Banana bread is a classic for a reason: it’s easy, it’s economical, and it’s delicious. I always have bananas on hand for my breakfast smoothie so I will regularly have surplus that get a little too ripe. I love using the over ripe bananas to make banana bread because I can throw the bread in my freezer and grab it when I need it. I’ve been using a very simple recipe and it’s always a crowd pleaser. I usually have 90% of the ingredients on hand, and I just have to remember to grab some walnuts when I’m at the store.
Yields one 9 x 5 loaf or 3 mini loaves
- 2 ripe bananas
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla
- 1 3/4 flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 3/4 cup chopped walnuts
- Preheat the oven to 350. Coat the loaf pan(s) with non-stick spray.
- Combine the dry ingredients: flour, baking powder, salt, and baking soda in a bowl and set aside.
- Mash the bananas in a medium/large bowl, and whisk in the “wet” ingredients: sugar, oil, eggs, vanilla.
- Add the dry to the wet slowly, and fold in the chopped walnuts.
- Divide the batter equally amongst the pans, and bake at 350 for 1 hour and 15 minutes for a 9 x 5 loaf or 45-55 minutes for mini loaves. Use a toothpick to test. If it comes out clean then it’s ready!