Banana Bread

Moist and tender banana bread made with mashed ripe bananas and a hint of cinnamon.

Ingredients

• 3 very ripe bananas, mashed (about 1½ cups)
• ⅓ cup neutral oil (e.g., canola or vegetable oil)
• ¼ cup honey or maple syrup
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup chopped walnuts or pecans (optional)

Instructions

1. Preheat & Prep:
   Preheat your oven to 175°C (350°F). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang for easy removal, or lightly grease it.

2. Mix Wet Ingredients:
   In a large bowl, whisk together the mashed bananas, neutral oil (e.g., canola or vegetable oil), honey (or maple syrup), eggs, and vanilla extract until smooth.

3. Combine Dry Ingredients:
   In a separate bowl, sift (or whisk) together the flour, baking soda, baking powder, salt, and ground cinnamon.

4. Fold Together:
   Pour the dry ingredients into the wet ingredients. Gently fold until just combined—do not overmix. Fold in the nuts, if using.

5. Bake:
   Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

6. Cool & Serve:
   Allow the banana bread to cool in the pan for 10 minutes, then use the parchment overhang to lift it out onto a wire rack. Cool completely before slicing.

Tips

• For extra flavor, swirl 2 tablespoons of almond butter into the batter before baking.
• Substitute ¼ cup of the flour with whole wheat flour for a nuttier texture.
• Store the cooled banana bread wrapped at room temperature for up to 3 days, or freeze slices for up to 2 months.