Banana Bread Recipe

Hello all!

One of my colleagues brought me this delicious banana bread that was super fluffy – and as much as I hate to admit it, her banana bread is better than mine! So, I asked – nay, begged her for the recipe. And after tinkering with it a little bit, I think I have perfected the banana bread recipe. I hope you enjoy!

Ingredients:

  • Nonstick vegetable oil spray
  • 1 ¾ cups all purpose flour
  • 1 ½ tsp baking soda
  • ¾ kosher salt or fine salt
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 ¼ cups sugar
  • 3 large eggs
  • 1 cup mashed ripe bananas (about 2 large)
  • 1 tsp vanilla extract
  • ¾ cup vegetable oil or melted butter

 

Directions:

  1. Place an oven rack in the center of the oven. Preheat oven to 350 degrees Fahrenheit. Coat a 9″ x 5″ x 3″ load pan with nonstick spray.
  2. Whisk dry ingredients together in a medium bowl, except for sugar. Whisk the eggs, sugar, bananas, and oil in a large bowl until smooth. Add dry ingredients to the banana mixture and add in vanilla extract. Stir until just combined.
  3. Scrape batter into prepared pan and smooth top.
  4. Pour the batter in to the prepared load bake. Bake until a cake tester inserted in the center of the loaf comes out clean, about 1 hour. Transfer to a wire rack; let bread cool in pan for 10 minutes. Remove the loaf from the pan and cool completely.

 

Banana bread can be made 3 days in advance. Store airtight at room temperature. You can also add blueberries, chocolate chips, walnuts! You can also enjoy with a side of ice cream 🙂

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