Banana Bread
Makes: 1 9-inch loaf; serves 8
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup flavorless oil, such as canola, sunflower or safflower
  • ½ cup sugar
  • ½ cup firmly packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 ½ cups fork-mashed banana (about 3 medium very ripe bananas.)
  • 1 teaspoon vanilla extract
  • 1 cup toasted walnut halves, finely chopped (optional)
  1. Position rack in the center of your oven. Preheat to 325° F. Coat an 8 ½ -inch by 4 ¼ -inch loaf pan with nonstick spray (see Tips below).
  2. Whisk the flour, baking soda and salt together in a large bowl and set aside.
  3. Whisk the oil, sugar and brown sugar in a medium bowl until thoroughly combined. Whisk in eggs, one at a time, until incorporated. Whisk in banana and vanilla.
  4. Pour wet ingredients over dry ingredients and whisk gently just until combined, finishing off with a rubber spatula. (Gently fold in walnuts at this time, if using).
  5. Scrape batter into loaf pan and bake for about 1 hour and 5 minutes to 1 hour and 10 minutes. A toothpick should test clean when inserted in center of bread, the top will be golden and risen and the edges will just be pulling away from the sides of the pan.
  6. Cool pan on rack for 10 minutes, then turn bread out and cool completely on rack. Wrap in plastic wrap and let sit at room temperature at least overnight before slicing. Bread will keep for about 4 days (but you can never keep it around that long).
Recipe by Bakepedia at