Easy Banana Bread
A banana bread recipe is a good one to have in your repertoire – it’s perfect for breakfast, toasted with butter, for a midday snack or even for dessert. This version is nut-free, but feel free to toss in a ½ cup of coarsely chopped toasted walnuts or pecans (add with the dry ingredients) if that tickles your fancy. Be sure to use very ripe bananas for a flavorful loaf. Since I live alone, I freeze any bananas that begin to turn so that I can make this recipe whenever the mood strikes.
Easy Banana Bread
Ingredients
- Unsalted butter, for greasing
- 1 ¾ cups all-purpose flour, plus more for greasing
- 1 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoons baking soda
- 1 ¼ cups sugar
- 2 large eggs, room temperature
- ½ cup vegetable oil
- ⅓ cup water
- 1 teaspoon vanilla extract
- 9 ounces mashed banana, about 3 medium sized bananas
Instructions
- Preheat the oven to 350-degrees and grease a 9”x5” loaf pan with butter and flour.
- In a medium-sized bowl, whisk the flour, salt, cinnamon and baking soda until well combined.
- In a large bowl, whisk the eggs, oil, water and vanilla until all ingredients are emulsified and well combined.
- Add the sugar, banana and whisk to combine.
- Dump the dry ingredients into the wet ingredients and mix, until just combined.
- Pour the batter into the prepared loaf pan and bake until a toothpick comes out clean when inserted in the center, for 55-65 minutes.
- Let cool on a rack for 20 minutes before carefully removing the loaf from the pan; cool completely.
- Wrap well in aluminum foil and store, at room temperature, for up to 5 days.
