Ingredients
3 medium overripe bananas, mashed (about 350 g)
200 g (1 cup) granulated sugar
120 ml (1/2 cup) vegetable oil or melted butter
2 large eggs, room temperature
1 teaspoon vanilla extract
240 g (2 cups) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Optional: 100 g (1/2 cup) chopped nuts, chocolate chips, or raisins
Execution
The Banana Transformation: Overripe bananas are the secret ingredient here. Peel and mash them with a fork until creamy but slightly chunky—it’s like creating the base layer of pure banana goodness. Set the mashed bananas aside while you prep the rest.
Mixing the Magic: In a large bowl, whisk together the sugar and oil (or melted butter) until smooth. Add the eggs and vanilla extract, beating until everything is well-combined. Stir in the mashed bananas, and feel proud—you’ve just made the batter’s flavorful core.
Dry Meets Wet: In another bowl, sift together the flour, baking soda, and salt. Gradually fold the dry ingredients into the banana mixture, being careful not to overmix. The batter should be smooth but slightly lumpy (that’s where the magic happens). Add nuts, chocolate chips, or raisins if you like an extra bite.
Bake to Perfection: Preheat your oven to 175°C (350°F). Grease a loaf pan or line it with parchment paper. Pour the batter into the pan, smoothing the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and slightly cracked—that’s when you know it’s just right.
cool and Slice: Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack. Allow it to cool completely before slicing (if you can resist!). The first slice is always the best—soft, moist, and bursting with banana flavor.
Additional tips
- Use Overripe Bananas: The browner the better! Overripe bananas are sweeter and make the bread extra moist.
- Don’t Overmix: Stir the batter just until combined; overmixing can make the bread dense.
- Add Texture: Fold in chopped walnuts or chocolate chips for added crunch or sweetness.
- Check Early: Start testing the bread with a toothpick at 50 minutes to avoid overbaking.
