Old Fashioned Banana Bread

The moment the pan hit the heat, the aroma of sweet, caramelizing bananas wafted through the kitchen, wrapping everyone in a warm, comforting hug. It’s that delightful scent that tinges the air with nostalgia, transporting you back to simpler times when a loaf of banana bread meant family gatherings and shared smiles. This old-fashioned banana bread is more than just an afterthought for overripe bananas; it’s an ode to comfort baking, where the ingredients meld into a soft, tender crumb with an inviting crust. Each slice beckons with a promise of tenderness, just waiting to be slathered with butter or enjoyed plain with a cup of coffee.

What sets this recipe apart is not just its simplicity but the perfect balance of flavors and textures. The sweetness of the ripe bananas naturally sweetens the bread, while a hint of salt balances it all, ensuring it’s not overly sweet. The light oil keeps the loaf moist, and the method is straightforward enough that even novice bakers can succeed on their first try. As one satisfied home baker put it, “This banana bread is the best kind of warm hug—simple, heartfelt, and utterly delicious!”

How does this dish come together? The process is as easy as pie—well, maybe even easier, given that no pie crust is involved! You’ll start by preheating your oven and preparing your loaf pan, then remarkably, it’s all about mashing bananas and mixing dry ingredients until they just come together. Perfectly easy! You’ll know the oven is ready when that familiar warmth radiates in your kitchen, hinting at the magic that’s about to unfold.

Here’s what you’ll need to bring this classic treat to life:

• 3 Medium-size bananas, extra ripe (mashed, about 1 1/4 to 1 1/2 cups)
• 1 cup White granulated sugar
• 1/3 cup Canola oil
• 2 Large eggs (room temperature)
• 1 tsp Vanilla extract
• 1 1/3 cups All-purpose flour (sifted)
• 1 tsp Baking soda
• 1/2 tsp Salt

Opt for the ripest bananas you can find; a few spots of brown make all the difference in flavor, while the canola oil adds a lightness that butter alone can’t achieve. If you’re looking for substitutions, you can swap the canola oil for melted coconut oil or even unsweetened applesauce for a playful twist on flavor.

To make this lovely loaf, follow these simple steps:

1. Preheat your oven to 350°F (175°C). Lightly spray a 9X5 loaf pan with nonstick spray, then line the bottom and two sides with parchment paper for smooth removal later.
2. In a large mixing bowl, add your three extra ripe bananas. Using a fork, mash them well until they reach a creamy consistency, leaving no large chunks behind.
3. Mix in the cup of sugar until thoroughly combined and paste-like. Now, stir in the eggs, vanilla extract, and canola oil until everything is beautifully blended.
4. Sift together the flour, baking soda, and salt in a separate bowl. Gradually add this mixture to your banana mixture, stirring gently until just combined. The key at this stage is not to overmix—stir until everything looks moistened and no flour streaks remain.
5. Pour the batter into the prepared pan and smooth the top with a spatula for an even bake. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
6. Once cooked, let the loaf cool completely in the pan on a wire rack before gently removing it to avoid crumbling.

When it comes to serving, a warm slice of banana bread fresh from the oven is perfection on its own, but adding a pat of butter or a drizzle of honey enhances the experience. For an extra layer of indulgence, consider topping slices with fresh fruit or a scoop of your favorite nut butter. Impress your guests by dusting with powdered sugar or serving alongside a scoop of vanilla ice cream for a delightful dessert twist.

Now, let’s talk storage and reheating—because, let’s face it, banana bread is even better the next day! Keep your leftovers in an airtight container at room temperature for up to three days, or refrigerate for about a week. For longer storage, you can freeze sliced banana bread, wrapping each piece individually in plastic wrap and sealing in a freezer bag. When you’re ready to enjoy, simply thaw at room temperature or pop a slice in the microwave for a quick warm-up.

For the best results, remember these expert tips:

1. Use riper bananas: The more brown spots, the sweeter and more flavorful your bread!
2. Don’t overmix the batter: Overworking the dough can lead to a dense loaf; stir just until combined.
3. Cool before slicing: Cutting into your bread while it’s still warm can lead to a crumbly mess. Let it rest!
4. Experiment with add-ins: Feel free to fold in nuts, chocolate chips, or dried fruit for extra flavor and texture.
5. Try different oils: While canola works wonderfully, olive oil or even melted butter can change the profile slightly for a richer flavor.

Want to switch things up? Here are some delightful variations you can try:

• Nutty Banana Bread: Add 1/2 cup of chopped walnuts or pecans for that crunchy contrast.
• Chocolate Twist: Fold in a cup of chocolate chips for a dessert-like treat.
• Spicy Banana Version: Mix in a teaspoon of ground cinnamon or nutmeg for a warm flavor profile.
• Gluten-Free Alternative: Swap the all-purpose flour with a gluten-free blend, ensuring to include a binder like xanthan gum.
• Banana Bread Muffins: Use the same batter to create muffins—just adjust the baking time to about 18-20 minutes in a muffin tin.

Frequently Asked Questions

1. Can I use frozen bananas?
   Absolutely! Just thaw them in the fridge overnight, drain excess moisture, then mash.

2. What if I don’t have canola oil?
   You can substitute with other neutral oils like vegetable oil, or use melted coconut oil for a flavor twist.

3. How do I know when my banana bread is done?
   Insert a toothpick into the center; it should come out clean or with a few moist crumbs attached.

Enjoy making this old-fashioned banana bread—it’s a family favorite that never goes out of style! Your kitchen will smell amazing, and you’ll have a delicious loaf ready to enjoy.

Old-Fashioned Banana Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

A classic, comforting banana bread that is moist, tender, and naturally sweet from ripe bananas.

• Total Time: 60 minutes
• Yield: 1 loaf 1x

Ingredients

Scale 1x2x3x

• 3 Medium-size bananas, extra ripe (mashed, about 1 1/4 to 1 1/2 cups)
• 1 cup White granulated sugar
• 1/3 cup Canola oil
• 2 Large eggs (room temperature)
• 1 tsp Vanilla extract
• 1 1/3 cups All-purpose flour (sifted)
• 1 tsp Baking soda
• 1/2 tsp Salt

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 350°F (175°C). Lightly spray a 9X5 loaf pan with nonstick spray, then line the bottom and two sides with parchment paper.
2. In a large mixing bowl, mash the ripe bananas until creamy.
3. Mix in the sugar until combined, then stir in the eggs, vanilla extract, and canola oil until blended.
4. Sift together the flour, baking soda, and salt in a separate bowl. Gradually add this to the banana mixture, stirring gently until just combined.
5. Pour the batter into the prepared pan and smooth the top. Bake for 45-50 minutes, or until a toothpick comes out clean.
6. Let the loaf cool completely in the pan on a wire rack before removing.

Notes

For added flavor, consider folding in nuts, chocolate chips, or dried fruit. This loaf is best enjoyed warm or with a pat of butter!

• Author: alison
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: 200
• Sugar: 14g
• Sodium: 200mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg