butter, but ambiguous
- 152 g light brown sugar or granulated sugar, quantity 3/4 cup
- 2 egg room temperature, large
- 1 cup banana from 2-3 medium-sized bananas, mashed, very ripe
- 2 tablespoons lemon juice fresh
- 2 teaspoons vanilla extract pure
- ½ teaspoon cinnamon Saigon powder
Instructions
- Preheat the oven to 350 °F (176.67 °C). Butter and lightly flour a 9x5-inch metal loaf pan. Sift the flour, baking soda, baking powder, and cinnamon in a medium bowl.
- In the bowl of an electric mixer, beat the avocado oil, salt, and sugar until blended, about 1 minute. Add the eggs one at a time, beating well until combined after each addition. Add the mashed bananas, lemon juice, and vanilla extract and mix well. (The mixture may look a little curdled at this point).If you're using unsalted butter, beat until light and fluffy, about 2 to 3 minutes.
- Add the flour mixture and beat on low speed until just incorporated. Do not over-mix! Pour the batter into the prepared loaf pan and bake the banana bread until a tester inserted into the center comes out clean, 40 to 45 minutes. Let cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely. Enjoy!
Notes
- Wrap completely cooled banana bread tightly for storage at room temperature or in the refrigerator to maintain freshness.
- Freeze wrapped bread up to 2 months; thaw before reheating.
- Reheat slices in the oven at 350°F for 10-15 minutes or microwave briefly to warm through.
- Mash bananas in advance and store refrigerated up to 3 days for easy preparation.
- Pre-measure dry ingredients and store to speed up mixing when ready to bake.
User Reviews
Overall Rating
5
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