Makes: one loaf (about 9×5-inch)
Prep time: ~15 minutes
Bake time: ~60-75 minutes (depending on pan size/oven)
Total time: ~1 hr 15 min approx
- What qualities make a banana bread feel “coffee-shop quality” in your opinion — is it just the flavour, or texture, or presentation?
- How do you decide when a banana is ripe enough for baking versus just eating?
- Do you prefer banana bread with nuts, chocolate chips, or plain? Why?
- If you were to customise this recipe (e.g., adding spices, switching nuts, making vegan) what would you try?
Ingredients
2 cups all-purpose flour.
1 teaspoon baking soda.
¼ teaspoon salt.
1 teaspoon ground cinnamon.
½ cup (≈ 120 ml) vegetable oil.
1 cup granulated sugar (you could optionally use part brown sugar if you like deeper flavour).
2 large eggs.
3 very ripe bananas, mashed.
1 teaspoon vanilla extract.
¼ cup (≈ 60 ml) milk or buttermilk.
½ cup chopped walnuts (optional, for banana nut version).
Preparation Instructions
- Preheat the oven to 350 °F (≈ 175 °C). Grease a 9×5-inch loaf pan (you may line it with parchment paper for easier removal).
- In a medium bowl, whisk together the dry ingredients: flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, combine the wet ingredients: oil, sugar, eggs, mashed bananas, vanilla extract, and milk/buttermilk. Mix until everything is well incorporated.
- Slowly add the dry ingredients to the wet mixture, stirring until just combined. The batter will be fairly thick — that’s normal.
- If you’re using the walnuts, fold about half of them into the batter now. Then pour the batter into the prepared loaf pan. Sprinkle the remaining chopped walnuts on top of the loaf for a nice texture & appearance.
- Bake in the preheated oven. The general guideline is ~60-70 minutes, or until a toothpick inserted into the center comes out clean (or with a few moist crumbs). Note: depending on your loaf pan size (especially if smaller) you might need to shorten/broaden bake time.
- Remove from oven and let the loaf cool in the pan for about 10 minutes. Then transfer to a wire rack and allow to cool completely before slicing. This ensures cleaner slices and better texture.
- Serving & storage tips: For best flavour, enjoy slightly warm (you can warm a slice in the toaster or oven). Store the loaf in an airtight container at room temperature for up to ~3 days, or in the fridge ~5-6 days. You can freeze slices or whole loaf, wrapped well, for up to 3 months.
Extra Tips for Best Results
Use very ripe bananas (the more brown spots the better) — they give more banana flavour and sweetness.
Avoid over-mixing after combining wet + dry ingredients, as over-mixing can cause tougher texture.
The oil in the recipe (rather than all butter) helps keep the bread moist.
Enjoy