This old fashioned banana bread is incredibly moist, flavorful and the perfect recipe to use up those extra ripe bananas. It's the only banana bread recipe you will ever need!
This is my favorite old fashioned banana bread recipe. Perfectly moist, not overly sweet, great banana flavor and stays moist for days without drying out.
There's no need for a stand mixer. All you need is one bowl, a fork to mash the bananas and a wooden spoon to mix everything together.
Why You'll Love This Recipe
- Moist banana bread- This recipe uses 3 extra ripe bananas, which not only adds great flavor but also helps moisten the bread as well.
- No mixer required- Just grab a large bowl, a fork and a wooden spoon.
- Basic ingredients- Most of the ingredients are basic staples you probably already have inside your pantry.
- Customizable- Add in chopped walnuts, mini chocolate chips or anything you'd like.
Here are some notes on the ingredients. For a full list of ingredients, scroll down to the recipe card at the bottom of the page.
- Bananas- Use extra ripe bananas that are turning brown or streaked with black and brown. The darker, the better. I use 3 medium sized bananas.
- Oil- Use a neutral oil, such as canola or vegetable oil.
- Sugar- Use white granulated sugar.
- Eggs- Pull these out 2 hours before baking to allow them to come to room temperature.
- Vanilla extract- Use pure vanilla extract for the best flavor.
- Add-ins- Feel free to add chopped walnuts, pecans or mini chocolate chips.
Step By Step Instructions
STEP 1: Prepare pan. Preheat the oven to 350°. Spray a 9X5 loaf pan with nonstick spray. Line the bottom and 2 sides with parchment paper.
STEP 2: Mash the bananas. Add 3 extra ripe bananas to a large bowl. Using a fork, mash the bananas. Then, add the sugar and mix to combine.
STEP 3: Add the wet ingredients. Stir in the eggs, vanilla extract and canola oil. Mix until combined.
STEP 4: Add the dry ingredients. Sift the flour, baking soda and salt. Then, add to the banana mixture. Stir just until combined.
STEP 5: Bake. Pour the batter into the prepared pan. Bake for 40-45 minutes, or until the inserted toothpick comes out clean.
Let cool completely before removing from the pan.
Expert Baking Tips
For the best tasting banana bread, use extra ripe bananas. The bananas should be brown or have a combination of brown and black streaks. The riper the banana, the sweeter they will be. This will make your banana bread moist and more flavorful.
When measuring your flour, make sure to spoon the flour into the measuring cup. Use a butter knife to level the flour across the measuring cup. Do not scoop the flour directly from the flour bin. This will compact the flour and dry out your banana bread.
For a soft and tender banana bread, gently stir the dry ingredients into the wet. Do not over mix. The more you stir, the more gluten will develop and you will end up with tough, rubbery banana bread.
About 2 medium-size bananas will yield 1 cup of mashed bananas.
If you use too much flour, you'll end up with dry banana bread. Make sure to scoop the flour into your measuring cup to avoid compacting the flour.
Banana bread will stay good for 3-4 days when stored at room temperature and for up to 1 week inside the refrigerator.
Storing and Freezing
Store leftover old fashioned banana bread inside an airtight container or wrapped in plastic. Store at room temperature for up to 4 days and inside the refrigerator for up to 1 week.
Let the banana bread cool completely. Wrap in plastic wrap, then with foil. Place inside an airtight container or Ziplock freezer bag. Freeze for up to 3 months.
Thaw overnight inside the refrigerator or at room temperature.
More Dessert Recipes To Try
If you decide to try this recipe, please make sure to leave a STAR RATING on the recipe card and leave a comment below. I hope you enjoy this recipe!
Old Fashioned Banana Bread
- 3 Medium-size bananas, extra ripe mashed, about 1 ¼ to 1 ½ cups
- 1 cup White granulated sugar
- ⅓ cup Canola oil
- 2 Large eggs room temperature
- 1 teaspoon Vanilla extract
- 1 ⅓ cups All purpose flour sifted
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- Preheat the oven to 350°. Spray a 9X5 loaf pan with nonstick spray. Line the bottom and 2 sides with parchment paper.
- Add 3 extra ripe bananas to a large bowl. Using a fork, mash the bananas. Then, add the sugar and mix to combine.
- Stir in the eggs, vanilla extract and canola oil.
- Sift the flour, baking soda and salt. Then, add to the banana mixture. Stir just until combined.
- Pour the batter into the prepared pan. Bake for 40-45 minutes, or until the inserted toothpick comes out clean.
- Let cool completely before removing from the pan.
- Mix-Ins - 1 cup semisweet mini chocolate chips, 1 cup of chopped pecans or chopped walnuts.