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BANANA BREAD

This banana bread is moist, flavorful, and an easy way to use any overripe bananas! Whether enjoyed for breakfast or just a snack, this delicious recipe will be gone in no time.

INGREDIENTS

4-5 small bananas (350 g)
½ cup canola oil or any other neutral oil (115 ml)
2 eggs
½ granulated sugar (50 g)
½ brown sugar (50 g)
2 tsp vanilla extract
2 cups all-purpose flour (240 g)
1 tsp baking soda
1 tsp baking powder
¼ tsp salt
Optional - 1 cup mix-ins (chopped nuts, chocolate chips, etc.)

INSTRUCTIONS

Preheat oven to 325F (163C). Grease and line a 9x5 loaf pan and set aside.
In a large bowl, mash bananas. Add oil, eggs, sugars, and vanilla, and mix until completely combined.
Fold in flour, baking soda, baking powder, and salt. Mix until just combined and no more lumps remain. At this point, gently fold in any mix-ins if using.
Pour the batter into the lined pan and bake at 325F for 60 minutes, or until a toothpick comes out with just a few crumbs (it will finish baking as it cools).
Remove from oven and let sit for 15 minutes, and then place on a wire rack to completely cool. Slice and enjoy!

NOTES & TIPS

If you want to ripen your bananas quickly, you can bake them at 325F (163C) for about 10 minutes (depending on the current ripeness of your banana) or until the peel blackens. Let the bananas cool and they should mash very easily.
For a deeper flavor, you can swap out the granulated sugar with brown sugar (1:1 ratio) and only use brown sugar.
Store the banana bread in an airtight container for up to 3-4 days at room temperature.

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